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Chocolate Mint Sugar Wafers - A Family Feast

Chocolate Mint Sugar Wafers

  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 minutes
  • Yield: 1 dozen


Note: The sugar wafers we used for this cookie were 2½ inches long by 1 inch wide and about a quarter of an inch thick made by Nabisco.


  • 24 sugar wafers, see note
  • 18 Andes wrapped mints
  • 3 ounces Bakers semi-sweet chocolate squares
  • 1 tablespoon vegetable shortening
  • ¼ teaspoon peppermint extract (not mint extract)
  • Christmas-color nonpareils (or sprinkles)


  1. Preheat oven to 350 degrees F.
  2. Lay out 12 wafers.
  3. Place one and a half Andes mints on each one. This should almost cover the surface.
  4. Place them on a cookie sheet and place in the oven for about 60-90 seconds. (just enough to soften the Andes mints.
  5. Very gently, place another wafer over the chocolate but do not press down.
  6. Leave these untouched on your counter until the chocolate hardens, about 20-30 minutes.
  7. While the wafers are setting up, place a small sauce pan of water on to boil.
  8. Remove from the heat and cover with a bowl wider than the sauce pan top. Add the Baker’s chocolate, shortening and extract and stir with a small spoon until melted.
  9. Once the wafers can be handled, dip top and sides in the chocolate and place on a rack.
  10. After all 12 are covered with chocolate, immediately sprinkle with the jimmies.
  11. Once the chocolate is almost set, remove from the rack to a parchment lined pan to set further, otherwise the wafers will stick to the rack.
  12. Store in a cool location before serving.