Girl Scout Thin Mints

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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

3 (12 ounce) bags semi-sweet chocolate chips

3⁄4 teaspoon peppermint extract

6 tablespoons shortening


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. Preheat oven to 350 degrees.

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.

4. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.

5. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

6. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

7. 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.

8. 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.

Bon Appetit!

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