Anyway, yum to Samoas and yum to Thin Mints. Thin Mints were my absolute favorite girl scout cookies, still are. But you know, girl scout season only occurs for a short time every year, and that means for the rest of the year, we are without the magic that is in those little boxes that are soooooo pricey. Here we go. You know what this means?
Its time to make them ourselves… You heard me. This way, we are all girl scouts, without the mosquito bites from our camping trips.
The dough is relatively straight-forward. However, there is no leavening involved at all, unlike some roll-out doughs that I have seen. Makes sense, the cookies need to stay crisp and relatively dense for these cookies. They bake up quickly and easily and take no time to cool. Just use powdered sugar for the rolling pin and surface to roll the cookies out on, so that the flour ratio doesn’t rise….
Im sorry, I just got distracted by Mr. Conehead.
Isn’t this the saddest thing ever? Anyway.
So, make the ganache. I sinned and didn’t have any heavy cream on me, just fat free half-and-half. Well, I figured it was worth a go. While the ganache wasn’t as rich, it set up just fine and just like a standard ganache. So, its not TOTALLY taboo, right?
Please stop looking at me like that.
As with any ganache I have ever made, I think that letting it sit for five minutes before messing with it is the best way to go. So, you can clean or do whatever you want (I didn’t clean…I watched Big Brother 🙂 ) to pass the time. Oh! Also! There is about 1/2 tsp. worth of Peppermint Extract in this recipe, so add it in as well. That stuff smells AMAZING!
When five minutes are up, go ahead and whisk/stir/fold the ganache until its all completely mixed in. If you waited five minutes, the mixing will take a LOT less time, I promise you! I love making ganache, it makes me feel like a chocolatier.
Flip the cooled cookies onto their flat sides and spread about 1 tsp. of the ganache on half of the cookies, and top with the unfilled cookies, making little sandwiches. Make sure to get all of the ganache on them, if you have some left, find the cookies that seem a little thin and add onto them. Refrigerate for about 20 minutes, so that the ganache can firm up.
After this, melt some MORE chocolate (can you see what I like a lot? I like chocolate a lot…I have found that bittersweet serves this recipe perfectly.) Dip the cookies enough so that the sides are submerged, but not the bottom. Pull the cookies out of the chocolate and get as much of the excess chocolate off as you can.
Repeat with the rest of the cookies and set them on parchment paper. To quicken the chocolate-hardening process, go ahead and stick them in the ‘fridge. However, the heat from your hands on the cold chocolate will make them melt prematurely when you want to eat them, making them a bit of a mess…But that’s okay! My parents thought it would be fun to not to tell me about the chocolate that I had all over my face and neck…
Chocolate Mint Cookies
FOR THE COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners’ sugar, for work surface
FOR THE GANACHE
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
FOR THE GLAZE
6 ounces semisweet chocolate, very finely chopped
Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners’ sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.