Dark, chocolatey, & bursting with mint flavor, Mint Chocolate Wafer Cookies will test your resolve to not eat more than one! Crisp and oh-so minty, these cookies are copycat Girl Scout Thin Mint® cookies!
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Girl Scout cookie only comes around once a year…and if you underestimated your requisite supply of Thin Mints® to get through, then this recipe is a must!
Perfect for your Christmas cookie collection, or any day you need to satisfy your craving for something chocolatey and crisp mint!
Helpful Hints
Chilling the cookie dough is essential in this recipe. Chilled dough when making cut out cookies creates crisp, clean edges. Cookies do not spread as much while baking, so cookies keep the nice round shape.
Using silicone baking mats is a game changer when baking cookies. Non-stick, won’t absorb flavors, and prevent cookies from browning too much on the bottom…you won’t regret this investment.
Go for quality with your ingredients! The amazing taste in these Mint Chocolate Wafer Cookies comes from the chocolate and peppermint extract. Using high quality dark chocolate makes these cookies great. For the cocoa powder, choose a good quality dark cocoa. I like this brand.
I prefer a good dark chocolate to coat these cookies. Opt for a chocolate with 60% cacao. If you really love mint, add 1/4 TSP of peppermint extract to the melted chocolate to amp up the mint flavor.
If you don’t own a double boiler, boil an inch of water in a medium sauce pan, placing a heat safe bowl over the boiling water. Be cautious not to allow the bottom of the pan to touch the boiling water. Stir the chocolate frequently to prevent scorching the chocolate.
Mint Chocolate Wafer Cookies
Ingredients
- 1¼ Cup All-purpose Flour
- 1 Cup Dutch-Process Cocoa Powder
- 1 Pinch Salt
- 12 TBSP Unsalted Butter Room Temperature
- 2 Eggs
- 1½ Cups Confectioner's Sugar
- 1½ TSP Peppermint Extract
- ½ TSP Vanilla Extract
- 20 Oz Dark Chocolate
Instructions
- Combine flour, cocoa, and salt in a bowl, whisk together and set aside.
- In a stand mixer, beat together butter and sugar until light and fluffy about 3 minutes.
- Blend in egg, peppermint extract and vanilla.
- Add in the dry ingredients in small increments, mixing until just incorporated on low speed. Continue until all dry ingredients are added and no streaks remain.
- Form the dough into a disc and wrap well with plastic wrap. Refrigerate for 1-2 hours.
- Preheat oven to 325°F. Line baking sheets with silicone baking mats or parchment paper.
- Roll dough out on a floured flat surface to about ¼ inch thickness. Cut out 3 inch rounds using a cookie cutter or a small water glass.
- Place cut outs on the prepared baking sheets about one inch apart. Bake 10-11 minutes.
- Allow to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Using a double boiler, heat dark chocolate until melted.
- Prepare two cookie sheets with wax paper.
- Dip cooled cookies into melted chocolate, ensuring both sides are well coated. Allow excess chocolate to drip off. Place on prepared cookie sheets. Repeat until all cookies are coated. Chill in the refrigerator for 15 minutes until chocolate is set.
- Put remaining melted chocolate into a resealable plastic bag. Snip a small corner and drizzle on cookies in a zigzag pattern. Allow to set.
- Store in an airtight container at room temperature.
Eat well. Live fully. Bake cookies.
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