Girl Scout cookie season is here and I am among the many who count Thin Mints as a favorite. Also in season are Mint Oreo's. I consider chocolate and mint to be one of those perfect combinations.
Emma from The Marion House Book had posted this Homemade Oreos recipe on Sweet Potato Chronicles and it looked easy enough. I thought I'd add a little to it to celebrate the Girl Scout season, as well as honor my taste buds' preference for anything chocolate and mint.
Makes 25 cookies
For the chocolate wafers:
1 1/4 cup all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup, plus 2 tablespoons room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioner's sugar
1 teaspoon vanilla extract
1 teaspoon mint extract
Green food coloring
8 Girl Scout Thin Mint Cookies, pounded in a bag into small crumbles
Preheat oven to 375 degrees. Mix the flour, cocoa, baking soda, baking powder, salt, and sugar. On low speed, add the butter and egg. Mix until it comes together. Take rounded teaspoons and place on a parchment-lined baking sheet about 2 inches apart. Slightly flatten the dough with moist hands or a butter knife. Bake for 9 minutes.
To make the cream, place butter and shorterning in a mixing bowl at low speed, then gradually beat in the vanilla, mint, and sugar. Add food coloring until you have your desired color. Beat on high for 2-3 minutes.
Spoon a tablespoon of the cream filling onto a cookie, and then add another cookie on top. Squish. Roll the cookie sandwich in crumbled Thin Mint cookies to coat the cream filling.
Grab yourself a cold glass of milk and enjoy.