Chocolate wafer cookie two ways: Thin Mints & Oreos

My friend requested I make Thin Mints, and of course, I couldn’t resist! That’s what friends are for right? To make each other cookies! Also I love thin mints, especially when they come right out of my freezer. I hate that it’s so hard to get them throughout the year though.

As I was dipping the cookies in the chocolate coating, I couldn’t help thinking these sort of look like Oreos… So of course I decided not to dip all of cookies and make Oreos! Yum yum!

Thin Mints

makes around 10 dozen

For the cookies:
16 oz unsalted butter, room temperature
1 ½ cups unsweetened cocoa powder
2 cups powdered sugar
2 tsp vanilla
1 ½ teaspoon salt
4 tbsp milk

3 cups all purpose flour

For the coating:

12 oz bag of semi-sweet chocolate chips
2 tsp peppermint extract

3 tbsp unsalted butter, cut into smaller chunks

3 tbsp heavy cream

Cream the butter until light and fluffy (about 5 minutes). Scrape down the sides of the bowl then add the powdered sugar and mix until combined. Mix in the salt, vanilla, cocoa powder, and milk. Only mix until the cocoa powder is integrated. Add the flour and mix just until the flour is combined, making sure to not over mix. My dough was really crumbly at this point.

Form the dough into a two balls. Knead each a few times to bring the dough together. Then flatten each into disks between half an inch and one inch thick, and separately cover them in plastic wrap. Put the dough into the freezer for 15 minutes. Now begin preheating the oven to 350 degrees.

Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (any shape or design you like; I used the lid of my apple juice bottle). Re-roll the dough scraps and cut out more cookies. Place the cookies on a baking sheet with parchment paper, and bake them for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.

While the cookies bake, make the peppermint chocolate coating. Boil about an inch water in a pan. Place the chocolate chips, peppermint extract, butter, and heavy cream in a large glass bowl and place over the boiling water. Stir the chocolate until it is melted.

Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator overnight for the coating to set.

These should be eaten from either the freezer or fridge, because the coating gets a little melty when at room temperature. They should last for months in the freezer, so you can enjoy until the Girl Scouts come around again!

Oreo Filling

4 oz cream cheese, softened

3/4 cups marshmallow fluff

2 tsp vanilla extract


2 cups of powdered sugar

1-2 teaspoons milk, if needed

Beat cream cheese in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost one cookie then put another cookie on that! Now you have an Oreo.

(Recipes adapted from chicagoist and How Sweet Eats)