Making Thin Mints can be tricky, especially getting the dipping sauce just right. Luckily, Scoochmaroo posted her tried and true recipe on Industructables that takes out all the guess work.
- 1 Package fudge cake mix
- 3 Tablespoon shortening, melted
- 1/2 Cup cake flour, measured then sifted
- 1 Egg
- 3 Tablespoon water
- Non-stick cooking spray
- 3 x 12 Ounce bags semi-sweet chocolate chips
- 3/4 Teaspoon peppermint extract
- 6 Tablespoon shortening
Step 1: dough
Combine chocolate wafer ingredients in a bowl until well mixed. 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.
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. Preheat oven to 375F. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Step 1: 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.
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.