Over the summer, my brother and I spent weeks trying out different thin mint recipes and techniques and comparing notes so we could devise the perfect imitation. Several of the tips and tricks herein are a result of trial and error. We made them from scratch, and from mixes. Added the mint to the cookie and to the coating. Rolled the dough into tubes for cutting and rolled it flat to use with cutters. Froze the dough, refrigerated the dough, ate immediately and stored for days.
I hereby submit to you our final (and I believe perfect) interpretation of the Girl Scout's classic to test and enjoy!
Step 1: Ingredients
1 (18 1/4 ounce) package fudge cake mix
- 3 tablespoons shortening, melted
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tablespoons water
- nonstick cooking spray
3 (12 ounce) bags semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- 6 tablespoons shortening