These cookies combine the delicious flavors of chocolate and peppermint. | Photo: John Miller

 

Homemade Girl Scouts Thin Mints

Ingredients

You can find peppermint oil in many Reformhäuser and organic food stores. Vanilla extract is a dark brown liquid; it can be bought in many large supermarkets in Germany.

For the cookies

  • 255 grams type 550 flour
  • 50 grams dark cocoa powder
  • ½ teaspoon salt
  • 225 grams unsalted butter, softened
  • 150 grams sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract or vanilla sugar
  • ⅛ teaspoon peppermint oil (about 15 drops)

For the chocolate coating

  • 340 grams dark or milk chocolate for coating (Kuvertüre), coarsely chopped
  • ½  teaspoon vegetable oil
  • 5 drops peppermint oil

 

Instructions

For the cookies

In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.

Using a mixer, beat the butter and sugar together on medium speed until smooth and creamy, about three minutes. Beat in the egg white followed by the vanilla and peppermint oil. Beat in the flour a third at a time, beating just until mixed after each addition. Scrape down the sides of the bowl as needed. 

Divide the dough in half. Place one half of the dough between two pieces of baking paper and roll it to 6mm thick. Leaving the dough in between the sheets of baking paper, transfer it to a baking sheet. You may stack the rolled dough. Refrigerate for at least three hours or freeze it for one hour.

Preheat the oven to 175°C. Line two baking sheets with baking paper. 

Working with one half of the dough at a time, remove the top layer of paper and cut circles with a 5cm cookie cutter. Place the cookies on the prepared baking sheets about 4 cm apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.

Bake for 15 to 18 minutes, until the cookies feel a little firm to the touch: they do not have to be completely firm. Cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.

Make the coating

Combine the chocolate and oils in a medium heatproof bowl set over a pot of barely simmering water (if the water is too hot, your chocolate will harden). Stir continuously until melted and smooth.

Using a fork, dip each cookie into the melted chocolate, turning to coat and smoothing off any extra chocolate. Place cookies onto baking sheet lined with baking paper. Refrigerate the cookies until set, about 10 minutes. Cookies are best when served cold.

Tip

The dough can be rolled out and kept in the refrigerator for up to three days or frozen for up to two months. Cut and bake as directed, even straight from the freezer.

Be careful when using peppermint oil! It is safe for adults and older children to eat, but it can be unpleasant to get it on your skin. Don't use too much: it has a very strong taste!

 


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Adapted from the website Baked by an Introvert