Dark Chocolate Mint Cookies aka Grasshoppers aka Thin Mints - call 'em what you like, these are the cookies I wait for every year when Girl Scouts unpack them in front of every grocery store and wait as lines form for classic favs.
I always knew I could probably google around to find a secret recipe and recreate something similar at home, I just never have.
As we were driving back home to Steamboat from Denver, I happened to pick up The Summit Daily in Silverthorne and behold, my favorite cookie recipe was exposed. I practically felt like a thief as I tore out the page detailing the infamous thin mint recipe.
It was a sign! We had just picked up my first Kitchen Aid Mixer in Denver - I know, I can't believe I've never had one - and this would be the first recipe I'd use it on. Don't worry, there will be plenty of cupcake mixing to come!
It's not quite the Girl Scout Thin Mint I'm used to.. it may actually be even better! I love the fresh mint garnish and after letting them chill in the fridge, they made the perfect evening treat alongside my mint green tea.
And now, my favorite anthem for such an occasion, It's Cookie Time!
Dark Chocolate Cookie
- 1 cup of flour
- 1/4 cup of Dark Chocolate Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 1 1/4 teaspoons of vanilla extract
- 1/2 teaspoon of peppermint extract
Dark Chocolate Glaze
- 3 1/2 ounces dark chocolate bittersweet baking square
- 1/2 teaspoon vegetable oil
- Small to medium sized fresh mint leaves
Combine flour, cocoa and salt in a bowl and set this aside. In another bowl, beat the softened butter at medium-high speed until it's creamy. Slowly add the sugar and beat until
well-blended. Add extracts. Using low speed, add flour mixture and mix only until absorbed uniformly into the dough. Don't overbeat.
Turn the dough out on a silpat or sheet of waxed paper and knead it gently until combined and smooth. Shape it into a round ball and wrap it in plastic wrap. Refrigerate for at least two hours until firm, and up to overnight.
When you're ready to bake the cookies, preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Remove dough from refrigerator gently roll it out with a rolling pin on a
silpat or sheet of waxed paper. Use your favorite shaped cookie cutter to cut through dough and
place shaped onto your lined cookie sheet. Bake only until the edges of the cookies firm up slightly about 9-11 minutes. Take them out while they are still soft or they will get tough and hard.
Cool for a couple minutes on the cookie sheet, and then carefully move them to a rack to cool
Glaze the cookies: Chop the chocolate into small pieces, place them in a small microwave safe bowl and microwave on a low setting for a minute or so, until almost fully melted. Remove from oven, add the half teaspoon of vegetable oil and stir until smooth and shiny. Hold each cookie upside down, carefully dip the top into the chocolate, shake it gently to remove excess chocolate, and place, right-side up, on lined with waxed or parchment paper. Gently place a mint leaf in the center of the cookie. Let the chocolate set; place the cookie sheet in the refrigerator if you prefer them chilled. Cookies will keep for a week if stored airtight in a cool place.
My unique Steamboat summer can mostly be attributed to the extreme volatile weather. One day it’s 92 degrees with a robust aroma of wildfires and the next day it’s lightning and thundering with spurts of just enough downpour to hopefully tame these crazy Colorado fires.
Friday night was one of those sudden spurts, and right before Artwalk! I had just baked 100 mini strawberry, blueberry and raspberry cupcakes for my sister’s design studio, participating in First Friday Artwalk and unfortunately, most art enthusiasts were stopped short from attendance.
I guess 100 was the perfect amount, because about 50 or so ‘art walkers’ ended up at Rumor Designs, checking out the art and a couple of mini cupcakes each. Ultimately the event was a success and a pleasure to be a part of. Artwalk in this little town benefits greatly from businesses opening up their doors to local artists, residents and tourists. Thanks to my sister for supporting my art of baking cupcakes!
The recipe for these amazing little cakes can be found here.
Although we haven’t quite hammered out our 4th of July plans, I certainly know what we’ll be having for dessert! I figure we will rally up friends and family for a feast and then head over to Howelsen Hill for the free concert, Beatles tribute band!
Unfortunately there will be no fireworks this year due to insane Colorado fires, drought, fire hazard, etc. That’s okay with me, as long as nobody tries to independently celebrate their freedom with a dangerous display of rebellion. It’s safe we just skip it all together, and I’m happy to advocate firework abstinence!
In other news, this recipe came out of the USA Weekend insert in our local free paper. Of course, I used the batter to create about 4 dozen mini cupcakes, instead of the 2 inch cheesecake suggested in the recipe.
They were quite easy to make and I suppose you could even convince yourself these small bites are low fat and even healthy with a fresh fruit topping.
Creamy Ricotta Cheesecake with Fresh Berries
1 15 oz. part-skim ricotta cheese
½ cup reduced-fat sour cream
4 oz. reduced-fat cream cheese, softened
3 large eggs
¾ cup granulated sugar
¼ cup all-purpose flour
1 tsp. vanilla extract
1 tsp. finely grated orange zest
¼ tsp. salt
¼ cup seedless raspberry fruit jam
1 tbsp. water
1 6 oz. container fresh raspberries
1 6 oz. container fresh blueberries
1. Preheat oven to 325 degrees. Line mini muffin pans with cupcake liners. Place the ricotta in a mixing bowl and beat with an electric mixer until smooth and creamy.
2. Add the sour cream, cream cheese, eggs, sugar, flour, vanilla, orange zest and salt and continue to mix until well blended. Pour about ¾ full in cupcake liners and bake until center is just set, about 50–55 minutes.
3. Transfer to wire rack to cool then cover and chill in the refrigerator for at least 3 hours. In a small saucepan, bring the jam and water to a boil over low heat, stirring constantly until smooth. With a small spoon, ladle about 1 tsp. of the jam mixture on top on cupcakes. Arrange fresh raspberries and blueberries and let set into jam mixture.
Refrigerate until served, cupcakes can be stored up to 2-3 days.