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Pinterest Baking: Thin Mint Girl Scout Cookies

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Published on Aug 10, 2012

We tested out a recipe for homemade Thin Mint Girl Scout Cookies from a recipe we found on Pinterest.
Conclusion: They were good, but nothing like a girl scout cookie. They were good for a bit, but after a while we stopped eating them and we were left with tons of cookies left over. We don't think we'll be making them again. Recipe down below.

If you liked this, we've got several more Pinterest baking videos to come, so subscribe if you want to know when we post them. :)

Here's the link for the picture/recipe, cause we forgot to include a pic in this video. http://bakingbites.com/2005/10/thin-m...

Homemade Thin Mint Girl Scout Cookies

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract, NOT MINT EXTRACT. That'll taste like toothpaste.

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick -- if they are too thick, they will not be as crisp -- and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

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