I was never a Girl Scout. In lieu of those activities, my mom encouraged me take ballet and tap dance classes, piano lessons and vocal coaching. I was a bit of a singer/dancer as a child, taking any chance I could to steal the limelight to sing in front of an audience (large or small). I loved singing and dancing so much that I didn’t miss or even notice the other activities I could’ve been doing with other kids my age. It wasn’t until I was about 12 years old when I first saw Troop Beverly Hills, a movie about a group of Wilderness Girls from the 90210, led by the fierce (and amazingly dressed) Shelley Long.
Troop Beverly Hills is one of my favorite movies, and after re-watching it in my 20s I immediately recognized one of my favorite artists, a young Jenny Lewis. In fact, the movie is flooded with young stars you may recognize.
Looking back, I kind of wish I would’ve been a Wilderness Girl, just so that I could sing the “Cookie Time” song.
So right now (with all of my social media channels flooded with posts of Girl Scout cookies) I’m craving Thin Mints so very much. But no such luck on finding any Girl Scout cookie sales booths. Being the proactive and slightly impatient person that I am, I decided to create my own. The resulting recipe is vegan-optional (if you choose to use margarine instead of butter) and has a very subtle coconut flavor. ‘Cause mint and coconut go together like khaki and green, right? I’m calling ’em “Thick Mints” for obvious reasons.
Homemade Thick Mints
Recipe slightly adapted from BakingBites.com
Yields about 2 1/2 dozen
For the cookies:
8 ounces butter (or margarine)
1 cup unsweetened cocoa powder
1 cup rice flour (I used Mochiko)
1 1/2 teaspoons pure vanilla extract
1 tablespoon peppermint extract
1/3 cup unsweetened coconut milk
1 teaspoon salt
1 ½ cups all purpose flour
For the dipping chocolate:
1 cup semi-sweet chocolate chips
1 tablespoon peppermint extract
1/8 cup canola oil
Preheat your oven to 350 degrees. Cream the butter (or margarine) and sugar till fully incorporated. Stir in the salt, extracts, coconut milk and cocoa powder. Mix until the cocoa powder is integrated and the batter looks like chocolate frosting. Add the flours and mix till just combined, making sure to not over-mix.
Form the dough into a cylinder-like roll (think rolling pin-sized). Wrap the dough completely in Saran or other plastic wrap tightly. Place the dough into the freezer for at least 3 hours or overnight.
After properly resting, remove dough from the freezer and carefully discard plastic wrap. Using a sharp serrated knife cut dough into 1/2-inch discs, slowly cutting so as to not break the dough.
Place the cookies on a baking sheet and bake for 11-13 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack, about 5 minutes.
While the cookies bake, make the peppermint coating. Heat a sauce pot of water till boiling. Place the baking chocolate into a heat-resistant bowl over the boiling water, making sure not to get water into the chocolate.
(Cook’s Note: I have read recipes online instructing to place chocolate into a microwave. Please, I repeat, please don’t do that. Heating chocolate in the microwave will oftentimes scorch it. Chocolate is a temperamental food that needs to be treated carefully. On that note, please don’t ever heat chocolate over a direct flame. Melting chocolate over a double-boiler creates a more controllable heat source.)
Once the chocolate has melted, stir in the peppermint extract. Then slowly add in the oil to thin it out.
Slowly drop the cookies into the melted chocolate. Turn to coat the cookies entirely, then lift the cookie out of the chocolate with a rubber spatula.
Place the dipped cookies onto a parchment- or Silpat-lined baking sheet. Place the cookies in the freezer to set for at least an hour, preferably overnight if you’re patient!
Now it’s “cookie time, it’s cookie time, it’s cookie time!”
(Editor’s Note: All movie screenshots are property of Weintraub Entertainment Group)