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! It only made sense to make a Thin Mint Copycat!
Wafers 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!
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.
How to Store Chocolate Dipped Wafers
Store the cookies in an airtight container at room temperature for 2-3 days. These can also be stored in the refrigerator for up to a week, or 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😉.
Chocolate Dipped Wafers {Thin Mint Copycat}
Ingredients
Wafers
- ½ cup (62.5 g) all-purpose flour, plus 2 tablespoons
- ¼ cup (29.5 g) Dutch-processed cocoa powder
- ⅛ teaspoon kosher salt
- ¼ cup (½ stick / 57g) unsalted butter, softened
- ½ cup (100 g) 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 add that and the 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.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
The cookies came out great, but the coating was a struggle. As soon as I added the extract, the chocolate seized up. I wondered if that would happen, before I added it. How do I avoid that?
I have a question. Can you use melting wafers such as Ghirardelli to coat these cookies? If you can, do you need the oil or coconut oil?
Thank you!
I’m puzzled how 1/2 cup of flour (plus other ingredients) will yield 35-40 cookies. I’d like to make this recipe but the amount of ingredients doesn’t make sense to me.