A few weeks ago on the Food Network, I saw Sandra Lee make a version of the Girl Scout Cookie Thin Mints. Basically, she took some chocolate chips, melted them with a bit of shortening and peppermint extract, and dipped vanilla wafers into the mixture. It looked too easy, but that’s why her show is called “Semi-Homemade.”
Thin Mints have always been my favorite Girl Scout Cookie, so I’ve been thinking about trying the homemade version ever since I saw the show. I got around to it a couple of days ago, but I did it a little differently: I used organic vanilla wafers (the Nabisco ones have trans fats), therapeutic-grade essential oil of peppermint, and Ghirardelli dark chocolate. I had to put them in the freezer to solidify the chocolate (but I live in Southern California, so you might not have to if you live somewhere cooler). They came out delicious – crispy, chocolaty, and minty. I might make these to give away around the holidays.