Over the summer, my brother and I spent weeks trying out different thin mint recipes and techniques and comparing notes so we could devise the perfect imitation. Several of the tips and tricks herein are a result of trial and error. We made them from scratch, and from mixes. Added the mint to the cookie and to the coating. Rolled the dough into tubes for cutting and rolled it flat to use with cutters. Froze the dough, refrigerated the dough, ate immediately and stored for days.
I hereby submit to you our final (and I believe perfect) interpretation of the Girl Scout's classic to test and enjoy!
Step 1: Ingredients
1 (18 1/4 ounce) package fudge cake mix
- 3 tablespoons shortening, melted
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tablespoons water
- nonstick cooking spray
3 (12 ounce) bags semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- 6 tablespoons shortening
Step 2: Make cookie dough
On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
Step 3: Freeze
Step 4: Bake
Preheat oven to 375F.
Slice dough into rounds not 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.
These cookies are firm and 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.