Chocolate Dipped Wafers are homemade mint chocolate wafers dipped in melted chocolate that taste like Thin Mint cookies. Try my Chocolate Peppermint Cookies for a soft and chewy cookie filled with peppermint chunks.
Chocolate Dipped Wafers {Thin Mint Copycat}
If you can’t find a girl scout who is selling cookies this year, make your own version of the popular Thin Mint cookies. Thin Mints are the most popular cookie that is sold by Girl Scouts. In fact, it is the number one selling cookie in my state of Minnesota, so it made sense to make a Thin Mint Copycat.
Chocolate Dipped Wafers {Thin Mint Copycat} Ingredients
This Chocolate Dipped Wafers recipe made 35 cookies, so just a few more than are in a box. If you can’t eat them all at once, they are delicious right out of the freezer! With just a few ingredients and little time, you can enjoy the popular cookies year-round.
Flour: All-purpose flour was used in this recipe.
Cocoa Powder: I use a good quality unsweetened Dutch-processed cocoa powder.
Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Egg: You will notice that you only need half of an egg in this recipe…To use just half of an egg, whisk the egg in a small bowl. Then, measure out 2 tablespoons (1 ounce) of the whisked egg. That’s it!
Peppermint Extract: The peppermint extract is used in both the wafers and the chocolate coating, giving that minty flavor.
Semi-sweet Chocolate: Use a semi-sweet bar of chocolate, or you could also use semi-sweet chocolate chips.
How to Make Mint Chocolate Wafers
The first thing to make in this chocolate dipped wafers recipe is mint chocolate wafers. To make the cookies, first, line a couple of baking sheets with parchment paper. Next, in a large bowl, whisk together the flour, cocoa powder, and salt. Set the bowl aside as you cream the butter and sugar together in the bowl of a stand mixer. Add 2 tablespoons of a whisked egg (1/2 an egg) and peppermint to the butter and sugar, mixing until blended.
Then, slowly add the flour mixture to the creamed mixture. Once combined, form the dough into a cylinder (a log shape) that is about 1 1/2-2 inches in diameter. Wrap the dough in plastic wrap and place it in the freezer for about an hour.
When ready, remove the cookie dough from the freezer and take it out of the plastic wrap. Slice the dough cylinder into 35 cookies, placing each on the lined baking sheets. Each cookie should be about 1/4 inch thick. Bake the cookies for 8-10 minutes at 350°F. Remove from the oven and let them cool before dipping in chocolate.
How to Make Chocolate Dipped Wafers {Thin Mint Copycat}
After the cookies have cooled, melt the chocolate to dip the wafers. To melt the chocolate, add the semi-sweet chocolate and oil to a microwave-safe bowl. Melt in 20-second intervals, stirring after each interval, until completely melted. Stir in the peppermint extract.
If you prefer a stovetop melting method for the chocolate, set a bowl with chocolate, oil, and peppermint extract over a double boiler. A double boiler is simply a small saucepan with simmering water. This method will keep the chocolate at a consistent, smooth texture.
Dipping the cookies does take a little time, so pull up a chair and get comfortable before you start dipping the cookies. With each wafer, dip in the melted chocolate and use a fork to lift the wafer out of the chocolate. Shake off excess chocolate before placing it on another lined baking sheet. Let the chocolate set on the dipped cookies before enjoying.
Store the cookies in an airtight container at room temperature for 2-3 days or the refrigerator for up to a week. You can also store them in the freezer for up to 2 months. Be warned, these cookies are just as delicious right out of the freezer as at room temperature. So, if you think ‘hiding’ them in the freezer will keep you from eating too many of them, it might backfire
.
Looking for More Cookie Recipes?
Peppermint Patty Stuffed Chocolate Cookies
Ingredients
Wafers
- ½ cup (62.5g) all-purpose flour, plus 2 tablespoons
- ¼ cup (29.5g) Dutch-processed cocoa powder
- ⅛ teaspoon salt
- ¼ cup (½ stick or 57g) butter, softened
- ½ cup (100g) granulated sugar
- ½ large egg* see notes
- ½ teaspoon peppermint extract
Chocolate Coating
- 16 ounces semi-sweet baking chocolate, or semi-sweet chocolate chips
- 1 teaspoon canola oil
- ½ teaspoon peppermint extract
Instructions
Wafers
-
Line two baking sheets with parchment paper. Set aside.
-
In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
-
In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until fluffy.
-
In a small bowl, whisk an egg. Once whisked, remove 2 tablespoons (1 ounce) of the egg and peppermint extract to the creamed butter and sugar. Mix until well blended.
-
Slowly add the flour mixture to the creamed mixture, continuing to mix with the paddle attachment, until incorporated.
-
Shape the dough into a log (cylinder) with about a 1½-2 inch diameter. Wrap in plastic wrap and place in the freezer for an hour.
-
When ready, preheat the oven to 350°F.
-
Remove the dough from the freezer, unwrap, and slice into ¼-inch slices. Place the cookies on the lined baking sheets. (You will get 35-40 cookies.)
-
Bake for 8-10 minutes, or until the edges of the cookies are set. Remove from the oven and let cool before dipping in chocolate.
Chocolate Coating
-
While the cookies are cooling, line another two baking sheets with parchment paper.
-
Add the chocolate and oil to a small, microwave-safe bowl. Melt the mixture by heating in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
-
Stir in the peppermint extract.
-
Dip each cookie into the chocolate coating. Lift out with a fork, shaking off excess chocolate.
-
Place dipped cookies on the lined baking sheets and allow to set before serving.