Thin Mints are my personal favorite of all the girl scout cookies. The only problem with them? $4.00 a box! And there only available once a year. This recipe is super easy and they taste pretty close to the original.

Ingredients:
1/2 cup +1/2 tablespoon butter, softened
1 cup white sugar
1 egg
1 tsp mint extract (split)
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
6 oz semisweet chocolate, chopped

Step 1: Mix the Wet Stuff

Beat 1/2 cup butter until creamy

Add the sugar, and beat until mixed well

Beat in egg and 1/2 teaspoon mint extract

Step 2: Mix the Dry Stuff

Sift flour, cocoa, and salt together into a small bowl

Add half of the flour mixture to the creamed mixture, beat well

Add second half of the flour mixture to the bowl, beat well

Step 3: Divide and Conquer

Place half of the dough onto a piece of plastic wrap

Form the dough into a cylinder approximately 1 1/2 inch diameter

Wrap in plastic wrap

Repeat with other half of dough

Freeze dough for at least 1 hour

Step 4: Cut and Bake

Preheat oven to 350 degrees F

Remove one cylinder from freezer at a time

Slice 1/4 inch thick pieces with very sharp knife

Place on cookie sheets (they will not spread much so you can put them pretty close to one another)

Bake 8- 10 minutes

Step 5:

While cookies are in oven melt 1/2 tablespoon butter and the semisweet chocolate in the microwave stirring ever 20 seconds

Add 1/2 teaspoon mint extract to chocolate and stir in (taste the chocolate and add more mint if needed)

Dip cookies into chocolate, I used two forks to help spread the chocolate but do whatever works for you

Let cool and harden completely