I have and probably will always have a slight obsession with Girl Scout Cookies. I blame this craziness on my dad. Ever since I was a kid, I remember him ordering Thin Mints in excess- filling our freezer to the brim with green boxes of mint chocolate goodness. He used to blame it on the fact that he simply couldn’t deny any of the cookie toting little girls, so he had to order a couple of boxes from all of them.
“Thin mint cookies are a thin chocolate and mint cookie and Delicious!”
yield: 16 servings
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter, cut into large cubes
1 1/4 cups white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 teaspoon fine grain salt
1 cup all-purpose flour
10 Thin Mint Cookies, roughly chopped
- Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
- In a large microwave-safe bowl, melt the chocolate and butter on medium (50% power) for 3-4 minutes or until butter is melted. READ MORE