Drumroll please…Hello second day of the “copycat girl scout” series! It is 9 days before Christmas and these sweet treats were the perfect fill for a Monday night. Especially after a late Monday work night. The key is planning with this Christmas cookie tradition. I knew today would be a late one so the dough was made before work and chilled until I was able to be off work. Then it was as simple as slicing and throwing in the oven! Slice and bakes are perfect for busy days, well as long as the dough is made the night before or morning of. While making these (and tasting these), next time I would make sure to cut closer to 1/8 inch slices for a true Thinmint copycat. I’d love to hear what your favorite girl scout cookie is in the comments below!
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- 1 cup butter, softened
- 1 cup sugar
- ½ tsp. salt
- 2 egg yolks
- 1 – ½ tsp. peppermint extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 16 oz. semisweet chocolate
- 16 oz. dark chocolate candy melts
In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and salt; beat until combined. Beat in egg yolk and peppermint extract.
Beat in flour and cocoa powder. Shape dough into 2 6-inch logs. Wrap in plastic wrap or waxed paper. Chill 2 hours.
Preheat oven to 275 degrees Fahrenheit.
Cut log into 1/8 – 1/4 inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 mintes or until edges are firm. Cool completely on wire rack.
Using the double broiler method, melt the semisweet chocolate and candy melts until melted
Using a fork, dip each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking trays.
Chill until set. Refrigerate up to 5 days.
*Recipe is courtesy of Better Homes & Gardens*