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Girl Scouts Thin Mints Cookie

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“So easy, quick and taste very close!”
READY IN:
2hrs 20mins
SERVES:
108
YIELD:
108 cookies
UNITS:
US

Ingredients Nutrition

  • Cookie
  • 1 (18 1/4 ounce) box fudge cake mix
  • 3 tablespoons shortening, melted
  • 12 cup flour, sifted
  • 1 egg
  • 3 tablespoons water
  • nonstick cooking spray
  • Candy Coating
  • 36 ounces semi-sweet chocolate chips (Nestle brand preferred)
  • 34 teaspoon peppermint extract
  • 6 tablespoons shortening

Directions

  1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
  2. Cover and chill for 2 hours.
  3. Preheat oven to 350°F.
  4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
  5. To cut, use 1 1/2" round cookie cutter.
  6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
  7. Bake for 10 minutes.
  8. Remove the wafers from the oven and cool completely.
  9. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bowl.
  10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
  11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
  12. 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.
  13. Refrigerate until firm.
  14. Makes 108 cookies.

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