Girl Scout Thin Mints

(18)


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READY IN: 2hrs 25mins
Ingredients
  • CHOCOLATE COOKIE WAFERS
  • 1 (18 1/4 ounce) package fudge cake mix
  • 3 tablespoons shortening, melted
  • 1⁄2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
  • COATING
  • 3 (12 ounce) bags semi-sweet chocolate chips
  • 3⁄4 teaspoon peppermint extract
  • 6 tablespoons shortening
Directions
  • Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
  • Cover and chill for 2 hours.
  • Preheat oven to 350 degrees.
  • On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  • To cut, use a lid from a spice container with a 1 1/2-inch diameter.
  • Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  • Bake for 10 minutes.
  • Remove the wafers from the oven and cool completely.
  • Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
  • Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  • Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
  • Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
  • Refrigerate until firm.
 

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