Sorry it’s been a while since I have posted, but I had my bout of the stomach flu. Yuck! But I am feeling much better now and back to baking and cooking, which leads me to my latest endeavor thin mints. I have always wanted to try making thin mints. I am addicted to the Girl Scout cookie during cookie season, but what about all the other months of the year? Well, I found this recipe and tweaked it to make it my own. The recipe is really easy and the result is delicious, and pretty close to the original. I hope you enjoy!
1 (18 1/4 ounce) package fudge/devil’s food cake mix
- 3 tablespoons unsalted butter, softened
- 1/2 cup all-purpose flour and and 1 Tablespoon cornstarch
- 1 egg
- 3-4 tablespoons water
2 (12 ounce) bags Andes mint chips (or semi-sweet chocolate chips and 2 teaspoons peppermint extract)
Combine dry chocolate wafer ingredients in a bowl until well blended. Then add softened butter, water and egg and mix until dough forms. I definitely recommend using your hands to squeeze and mix the dough so it has a nice consistency.
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.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick and place on a baking sheet.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Directions for dipping in Chocolate
Place chips in a large microwave-safe glass or ceramic bowl.
Heat for 1:30-2 minutes stirring every 30 seconds until chocolate is melted and a smooth consistency
Use a fork to dip each wafer into the chocolate. Scrape the bottom of the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on wax paper.
Refrigerate until firm or leave on wax paper until chocolate is hardened.
Here is a link to the original recipe that inspired me Thin Mints.