It’s Girl Scout cookie season, and my absolute favorites are Thin Mints! I’ve been thinking about them all day since I saw them this afternoon while walking around the city. I don’t feel at all compelled to try to make homemade thin mints (can’t mess with a classic!), so instead I made my version of mint chocolate cookies. These are crispy thin vanilla-mint cookies filled with a thin layer of mint chocolate. Seeing as tomorrow is Valentine’s Day, I figured I’d make them heart-shaped. Although the recipe is in two parts, it is relatively easy!
1/2 cup butter, at room temperature
1/3 cup sugar
1 tsp vanilla extract
1 tsp mint extract
1 cup all purpose flour
pinch of salt
1. Using an electric blender, beat the butter, sugar, vanilla extract, and mint extract together on low speed until it is smooth and creamy.
2. Add the flour and salt. Beat on low speed until all the flour is incorporated. The dough will be very soft.
3. Grease a cookie sheet (I used a Silpat, so I didn’t need to grease the cookie sheet). Using a cookie press (this is what I used to get the heart shape), place the cookies about 1 inch apart on the cookie sheet. If you don’t have a cookie press, you can form ~1 tsp balls of dough into 1 inch discs and place them 1 inch apart on the cookie sheet.
4. Bake at 350 F for 10 mins (edges will turn light brown). Let them cool.
Mint Chocolate Filling
Ingredients2 tbsp whipping cream 1/2 tbsp unsalted butter 1/2 tsp mint extract 2 oz dark or semi-sweet chocolate (I used 72% dark)
1. In a small microwaveable bowl, heat the whipping cream and butter for 15 seconds. Mix well and heat again for 15 seconds. Repeat until it begins to boil.
2. Remove from the microwave and immediately add the mint extract and chocolate. Stir quickly until the chocolate is completely incorporated and the filling is smooth.
Assemble the cookies
1. After the cookies cool completely, spread ~1/2 tsp of the filling (you can use less or more to suit your taste) on the flat side of one cookie. Gently place the flat side of a second cookie on top to make it like a sandwich.
2. Arrange the cookies on a plate and refrigerate for ~30 mins to allow the filling to harden. Store in the refrigerator. Let stand at room temperature for ~15 mins before serving.