Thin Mints Print recipe & shopping list |
Submitted by: Stephany Lang
Pretty darn close to the Girl Scout Thin Mints - now you can have them all year round!
Directions |
Ingredients
Step 1
CHOCOLATE COOKIE WAFERS: Combine cookie ingredients (cake mix, 3 TBS shortening, flour, egg, TBS peppermint) in a large bowl, adding water a little bit at a time until dough forms. It's best to hand mix, as over mixing produces sticky dough. Cover and chill dough for apprx 2 hours.
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Step 2
Preheat oven to 350 degrees.
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Ingredients
Step 3
On a lightly floured surface, or between 2 pieces of wax paper, roll out a portion of hte dough to apprx 1/16 of an inch (or thicker if desired). Use cookie cutter to cut out circles or desired small shapes. (Can also use a lid from a small spice container with a 1.5 inch diameter) Arrange the cut dough rounds on a cookie sheet that is sprayed lightly with non stick cooking spray.
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Step 4
Bake for 10 minutes. Remove from oven to racks and allow to cool completely.
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Ingredients
Step 5
CHOCOLATE COATING: Combine chocolate chips with 1 teaspoon peppermint extract (add to taste, I often use 2 teaspoons) and 5 TBS shortening in large microwave safe bowl. Heat on 50% for 2 minutes, stir gently and heat for additional minute. Stir again, and continue heating until mixture is completely melted and smooth -may take a few more 30-second intervals and stirs until smooth.
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Step 6
Use a fork to dip each wafer in the melted chocolate, tap the fork gently on the edge of the bowl so that the excess chocolate falls off. Place coated wafer on wax paper. Refrigerate until set.
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Step 7
A full recipe makes around 100 cookies, Refrigerate for best results or store in cool location. Can be frozen but should be thawed in refrigerator.
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