Thin Mint Cookies (Just Like the Girl Scouts)

These tastes exactly as you remember the Thin Mint cookies from the Girls Scouts tasting … fabulous!! I decorated them with white chocolate on a few cookies for a fun twist but that is the only thing that is different than this all-time classic that is loved by so many!

Prep Time: 30 minutes (+2-3 hours chill time) Cook Time: 10 minutes
 
Ingredients
2 cups Jen’s gf all-purpose flour or Bob’s Red Mill GF AP flour
½ cup granulated cane sugar
½ cup brown sugar
1 cup butter, unsalted, room temperature
2 tsp arrowroot starch
2/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
2 large eggs, room temperature
½ tsp vanilla extract
1 ½ tsp peppermint extract (DolceFlav * Use coupon code on “Jen’s Favorite’s Page)
Ingredients for the coating
15 ounces (to 20 oz) semi sweet or dark chocolate chips
1 ½ tsp coconut oil
½ tsp peppermint extract
Optional
6 ounces of white chocolate
½ tsp coconut oil
Directions
1. Cream butter and sugars together for minute, until smooth in a stand mixer (can use a hand mixer).
2. Whisk the flour, cocoa, baking powder, arrowroot starch, and salt together in a separate mixing bowl.
3. Add egg, and extracts into the mixing bowl, mix.
4. Add a small amount of the dry ingredient mixture (you can use a ½ cup for this step) at a time, while mixing on low/medium speed.
5. When the dough is smooth, split it in two.  And shape into a loose log shape, wrap in plastic wrap and chill in the freezer for 2-3 hours.
6. Remove the dough from the freezer and shape 1 ½ balls with your hands, then gently press down to create and even circle about ¼” inch thick. (It will still be an awesome cookie if it is a bit thicker, but to get it to be Girl Scout Thin Mint-like you may want to try to stay close to this thickness.).
7. Next use a 2” cookie cutter then place on non- stick or parchment lined baking sheet. Set excess aside to reshape into a cookie. You may need to chill the dough that has been touched to make it easier to handle.
8. Place in the preheated oven to bake for 10-12 minutes.
9. Allow the cookies to cool thoroughly, at least an hour or more. Once cooled mix your minty chocolate coating.
10. Place all the ingredients into a microwave safe bowl. In 15 second increments melt the chocolate. You will mix in between each 15 seconds. This should not take more than a minute total to melt smoothly.
11. Using a fork or a small spatula, dip the cookie into the chocolate. I thought it was easier to smooth the chocolate off the cookie and cover all the sides, using the edge of a small spatula. It wasn’t easy to “shake off” the chocolate in an even manner.
12. Allow them to harden on a cooling rack.
13. If you want to drizzle white chocolate like I did, simply follow the above melting directions. It will take less time for the white chocolate to melt because it is smaller amount.
14. Drizzle on top of the cookies.
 
 
**As a last step, I placed the cookies on wax papered baking sheets and then into the freezer they went. I always LOVED the thin mint cookies straight from the freezer! The cookies are also worlds easier to store in a plastic bag if they have been frozen this way first.

ENJOY!