Show: Semi-Homemade CookingEpisode: Cookie Show
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Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.
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Photo: Mint Wafers Recipe
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By ferfergirl
St. Louis, 65
on December 14, 2012
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It's simple enough...But you should put the chocolate in a double boiler. Microwaving the chocolate makes it thick and I was barely able to stir it, let alone drizzle it over the wafers! Very disappointing. Didn't turn out very nice looking either. I had to smear the chocolate on the wafer, so they look messy. Hopefully, they'll taste okay. Next time, I'll use a double boiler.
By FinFace
La Crosse, WI
on December 20, 2009
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I am very shocked by all the poor reviews! This recipe is perfect! Microwaving chocolate chips works fine as long as you do it in short bursts. No double-boiler required. Drop the wafer in the chocolate and flip it with a fork to coat. Remove and set on wax paper. No baking or rolling dough... no real mess to speak of. They won?t look beautiful like the picture, but they taste great! Who could ask for more than that from a cookie?
By Crazed Tyler
UDB
on August 14, 2009
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I tried this recipe as stated and did not like it. Here are the changes to make to make them like actual Thin Mints:
1. Buy the chocolate wafer cookies that they sell now, not the vanilla 2. Use milk chocolate bar chocolate, in the baking section, however, if you do use milk chocolate chips/semi-sweet chocolate chips (again, I feel they taste better with milk chocolate as semi-sweet is too dark 3. use the shortening instead of the butter. The problem with peoples chocolate seizing is that the amount of butter is too small compared to the amount of chocolate, so the water in the butter will seize the chocolate as the shortening will not. 4. If you follow my steps, the chocolate will be runny enough to dip the cookies in (hold the cookie over a fork and then place not on foil, but on a cooling rack to let the extra chocolate drip through.
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