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.

Ingredients

Dough

  • 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

Coating

  • 3 x 12 Ounce bags semi-sweet chocolate chips
  • 3/4 Teaspoon peppermint extract
  • 6 Tablespoon shortening

Preparation

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.

Step 2:

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.

Step 3:

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.

Step 2:

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.

Step 3:

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.