Girl Scout cookies. Who doesn’t like them. From Tagalongs, to Samosas, to Trefoils, to Do-Si-Dos. Yumm. My personal favorite is the Thin Mint. So when I came across this recipe by Martha Stewart in her new Holiday Sweets book I knew I had to make it. They looked exactly like the Thin Mints I knew and loved. I also had been searching for another cookie to add to my Christmas Cookie List.
Now don’t get me wrong…these cookies were good, but they were no Thin Mint. Everyone who ate them loved them, but I don’t think that they will be going on my Christmas Cookie List. They took a bit to long to make to have them added. Do try making them though and let me know what you think!
Chocolate Mint Wafers
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoon unsalted butter (softened)
1/2 cup sugar
1/2 teaspoon vanilla extract
12 ounces semi-sweet chocolate or bittersweet chocolate (finely chopped)
Whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. With an electric mixer on medium, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add in flour mixture – mix till just combined. Cover with plastic wrap and chill at least one hour, or up to overnight (dough will be very soft).
Preheat over to 350. Form balls of dough (about a tablespoon). Place them on a parchment paper lined cookie sheet about 2 inches apart. Dip the bottom of a glass in flour and flatten the balls into 1 1/2 inch rounds. Bake and rotate sheet halfway through, until slightly firm to the touch, about 8 to 10 minutes. Immediately transfer cookies to a wire rack to cool.
Combine peppermint extract, chocolate, and remaining salt into a large heatproof bowl set over (not in) a pan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
Place down parchment paper on a baking sheet. Holding each cookie across the tines of a fork, dip in chocolate to coat completely, then tap underside of fork on side of bowl to allow excess chocolate to drip off. Repeat until all cookies are coated.
Refrigerate until chocolate has hardened, at least 1 hour. Cookies can be refrigerated up to 5 days, between layers of parchment paper in an airtight container.