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Category: cookies
Prep Time: Cook Time: Total Time:
Thin Mint Knock Offs
Ingredients:
Chocolate Wafer Cookies:
1 package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted **
1 egg
3 tablespoons water
Chocolate Mint Coating:
2 - 12oz bags chocolate chips
1/2 teaspoon peppermint extract
4 tablespoons shortening
Directions:
Combine cake mix, melted shortening, cake flour, and egg in a large bowl.
Add water 1 tablespoon at a time, mixing after each addition, until a dough forms.
Flatten dough into a disc and wrap with plastic wrap.
Chill for 2 hours.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out 1/4 of the dough to 1/16 of an inch thick.
Cut out cookies using a spice container lid with a 1 1/2 inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray or is lined with parchment paper
Bake for 8 to 10 minutes. Remove wafers from the oven and cool on pan for 1 minute. Transfer cookies to a wire rack and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50% power for 1 1/2 minutes, stir gently, then heat for an additional minute. Stir once again. If chocolate is not a smooth consistency, continue to microwave chocolate in 30 second intervals, then stirring, 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. Place the cookies on a waxed paper lined baking sheet. Refrigerate until firm.
**If you don't have cake flour you can make your own. Mix together 7/8 cup (3/4 cup + 2 tablespoons) all-purpose flour and 1/8 cup (2 tablespoons) cornstarch.
This is like the Girl Scouts Thin Mint Cookies but made with a cake mix..so easy.
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Thin Mint Cookies
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Category: cookies
Prep Time: Cook Time: Total Time:
Thin Mint Knock Offs
Ingredients:
Chocolate Wafer Cookies:
1 package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted **
1 egg
3 tablespoons water
Chocolate Mint Coating:
2 - 12oz bags chocolate chips
1/2 teaspoon peppermint extract
4 tablespoons shortening
Directions:
Combine cake mix, melted shortening, cake flour, and egg in a large bowl.
Add water 1 tablespoon at a time, mixing after each addition, until a dough forms.
Flatten dough into a disc and wrap with plastic wrap.
Chill for 2 hours.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out 1/4 of the dough to 1/16 of an inch thick.
Cut out cookies using a spice container lid with a 1 1/2 inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray or is lined with parchment paper
Bake for 8 to 10 minutes. Remove wafers from the oven and cool on pan for 1 minute. Transfer cookies to a wire rack and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50% power for 1 1/2 minutes, stir gently, then heat for an additional minute. Stir once again. If chocolate is not a smooth consistency, continue to microwave chocolate in 30 second intervals, then stirring, 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. Place the cookies on a waxed paper lined baking sheet. Refrigerate until firm.
**If you don't have cake flour you can make your own. Mix together 7/8 cup (3/4 cup + 2 tablespoons) all-purpose flour and 1/8 cup (2 tablespoons) cornstarch.
This is like the Girl Scouts Thin Mint Cookies but made with a cake mix..so easy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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