Mint Chocolate Wafers Recipe

4.5 2 2
Mint Chocolate Wafers Recipe
Mint Chocolate Wafers Recipe photo by Taste of Home
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Mint Chocolate Wafers Recipe

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4.5 2 2
Publisher Photo
My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
MAKES:
120 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:
120 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 large egg
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 package chocolate fudge cake mix (regular size)
  • 1/2 cup cake flour
  • COATING:
  • 4 cups (24 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  • 1/2 teaspoon peppermint extract
  • Sprinkles

Directions

In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set. Yield: 10 dozen.
Editor's Note: This recipe was tested with a Betty Crocker chocolate fudge cake mix (regular size).
Originally published as Mint Chocolate Wafers in Cookies & Candies Bookazine 2014, p6

  • 1 large egg
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 package chocolate fudge cake mix (regular size)
  • 1/2 cup cake flour
  • COATING:
  • 4 cups (24 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  • 1/2 teaspoon peppermint extract
  • Sprinkles
  1. In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
  4. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
  5. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set. Yield: 10 dozen.
Editor's Note: This recipe was tested with a Betty Crocker chocolate fudge cake mix (regular size).
Originally published as Mint Chocolate Wafers in Cookies & Candies Bookazine 2014, p6

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kckamargo63 User ID: 7981779 240901
Reviewed Jan. 2, 2016

"The cookies were good, although too soft for my taste."

MY REVIEW
pointrichter User ID: 7252804 238599
Reviewed Dec. 2, 2015

"I enjoyed making this with my kids! They were tasty."

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