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There are few cookies more sought after than the Girl Scouts Thin Mints. Their wafer filling and smooth coating is the perfect blend of textures, and there is perhaps no better flavour combo than chocolate and mint. These cookies are the full package. They’re the perfect after dinner snack, or mid-morning sugar fix. Really, they’re just perfect in general, and now, you can whip them up yourself. We’ll still support our local Girl Scouts though, because there’s no such thing as too many cookies.

WHAT YOU NEED

  • 8 oz. high quality dark chocolate, finely chopped
  • 8 oz. semi-sweet chocolate chips
  • 2 cups powdered sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
  • 1 cup unsweetened dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2-1 teaspoon peppermint extract
  • 1/2 teaspoon salt

WHAT YOU DO

  1. Cream together butter and sugar in a large bowl or mixer for 2-3 minutes, or until fluffy and lightened in colour.
  2. Add in cocoa powder, vanilla and salt and mix until combined, scraping down the sides as you go.
  3. Add 3/4 cup flour and mix in, then gradually add remaining flour until your dough comes together and is no longer sticky. (It’s okay if dough is crumbly.)
  4. Divide dough into 3 equal sections, then roll them each into a disc and wrap tightly in plastic wrap. Refrigerate 15-20 minutes, or until chilled.
  5. Preheat your oven to 350º F and place one dough disc between two sheets of parchment paper. Roll dough out to 1/4-inch thickness.
  6. Use a 2-inch circle cookie cutter to cut out your cookies, and place them on a parchment paper lined baking sheet.
  7. Place baking sheet in oven and bake for 8-9 minutes, or until crisp. Remove cookies from oven and let cool completely.
  8. Set up a double-boiler with a heat-proof bowl set over a pot of simmering water. Add chocolates and stir until melted and smooth, then stir in desired amount peppermint extract.
  9. Take cooled cookie and submerge it in melted chocolate. Use a fork to extract the cookie, tapping off excess chocolate, then transfer to a parchment-lined baking sheet to set.
  10. Repeat with remaining cookies, then refrigerate 4-8 hours, or until chocolate coating is set.
  11. Enjoy!

Recipe adapted from Bless This Mess

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