AuthorcarliemarieCategoryRecipesEnjoy Girl Scout cookies year round!
Beat butter and sugar until well blended. Add egg and peppermint extract.
Add salt, cocoa powder, and gradually add flour.
Once combined, evenly split dough into two sections. Roll each section into a cylinder about the size of a paper towel roll. Freeze for 1 hour or refrigerate for 3 hours.
Preheat oven to 350 degrees. Slice cookies with a chef's knife to about 1/4" thickness.
Bake 10 to 14 minutes - time will vary based off oven. Cookie should be firm to the touch.
Once cookies have cooled completely, begin making the chocolate coating. Place a bowl over a slightly simmering pot of water. Add chocolate wafers, vegetable oil, and peppermint extract. Stir continuously until completely melted.
Drop the cookies into the melted chocolate. Use a large fork to completely coat the cookies, then place them on parchment paper to cool. I recommend placing them in the fridge.
Best served cold!
Ingredients
Directions
Beat butter and sugar until well blended. Add egg and peppermint extract.
Add salt, cocoa powder, and gradually add flour.
Once combined, evenly split dough into two sections. Roll each section into a cylinder about the size of a paper towel roll. Freeze for 1 hour or refrigerate for 3 hours.
Preheat oven to 350 degrees. Slice cookies with a chef's knife to about 1/4" thickness.
Bake 10 to 14 minutes - time will vary based off oven. Cookie should be firm to the touch.
Once cookies have cooled completely, begin making the chocolate coating. Place a bowl over a slightly simmering pot of water. Add chocolate wafers, vegetable oil, and peppermint extract. Stir continuously until completely melted.
Drop the cookies into the melted chocolate. Use a large fork to completely coat the cookies, then place them on parchment paper to cool. I recommend placing them in the fridge.
Best served cold!
