Did you miss your chance to buy cookies this year? Did you already devour every tasty crumb of the ones you bought? No adorable little girls selling in your neighborhood? Worry not, you can easily make your own cookies to hold you over until next year.
The internet is full of recipes for and using Girl Scout cookies. My personal favorite is Thin Mints, but you can also find dozens of recipes for Tagalongs and Samoas. Visit the Girl Scout website for recipes galore on how to make your own cookies or what to do with the 40 boxes you did buy!
Thin Mints
Makes 3-4 dozen
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds no more than 1/4 inch thick (if they are too thick, they will not be as crisp) and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Dark Chocolate Coating:
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.
Store cookies in an air-tight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Click below for a printable version of the recipe
