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Chocolate Dipped Wafers {Thin Mint Copycat}

Chocolate Dipped Wafers are homemade mint chocolate wafers dipped in melted chocolate that taste like Thin Mint cookies.

Course Dessert, Snack
Cuisine American
Keyword Chocolate Dipped Wafers
Prep Time 30 minutes
Cook Time 10 minutes
Freeze 1 hour
Total Time 1 hour 40 minutes
Servings 35 cookies
Calories 98 kcal
Author Amanda Rettke--iambaker.net

Ingredients

Wafers

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

  1. Line two baking sheets with parchment paper. Set aside.

  2. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.

  3. In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until fluffy.

  4. 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.

  5. Slowly add the flour mixture to the creamed mixture, continuing to mix with the paddle attachment, until incorporated.

  6. 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.

  7. When ready, preheat the oven to 350°F.

  8. 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.)

  9. 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

  1. While the cookies are cooling, line another two baking sheets with parchment paper.

  2. 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.

  3. Stir in the peppermint extract.

  4. Dip each cookie into the chocolate coating. Lift out with a fork, shaking off excess chocolate.

  5. Place dipped cookies on the lined baking sheets and allow to set before serving.

Recipe Notes

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.