Well Fed Network

Posted by Chris Arpante on Just Baking

One of the many e-newsletters I receive is from An Occasional Chocolate. This week’s email included homemade thin mints. While I support the Girl Scouts of America, there are those times when you crave their cookie(s), but it’s not that time of year. Now, I try to order enough boxes that last me the year, but who am I kidding? Even when frozen, the cookies are irresistible.

This year, I came close to missing the opportunity to place an order altogether. No one at work had the order form in the work room, which was killing me. Then, I happened to catch one of the sixth graders talking about her orders. I jumped on that opportunity faster than I don’t know what.

Nonetheless, I tried these mock thin mints for the times I get those cravings during off-times of the year. Not only are these easy and fun to do with the kids, but fantastically delicious.

Mock Thin Mints
An Occasional Chocolate recipe
1 box Devil’s Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 Cup Cocoa
1 pkg. Guittard Chocolate Chips (I used Ghirardelli Semi-Sweet)
2−3 drops Mint Flavoring Oil (I used extract)

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. Blend together well. Let stand for 20 minutes, and then shape into 1/2 inch balls. Place balls on cookie sheet 2 inches a part and smash down flat using a spoon covered in non-stick spray. Bake for about 8 minutes. Let cool.

Heat chocolate chips in the microwave in 30 second intervals, stirring in between. When completely melted add a couple drops of the mint flavoring. Dip the cookies into the chocolate using a dipping tool (I used a fork).