Editors' Pick

TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur

“From www.TopSecretRecipes.com. I love these cookies when Girl Scouts sell them, and I just found the recipe on TSR! I can't wait to make them, but I thought i'd share them first!”
READY IN:
2hrs 25mins
YIELD:
108 cookies
UNITS:
Metric

Ingredients Nutrition

  • Chocolate Cookie Wafers
  • 517.37 g package fudge cake mix
  • 44.37 ml shortening, melted
  • 118.29 ml cake flour, measured then sifted
  • 1 egg
  • 44.37 ml water
  • nonstick cooking spray
  • Coating
  • 3 (1020.58 g) bag semi-sweet chocolate chips
  • 3.69 ml peppermint extract
  • 88.74 ml 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 degrees.
  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 a lid from a spice container with a 1 1/2-inch diameter.
  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.

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