Girl Scout Thin Mints
CATEGORIES
INGREDIENTS
  • Chocolate Cookie Wafers
  • 1 package Betty Crocker chocolate fudge cake mix
  • 3 tbsp. shortening, melted
  • 1/2 cup cake flour, measured then sifted
  • 1 egg
  • 3 tbsp. water
  • Non-stick cooking spray
  • Coating
  • 3 12-ounce bags semi-sweet chocolate chips
  • 3/4 teas. peppermint extract
  • 6 tbsp. shortening
DIRECTIONS
  1. 1. 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.
  2. 2. Preheat oven to 350 degrees.
  3. 3. 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.
  4. 4. 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.
  5. 5. 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.