I discovered that my bosses favorite cookies are the Girl Scout Thin Mints. He can’t control himself and will eat an entire box unless he hides it. I decided to give making a batch a try. It is his birthday this weekend. I thought it would be a little funny to put a batch on his desk. I will have to see waht happens.
They may not look as perfect, but they do taste good! Next time I decide to try a girl scout cookie it will have to be the Samoas!
1/2 cup softened butter
1 cup white sugar
3/4 teaspoon mint extract
1 1/4 cup flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 – 12oz bag semisweet chocolate chips
1/2 cup butter
Beat the softened butter in a mixer until creamy. Add the sugar and mix well. In a separate bowl, combine flour cocoa powder & salt. Slowly add flour mixture to the butter 1/2 cup at a time. Mix well after each addition. Divide the dough in half and then roll into two 1 1/2 inch cylinders. Wrap in wax paper and place in the refrigerator for about 5 hours.
Place the rolls in the freezer for about 30 minutes. Meanwhile, preheat the oven to 350Ëš. Melt the chocolate chips and butter in a double boiler. Stirring occasionally. Remove one cylinder and slice into 1/4 inch pieces with a sharp knife. Place on a cookie sheet and bake for 10-12 minutes. Let cool for a couple minutes before dunking each cookie into the melted chocolate chips. Set each cookie on wax paper and let cool completely. Enjoy!