Thin Mint Shortbread
This is post #4 in a 3 week series of Girl Scout Cookie-inspired recipes!
Click here to view all of the recipes in this series.
It’s hard to believe that Thin Mint week has come and gone so quickly! But here we are, at the very last Thin Mint recipe.
This is the only recipe I’ve made this week that doesn’t use the actual cookie in the making. Instead, I wanted to loosely replicate the girl scout cookie from scratch.
It’s not an exact copy cat, but it is delicious and a lot easier to make than dipping chocolate cookies! Chocolate shortbread always tastes sort of like brownies to me, which I love. These have a little bit of mint flavoring (which you can choose to increase a bit from what this recipe calls for if you’re a bigger mint fan than I am) and a hefty chocolate drizzle– so the Thin Mint flavors are all there, just arranged a little differently.
I used both chocolate and green melting candy as a drizzle, just to give you a minty visual. But feel free to leave the green out and just drizzle chocolate!
- 1 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 cup + 1 tablespoons granulated sugar
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract*
- 1-3 tablespoons water
- 1/4 cup melting chocolate for dirizzling.
- In a small bowl, mix together the flour, cocoa powder, and salt. Set aside.
- Cream together the sugar and butter. Add the dry ingredients, the vanilla extract, and the mint extract.
- Mix well. Mixture may be crumbly at first, but should come together after mixing for a minute or two. If it doesn't, slowly add water 1 teaspoon at a time until dough is just moist enough that it sticks together when you press it with your hand.
- Roll dough onto a silicon baking mat or parchment paper to a 1/4 inch thickness. It helps to try and keep the dough in a rectangular shape.
- Place dough on a cookie sheet (with the silicon baking mat or parchment paper) and cover with plastic wrap. Chill for 30 minutes.
- Meanwhile, preheat oven to 350ºF.
- After chill time, bake dough for 15-20 minutes, until set in the middle.
- Immediately cut bars using a pizza cutter (but do not try to separate the bars while warm).
- Once cooled completely, drizzle the bars with chocolate and let chocolate set before serving.
*I used 1/2 tsp mint extract, because I'm always paranoid about overusing mint flavoring (toothpaste-- yuck!). But even I think you could probably up this amount to 3/4 tsp, maybe even 1 tsp if you like mint a lot.
Chocolate shortbread recipe was ever so slightly modified from: Two Peas and Their Pod
Don’t miss a bite!
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