Bake the Book: Mint Thins

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[Photograph: Caroline Russock]

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This past Girl Scout Cookie season I had the foresight to stock my freezer with a few extra boxes of Thin Mints to enjoy once the troops had retired from cookie selling to lanyard making and nature hiking. Unfortunately self-control failed me and the stash didn't last quite as long as anticipated. Instead of waiting months for the return of these beloved mint chocolate cookies, I turned to Stacy Adimando's The Cookiepedia, where she was kind enough to include a recipe for Mint Thins, a pretty spot-on interpretation of the Girl Scout classic.

The chocolate cookie dough that Adimando has created for these cookies is remarkably easy to work with, rolling out evenly, never once tearing, and cookies popping out like a dream. Once your cookies are baked, they're dipped in a chocolate coating made from semisweet chocolate, butter, and peppermint extract. It's a thick enough coating to make dipping the tops of the cookies simple and as mess-free as you can get when working with melted chocolate. When all of the cookies are coated, pop them into the fridge so that the chocolate has a chance to set. I decided to replace my new stash of Thin Mints with these Mint Thins in the freezer; there's something about them that's best enjoyed icy cold.

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Mint Thins »

As always with our Cook the Book feature, we have five (5) copies of 'The Cookiepedia' to give away.