Childhood Favorites – Thin Mints

Oh how we love the girl scouts! Admit it. You know you love them. I was one of them until my freshmen year of college. Thanks to delicious Better Batter Gluten Free batter, you can make your own and give those girl scouts a run for their money. (But donate in another way because the Girl Scouts are amazing)

Thin Mints


For the Cookie:

  • 8 ounces organic palm shortening (Earth Balance is great – you can use Crisco if you prefer)
  • 4 drops peppermint oil
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder (Hershey’s)
  • 1/2 teaspoon salt
  • 1 1/2 cup Better Batter gluten free flour

For the Chocolate Ganache:

  • 12 ounces semi-sweet chocolate chips
  • 1/4 c organic palm shortening (Earth Balance or Crisco)
  • 4 or more drops peppermint oil
  1. Preheat your oven to 350ºF. Line cookie sheets with parchment paper. Set aside.
  2. In the bowl of your mixer, combine the shortening, sugar, peppermint oil, cocoa, sea salt, and gluten free flour. Beat until smooth.
  3. Place in the freezer to chill for about twenty minutes.
  4. Lightly flour parchment paper and place the dough on the surface. Flour the dough and roll out to 1/8 inch thickness.
  5. Cut into 1 1/2 inch circles with a small cutter. Pierce each cookie several times with a fork. (Just like you would see on a thin mint)
  6. Place cookie on lined cookie sheets. Bake at 350ºF for 10 minutes.
  7. Place the liners onto cookie racks/wire racks and cool completely. Once cool, take cookies off the sheet to get them ready for dipping!
  8. In a double boiler or bowl set over a pan of simmering water, melt the chocolate chips and palm shortening, stirring in enough peppermint oil to make the chocolate nice and minty but VERY careful! Too much peppermint oil will give you a ‘toothpaste’ taste. 4 drops should be good.
  9. Let the mixture chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often).
  10. Using a fork, dip each chocolate wafer into the chocolate-peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper or plate and transfer to the fridge or freezer to set.

MMM! P.S the chocolate ganache is delicious and will work for dipping a bunch of stuff! Chocolate chip cookies, cupcakes, frosting cakes. It’s a great recipe to have on hand! 🙂


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.



Childhood Favorites – Tagalongs

As a former Girl Scout (I got my Silver Award and then was off to college and did not complete my Gold – definitely DEFINITELY wished I had finished. I could have too! I digress), I know all to well the deliciousness of girl scout cookies. Tagalongs and Samoas were always my number one sellers and why not! Tagalongs = Peanut butter, chocolate and a vanilla cookie all in one! DELICIOUS! Let’s create some of our own shall we! 🙂



For the Cookie:

  • 1 cup vegan butter, softened (Earth Balance)
  • ½ cup sugar
  • 2 cups all purpose gluten free flour (such as Better Batter)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoon of coconut or almond milk (only if dough is too thick)
  1. As with most cookie recipes, first cream together butter and sugar in a large mixing bowl until light and fluffy. Stir in the dry ingredients gradually: Gluten Free All Purpose Flour, baking powder and salt at a low speed. Lastly, beat in the vanilla extract and milk (if, and as necessary), until a soft dough is formed that is not crumbly. Refrigerate for 2-3 hours or overnight.
  2. Preheat oven to 350ºF (static) or 325ºF (convection). Either scoop dough, one tablespoon at a time, in your hands and roll between your palms into a ball, flattening slightly to a thickness of ¼ inch. Repeat with another cookie sheet to make approximately 30 cookies.
  3. Place each cookie on a parchment-lined cookie sheet and bake for 15 minutes, or until the bottoms are lightly browned and cookies are set. (Do not overcook, as you do not want the cookies to become dry and to crumble). Once cooked, remove the pan from the oven to a cooling rack and gently use the point of a teaspoon or your thumb (careful not to burn yourself!) and press in the center of each cookie to make a dimple for the peanut butter filling.
  4. While the cookies are cooling on the baking sheets, make the filling.

For the Peanut Butter Filling:


  • 1½ cups creamy peanut butter
  • 3/4-1 cup confectioner’s sugar (powdered sugar)
  • ½ teaspoon pure vanilla extract
  1. In a small bowl, beat or whisk together peanut butter, ¾ cup powdered sugar and vanilla extract. If the nut butter you use has no salt added, you may want to add ½ teaspoon of salt at this stage as well. Taste the mixture to see if it needs additional powdered sugar. If you don’t like the taste of the mixture now, you won’t like it in the cookie, so add more salt or sugar if you need.
  2. Note: if using a “natural” peanut butter, they tend to be wetter than conventional nut butters, so additional sugar may be necessary to achieve the proper filling consistency. At this point, the filling should be creamy, but not runny. If it is very stiff, microwave in a microwave-safe bowl for 10-20 seconds, stir and microwave again until the consistency is such that it can be piped out of a plastic zip-top bag without being too stiff or runny.
  3. Transfer the filling to a pastry bag or a plastic bag with the tip cut off, and pipe a generous dome of filling into each cookie’s hollowed out center and a thinner layer across the top of most of the rest of the cookie, leaving a narrow, uncovered/exposed edge.
  4. Chill cookies on their cookie sheets in the freezer for about 20-30 minutes, or until the peanut butter filling is firm.

For the Chocolate Coating:


  • 16 oz. semi-sweet chocolate chips — dairy or non-dairy — ( Enjoy Life® Gluten, Dairy, Nut and Soy-Free Chocolate Chips are great. I use either that or Hershey’s because I can tolerate those chocolate chips. I enjoy both Enjoy Life and Hershey’s)
  • 2 teaspoons canola or vegetable oil
  1. Melt the chocolate in a double boiler or a small, microwave-safe bowl, stirring frequently and not overheating so as not to burn the chocolate. Add oil in with the melted chocolate and stir to combine once totally melted and smooth.
  2. Using tongs or a fork, dip each cookie in the heated chocolate, flipping to coat both sides and gently replacing on the parchment-lined cookie sheet to set.
  3. Return the cookie sheets to the freezer or refrigerator to set.

MMM just like the good ol’ days. These cookies sure bring back memories and I hope you enjoy them as much as I do! 🙂