Saturday, March 4, 2017

Chocolate Peppermint Cookies & March's Give-Away Apron

You know what they say about the Girl Scout #1 cookies, Thin Mints--"when they're gone, they're gone for another year!"  Well, that's not necessarily true if you really love these cookies like we do.  I've come up with an easy recipe that comes pretty darn close so we can enjoy these cookies whenever the urge comes on.

Did you know the first cookie sales for the Girl Scouts was in 1917 by a troop in Muskogee, Oklahoma.  However, during World War II, the Girl Scouts sold calendars in addition to cookies because of the shortages of flour, sugar and butter.  In 2007, sales were estimates at about 1200 million boxes per year and as of 2015, the GSA began to offer the ability to purchase their cookies with credit/debit cards via an online site or "Digital Cookie" App!  Thin Mints, along with Samoas (which were renamed this year to Caramel DeLites) are among the top two most popular.  They're a rich chocolate with a hint of mint and my recipe delivers in taste and richness!

Chocolate Peppermint Cookies
12T ( 1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 1/2 tsp. vanilla extract
1/4 tsp. peppermint extract (I used peppermint oil and reduced this to 1/8 tsp.)
1 1/2 cups King Arthur all-purpose flour
3/4 cup unsweetened Dutch-process cocoa
1 tsp. baking powder
1/8 tsp. Kosher salt

Chocolate Glaze:
14 oz. bittersweet chocolate (397g)
1/2 tsp. vegetable oil
1/2 tsp. peppermint extract (I used 1/4 tsp. peppermint oil)

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  Add the sugar, while the mixer is running on low and continue to beat until fluffy.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the egg and extracts and beat once more.

Add the dry ingredients and mix on low until the dough is fully incorporated.

I divided the dough in half and I use pie dough rounds to roll out to the desired thickness of 1/4-inch.

Adversely, you could roll between parchment paper.  Rolling the dough "between" either is better because you're not adding extra flour to prevent sticking and making the cookies tough.
Chill the dough rounds about 1 hour.

Preheat oven to 350F-degrees and line two baking sheets with parchment paper.  I used a 2 1/2-inch round cookie cutter, but you can choose the size you want.  I was able to get 2 1/2 dozen using this size.

Bake for 8 minutes!  Allow to cool on the sheet pan for about five minutes, then transfer to a rack to cool completely.
While the cookies are cooling, melt the chocolate, oil, and peppermint flavoring (or oil) in a bowl over a saucepan with about 1 inch of water in it over low heat.

Once the chocolate is ALMOST completely melted, remove the bowl from the heat and continue to stir until the chocolate is completely melted.  This method helps to temper  the chocolate and give the finished cookie a shine!

I used a fork and placed a cookie on it to dip into the melted chocolate. Tap the fork against the side of the bowl to remove excess chocolate.   Have a sheet of parchment paper close by to place the dipped cookies on.
Recess putting the cookies in the refrigerator...allow them to set at room temperature.  Presto...if the Girl Scouts cookies are no longer available until next year, you've got a back-up.  Enjoy!

March's Give-Away Apron is brightly colored for the Spring season!  If you would like to win this apron, add a comment to any of the posts this month and you could be wearing this apron to bake in your kitchen.  Good luck!


  1. I love thin mints but these I bet are even better. March's apron is adorable!! Hugs!

    1. Thank you my friend. Hope you're feeling better and your family is on the mend for when Spring finally does come.

  2. Homemade after-8 peppermint chocolate cool! The new template looks very welcoming and pretty, Susan.

    1. I would love to have a better template, but I miss my Kelly who was the techie person that set up my original one. This one appealed to me because I have a wall of cookbooks that is quite similar to what is behind:-D One day, I'll find someone who can help me transfer my blog to a wordpress one!

  3. Thank you so much for this recipe! I remember the Girl Scout Cookie Drive so well, and the Thin Mints always were my favourite. Of course, I didn't live in America long enough to get the hang of them being only once a year. Looking forward to reminiscing with this recipe after Lent! My Easter Sunday tea time treat.
    The new apron is so sweet.
    ~~~Waving~~~Deb in Wales xoxo

    1. These are my favorite and so good, especially when the GS one's are gone!

  4. The first thing I thought of when I saw the pictures was these look like Thin Mints (waiting for my cookies from my niece). I will be making these!
    Your March apron is so pretty. I am wearing mine today, making chocolate cake and lemon curd. The apron gets a lot of use :0)
    Your recipes my friend keeps me baking new treats!!
    Cheryl XOXO

    1. I love that you're baking and sharing again; I hope the apron has been an inspiration. Love your blog!

  5. Oh and these are my favorite! Your autocorrect is on hyperdrive today! I hate when mine goes nuts. Another cute apron...I looked over at my blogroll and actually experienced a little thrill at getting to see the new apron for this month. Ha!

    1. My favorite too and these won't disappoint!

  6. Yum, Yum Susan! My husband's favorite cookie! I must try these! Beautiful spring apron and I know the winner is going to love it!

  7. Wish I had a few of these for my afternoon tea.

    1. Wish you were close enough; I'd have the tea kettle on!

  8. Hope it's hot too late to sign up for the apron giveaway. It's darlint. Can you put my name into the hat? Thanks, Susan.

    1. Absolutely! I go through all the posts and put names into my "flower pot!"

  9. These cookies sound so good!


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