Yes I know Thin Mints are already vegan!
But what about the people who missed the sales window this year?
Or maybe it’s not Girl Scout season!
As you know they only come around once a year!
Besides all that, homemade is always better
And once you get the hang of how easy this recipe is to make you will make them all year round!
A simple recipe for crispy mint shortbread cookies dipped in vegan chocolate!
The shortbread cookie recipe is a quick mix with some mint extract added in
Crispy and crunchy minty and delicious!
Thin chocolate coating on each one and you are done!
I like to use King David Brand vegan chocolate
Not only is it super easy to use because you do not have to temper it,
But it tastes really great too!
Of course real deal couverture can’t be beat, but that would require tempering
So if you are not an avid chocolate temper-er you may want to take the easy route!
This is the third recipe in my Copy Cat Girl Scout recipes series
I’ve also got the vegan version of the newest addition to the Girl Scout lineup
Notes for Success
Kind David Brand Chocolate *not sponsored
- All Purpose Flour unbleached 1 cup (125g)
- Dutch Process Cocoa * I used Hershey's Dark Blend ¼ cup (20g)
- Baking Soda ⅛ tsp
- Sea Salt pinch
- Confectioners Sugar ½ cup + 2 Tablespoons (75g)
- Cold Vegan Butter 10 Tablespoons (140g)
- Vanilla Extract 1 teaspoon (5ml)
- Mint Extract 1¼ teaspoons
- Tempered Chocolate or Non Tempering Chocolate Coating approx 1 Lb (454g)
- Prepare the chocolate cookie dough by combining the flour, cocoa powder, baking soda, salt and confectioners sugar in a large mixing bowl.
- Blend on low speed to combine, the add the diced cold vegan butter and continue blending on low to medium speed. It will seem that this is taking forever to come together and you will think there is something wrong with the recipe. Just wait. It may take 5 minutes or more
- It will eventually come together and at that point you can add the vanilla extract and blend on high for 10 seconds to incorporate well.
- Turn the very soft, sticky dough out onto a piece of plastic wrap or parchment paper (the plastic is way easier though) and then place another piece over top
- Roll to about ¼" thickness as shown in the video.
- Cut the dough with a 1¾" cookie cutter (dip the cutter in flour to make sure they don't stick in your cutter) and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
- Bake in a preheated 350°F oven for 10-12 minutes and then transfer them to a cooling rack
Motes about mint extract:
There are so many different options for buying mint extracts and they range by brands and also by prices.
I can get a small bottle for about $1 in my local Shop Rite but I find that it will give my cakes and pastries more of a toothpaste taste than anything else, so I try to stay away from that low grade stuff whenever possible, or use it sparingly as a little goes a long way!
Mint Extract is most often a combination of Spearmint and Peppermint together.
Whereas Peppermint Extract is just that~ Peppermint.
Maybe you wouldn’t even notice a difference in your cakes and pastries from brands, to grades, to specific varieties of mint being used; but some people do notice the subtle nuance of using one over the other.
The best way to describe the difference between the two is that Spearmint is the taste you get when you have a stick of Spearmint Gum; whereas Peppermint has a high level of menthol..
That menthol is going to give you a cool mouthfeel; in a way it will seem like it is stronger mint flavor because of that.
I find that using straight up peppermint extract in my recipes (especially those that have chocolate in them) give it a much better flavor than one of those “mint” extracts that has levels of spearmint that I am just not sure how to measure; and 9 times out of 10 (ok 100% of the time)
I am pairing mint with chocolate anyway, so the straight up real deal Peppermint Extract is the winner in my book.