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5 from 3 votes

Chocolate Dipped Wafers {Thin Mint Copycat}

Chocolate Dipped Wafers are homemade mint chocolate wafers dipped in melted chocolate that taste like Thin Mint cookies.
Prep Time30 mins
Cook Time10 mins
Freeze1 hr
Total Time1 hr 40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Dipped Wafers
Servings: 35 cookies
Calories: 98kcal
Author: Amanda Rettke--iambaker.net



  • ½ cup (62.5g) all-purpose flour, plus 2 tablespoons
  • ¼ cup (29.5g) Dutch-processed cocoa powder
  • teaspoon kosher 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



  • 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.


To get 1 ounce of egg: In a small bowl, whisk one egg. Once whisked, remove 2 tablespoons (1 ounce) of the egg. Add to other ingredients as instructed. 


Calories: 98kcal