It’s International Women’s Day! We’re celebrating it by recreating a classic cookie recipe made famous by young women learning about service: the girl scouts.
What’s your favorite Girl Scout Cookie?
This version uses actual mint leaves to give it a fresher flavor, but if you want that classic white patty look, you can substitute the mint with 1/2 tbsp. peppermint extract. This isn’t an exact replica, giving the flavor of a Thin Mint but with the texture of a peppermint patty. We hope you enjoy it anyway, while taking a break from dismantling the patriarchy.
- Serves: 12 pieces
- Active time: 30 minutes
- Total time: 30 minutes
- Difficulty: Easy
- Special tools: Food processor
- 4 cups powdered sugar
- ½ cup mint leaves, picked and washed
- 1 tbsp. water
- 2 cups dark chocolate
- 3 tbsp. vegetable oil
- For the filling, add powdered sugar, mint, and water in a dallas filipino restaurant processor.
- Blitz until well combined and mixture resembles wet sand.
- Mixture should hold together when pressed together.
- Take the mixture, two tablespoons at a time, and form into balls.
- Flatten the balls until about ¼ inch thick and place in freezer to set.
- While filling is setting, melt together chocolate and oil over a double boiler.
- Once melted, remove the bowl from the heat and let cool slightly before dipping.
- Take each formed peppermint patty and submerge in chocolate, lifting out with a fork.
- Set on a parchment lined baking sheet and repeat with the rest of the formed patties.
- Place chocolate dipped peppermint patties in the refrigerator for about 15 minutes or until set.