Description
this whole grain twist on my favorite girl scout cookie is one of my absolute favorites! easy to make and just as delicious as the classic.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (can also use all-purpose flour)
- 1/2 cup special dark cocoa powder
- 1 bag of mint chocolate chips (you can also use semi-sweet chocolate chips mixed with 1 tsp. peppermint extract)
Instructions
- Preheat the oven to 350 degrees F
- Line a baking sheet with parchment paper
- Combine sugar and butter and beat until pale and fluffy
- Add in the salt and baking power and continue to beat
- Add in egg and vanilla beating until combined
- Finally, add flour and cocoa until well mixed
- Cover the bowl with plastic wrap and put into the fridge to chill for 30 minutes
- After chilling, roll out dough (about 1/4 – 1/8th inch thick) on a lightly floured surface and cut using a small round cutter
- Place on parchment lined baking sheet and bake cookies for 10 minutes. Allow to cool on a wire rack for 10 minutes (you can also split this up and store the cooled cookies in tupperware overnight, coating in the morning).
- Melt mint chips over a double boiler and coat the cookie with the melted chocolate scooping the cookie out with a fork, tapping on the edge of the bowl to allow excess chocolate to drip off.
- Place on a parchment-lined pan and put in the fridge to cool.
- Store in a tupperware in the fridge or freezer.
Keywords: cookies, girl scout cookies, thin mints, whole grain
