Girl Scout Thin Mints

Chocolate Cookie Wafer Ingredients:
1 18.25 oz pkg Betty Crocker Chocolate Fudge Cake Mix
3 TBSP shortnening, melted
1/2 C. cake flour, measured then sifted(I just used all-purpose)
1 egg
3 TBSP water(I used more but I forgot to measure)
Nonstick cooking spray

Mint Coating:
3 12 oz pkg semi-sweet chocolate chips(I always use milk chocolate)
3/4 tsp peppermint extract
6 TBSP shortening

Directions for wafers:
1. Combine the cookie wafer ingredients in a large bowl, except water. Stir.
2. Add water a little at a time, until dough forms(similar to sugar cookie dough consistency before it's refridgerated).
3. Cover and chill 2 hours.
4. Preheat oven to 350 degrees. Spray cookie sheets.
5. On a lighly floured surface(I usually use parchment paper with a little flour on top--I waste less flour this way), roll out a portion of dough until it is 1/16" thick(I never measured but I think mine is thicker).
6. Cut out circles using a lid from a spice container that is 1 1/2" in diameter. Arrange the cut circles on sprayed cookie sheets.
7. Bake 10 minutes. Remove and cool completely.

Directions for mint coating:
1. Combine chocolate chips, peppermint extract, and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Microwave 1 more minute on 50% power. Stir. If needed repeat in 30 second intervals at 50% power. Also, if during dipping process you may heat coating up at 30 sec. 50% power.
2. Using a fork, dip wafers in chocolate coating. Tap fork on side of bowl to get excess chocolate off. Place on parchment paper on a cookie sheet.
3. place cookie sheet in freezer for 5-10 minutes until firm.
4. Store in freezer.

I got this recipe several years ago and it's Mark's favorite.