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Mint Chocolate Wafers

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
  • Total Time
    Prep: 1 hour + chilling Bake: 10 min./batch + cooling
  • Makes
    10 dozen

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

  • 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.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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