Save on Pinterest

Mint Chocolate Wafers

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Makes

10 dozen

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
Mint Chocolate Wafers Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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 semisweet chocolate chips
  • 1/4 cup shortening
  • 1/2 teaspoon peppermint extract
  • Sprinkles

Directions

  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.
Editor's Note: This recipe was tested with a Betty Crocker chocolate fudge cake mix (regular size).

Nutrition Facts

1 wafer: 52 calories, 3g fat (1g saturated fat), 2mg cholesterol, 32mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 1g protein.

Recommended Video