Total Time
Prep 1 hr 30 mins
Cook 30 mins

"Cookie Season" is that time of year when the local Girl Scout Troops just about bankrupt me. This recipe has saved me from financial ruin.

Ingredients Nutrition

  • Cookies

  • 1 (18 1/4 ounce) package fudge cake mix (Betty Crocker is best)
  • 3 tablespoons shortening, melted
  • 12 cup cake flour, sifted
  • 3 tablespoons egg whites
  • 3 tablespoons water
  • nonstick cooking spray
  • Coating

  • 3 (12 ounce) bags semi-sweet chocolate chips
  • 34 teaspoon peppermint extract
  • 6 tablespoons shortening


  1. Combine all cookie ingredients in lg bowl, gradually adding water until dough forms.
  2. Cover & chill 2 hours.
  3. Preheat oven to 350F and spray cookie sheet with non-stick cooking spray.
  4. On lightly floured surface, roll out portion of dough just under 1/16” thick. Cut with 1 ½” cookie cutter or lid from spice jar. Arrange cut wafers on cookie sheet.
  5. Bake 10 minutes, remove from oven, & cool completely.
  6. Combine chocolate ships with peppermint extract & shortening in large microwave safe bowl. Heat on 50% power for 2 minutes, stir, then heat for additional minute. Mixture should be smooth---if not, microwave in 30 second intervals and stir until smooth.
  7. Use fork or tongs to dip each wafer in chocolate then place cookies side by side on wax paper-lined baking sheet
  8. Refrigerate until firm.


Most Helpful

I loved this recipe. However I did add 1 to 1 1/2 t. peppermint, instead of the 3/4 t.

deidrestevens February 21, 2013

The dough was too sticky to roll out, I did drop cookies and frosted them with melted milk chocolate chips. I added 1/4 tsp peppermint oil to the dough and left the frosting plain, were really good and tasty.

the4taals February 02, 2010

I liked these cookies without the frosting on them, they kind of taste like chocolate graham crackers or chocolate animal crackers.

Christineyy! May 06, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a