Double dog dare any Girl Scout Thin Mints fan to do a side-by-side taste test. We just did and move over girl scouts–no comparison…these are the best!
These were really fun to make and so easy!! They are a little time consuming, but worth the effort. Especially if you like thin mints as much as I do!
People didn’t believe that I had made them, and they weren’t store-bought.
They are fabulous and they taste great frozen too.
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If anything this Girl Scout Then Mints Copycat Recipe is better that the Girl Scout version.
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1
18 1/4 oz
package fudge cake mix - 3 tablespoons shortening melted
- 1/2 cup cake flour measured then sifted
- 1 egg
- 3 tablespoons water
- nonstick cooking spray
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3
12 oz bags
semi-sweet chocolate chips - 3/4 teaspoon peppermint extract
- 6 tablespoons shortening
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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.
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Preheat oven to 350 degrees.
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On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
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To cut, use a lid from a spice container with a 1 1/2-inch diameter.
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Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
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Bake for 10 minutes.
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Remove the wafers from the oven and cool completely.
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Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
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Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
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Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
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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.
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Refrigerate until firm.
Enjoy these Girl Scout Thin Mints!
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Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!
Recipe based on one by spatchcock
Photo by Dine & Dish