Thin Mint Chocolate Cookies
Paper airplanes and large balloons. Who knew that in a world of technology that the grandchildren would play for hours with only paper airplanes (that we made) and balloons (that my 6 year old blew up). The paper airplanes were a big hit as they went soaring across my living room crashing into anything in their path. Now the balloons….. HUGE AMOUNT OF FUN! Seriously, if you have grandkids or kids of any age (yes this includes my age) invest in a bag of larger size balloons. I laughed so hard that I cried. My 6 year old granddaughter said she has never laughed that hard and my 2 year old grandson was having a belly laugh. We started by smacking the balloons at each other, they thought that was hilarious! We played all different games with the balloons. Then they had a better idea. They decided to hold their balloon at their belly and bounce off of grandma. They would bounce into me with the balloon, I would stay still and they would fall backward losing their balance. This went on for almost an hour. I don’t know why it was so funny, but we just couldn’t stop laughing. We went outside to play in the afternoon as it was 62 degrees and we had Spring fever. We didn’t come inside until 6:00 pm. I made them spaghetti for supper and we ate. The kids went home and my daughter sent me a picture of them in the car when they pulled into the driveway. They were both sound asleep. Yep….grandma kicked their behinds today!
I thought I would post my version of the Girl Scout Thin Mint Cookies since now is the time they are selling them. To me, these taste just like the Girl Scouts Thin Mints! The cookie was very easy to make and to frost them, you just melt the candy melts in the microwave or in a double boiler. I liked the double boiler method because it kept the chocolate hot so I didn’t have to rush as much. The recipe makes 2-3 dozen.
Thin Mint Chocolate Cookies
1 cup butter, softened
3/4 cup sugar
2 cup flour
1/3 cup cocoa
1/4 tsp salt
8 oz mint chocolate candy melts
Preheat oven to 325 degrees. Beat together butter and sugar until well blended. Mix flour, cocoa and salt together. Slowly stir dry mixture into the butter mixture, mixing until combined. Roll the dough about 1/4″ thick and cut with a cookie cutter. Make sure you take the extra pieces left over from the cut out cookies and reroll using up all of the scrap dough. Place onto an ungreased baking sheet and bake until the cookies are firm around the edges, about 20 minutes. Cool on the baking sheet for 5 minutes then transfer to a cooling rack. Melt mint chocolate candy melts in a double boiler and frost the cookies with the chocolate. Immediately sprinkle colored sprinkles on top of each cookie as you frost it (optional).
Recipe adapted from http://www.thecharmedkitchen.com