Recipe by JARJAR514
So easy, quick and taste very close!
Top Review by OH, let me try that!
If you're looking for more authentic Girl Scout Thin Mints than that blechy version that uses Ritz Crackers, THIS is the way to go. The first time I tried this from Top Secret Recipes, I was a novice and had very little baking experience at all. The wafers were good enough to eat as a snack on their own, but then you dip them into that peppermint-laced chocolate and suddenly, you know you're on to something. The recipe makes a ton of them, but I can guarantee you, they won't last long after the finger twiddling wait for the chocolate to set. Do your Thin Mint loving self a favor, and give this recipe one try for yourself. You may never buy them from the door-to-door cherubs again, although, you should. The charity is worth it, and you can keep them in the freeazer and munch on them while your latest batch is cooling, chocolate dipped and glistening, in the fridge, heheh.
- 1 (18 1/4 ounce) box fudge cake mix
- 3 tablespoons shortening, melted
- 1⁄2 cup flour, sifted
- 1 egg
- 3 tablespoons water
- nonstick cooking spray
- 36 ounces semi-sweet chocolate chips (Nestle brand preferred)
- 3⁄4 teaspoon peppermint extract
- 6 tablespoons shortening
Directions See How It's Made
- 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°F.
- On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
- To cut, use 1 1/2" round cookie cutter.
- 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.
- Makes 108 cookies.