Sometimes I am so glad I included the “in Training” at the end of “Chef in Training.” Something terrible has happened lol. On Sunday, I was slicing potatoes using a mandolin slicer and cut off a good chunk of my right hand thumb. It has since been stitched back on and all will be well in a few weeks. Needless to say, it is going to be hard to cook and do dishes while this thumb of mine heals. Don’t you worry… my mother, the chef I aspire to be, has offered to step up to the plate and let me photograph some of her delicious creations. You are in for some AMAZING recipes. Aside from my mother, I have had a couple of my really good blogger friends generously offer to provide you with a couple incredible recipes. Today, I am having Elyse from Six Sisters’ Stuff
guest post. She and I have been great friends since elementary and I am so happy to have her here. After seeing these delicious cookies, you will be so happy she’s here, too! :)
I am so excited to be guest posting for Nikki today! My name is Elyse and I blog at Six Sisters’ Stuff
. Nikki and I grew up in the same neighborhood and have been best friends since the 2nd grade! I have been blogging with my sisters since February 2011. We love to share easy family recipes, crafts and ideas!
I love Girls Scout Cookies! When we were younger, our Mom would let each of us pick out a box of cookies. We would hide them under our beds and savor them as long as we could! I was known to be the sneaky one in the family, and I would sneak into my sisters’ rooms and find their hidden stashes of Girl Scout Cookies. I always knew the sisters who ordered Thin Mints would never notice me taking one because they came with more cookies than the other flavors. :) Now I will never have to steal cookies again!
Homemade Thin Mint Cookies Recipe:
(makes 4 dozen cookies)
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups all-purpose flour
Mint Chocolate Coating:
2 cups semi-sweet chocolate chips
1 1/2 teaspoons peppermint extract
In a large mixing bowl, beat butter until light and fluffy. Add powdered sugar and mix until combined. Mix in vanilla, salt and cocoa. Add flour and mix until combined, but slightly crumbly. Chill dough in the refrigerator for 20 minutes. Remove dough from the fridge and knead a few times on a lightly floured surface to warm up.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to 1/8″ in thickness. Use a 1-1/2″ cookie cutter to cut circles of dough (or whatever shape or size you prefer). Place cut circles on a baking sheet lined with parchment paper. Bake cookies for 9-10 minutes, or until edges are set. Let cookies cool completely.
After cookies are cool, place chocolate chips in a microwave-safe bowl. Microwave in 30-second increments until melted. Stir in peppermint extract until smooth. Place cookies in the chocolate one at a time, using a fork to flip and lift cookie out of the chocolate. Transfer the chocolate covered cookie to a baking sheet lined with wax or parchment paper. Repeat with remaining cookies. Let chocolate harden before serving. You can place cookies in the refrigerator to set the chocolate faster.
Looking for more minty desserts?
Here are a few of our favorites: