Thin Mint Recipe
Thin Mints
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
Instructions
Combine chocolate wafer ingredients in a bowl until well mixed. You may need to get your hands in there!
On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
These cookies are firm and will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
For the coating 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 nuke in 30-second intervals until smooth.
These taste best after they've been refrigerated for a day, but of course, I recommend trying some now, and saving some for the next day so you can be properly assured of this.
Store these in an airtight container in the fridge for a week or two. Or freeze them for up to a month! They're great right out of the freezer too. But once they're in the open air, they will start to melt, so nom fast!
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
Instructions
Combine chocolate wafer ingredients in a bowl until well mixed. You may need to get your hands in there!
On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
These cookies are firm and will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
For the coating 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 nuke in 30-second intervals until smooth.
These taste best after they've been refrigerated for a day, but of course, I recommend trying some now, and saving some for the next day so you can be properly assured of this.
Store these in an airtight container in the fridge for a week or two. Or freeze them for up to a month! They're great right out of the freezer too. But once they're in the open air, they will start to melt, so nom fast!