Make This Girl Scout Cookie Thin Mint Dupe
Ingredients:
For the dough
1 ⅓ cup all-purpose flour
¼ cup cocoa powder
1 stick butter, room temperature
⅓ cup sugar
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon peppermint extract
1 egg white
For the chocolate coating
1. Preheat the oven to 350°F. Line a baking sheet tray with parchment paper.
2. Use a rubber spatula and mix the soft butter and sugar together in a medium bowl until well combined. There’s no need to make it fluffy. Add the salt, egg, and extracts. In a small bowl, whisk the flour and cocoa powder together to disperse the cocoa evenly, then mix it into the butter mixture in two installments. This will help ensure you don’t end up wearing the cocoa powder. The dough will be thick but workable.
2. Place the dough on plastic wrap or parchment paper. Flatten the dough into discs with the wrap, and pop them into the fridge for about 30 minutes.
3. Dust the countertop with a bit of flour and unwrap the dough. Roll it into a thin sheet, rotating it after every pass with the pin to ensure the dough isn’t sticking. Use a round cookie cutter, 1.5-inch or 2-inch is fine, and cut out circles. Place them on a parchment lined baking sheet an inch apart. Bake them at 350°F for 10 to 12 minutes, or until firm and matte. Cool them completely.
4. To make the chocolate coating, gently melt the morsels in the microwave in 30 or 15 second bursts. Dunk each cookie in the coating and fish it out with a fork. Use the flat edge of a rubber spatula to swipe off most of the chocolate so the coating is thin. Put the cookies on a wire rack to cool, and you can even pop them in the fridge for ten minutes to speed up the cooling.
