CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MINT SANDWICH COOKIES
In this recipe, I used Dutch-process cocoa powder for its dark color and smooth finish. To me, natural cocoa powder has a somewhat fruity chocolate flavor. Generally speaking, the two are not interchangeable. If you're in a pinch, and the recipe calls for less than 3/4 cup, you can substitute natural cocoa powder for Dutched, but not the other way around.
Provided by Samantha Seneviratne
Categories dessert
Time 1h55m
Yield about 1 1/2 dozen sandwiches
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
- Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
- Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
- For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
- When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.
CHOCOLATE MINT SANDWICH COOKIES
Make and share this Chocolate Mint Sandwich Cookies recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 18m
Yield 48 sandwich cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Cookies: Combine brown sugar, butter and water in large, heavy-duty saucepan.
- Cook over med heat, stirring occasionally, until butter is melted.
- Add chocolate bits; cook, stirring for 1 to 2 minutes or until smooth.
- Remove from heat and cool.
- Add eggs one at a time, beating well after each addition.
- Stir in flour, baking soda and salt.
- Drop by rounded teaspoon onto ungreased baking sheets.
- Bake for 6 to 8 minutes or until edges are set.
- Cool on baking sheets for 1 minute;.
- Remove unto wire racks& cool.
- Filling: Beat confectioners sugar, 1/3 cup butter and mint extract in large mixer bowl.
- Add milk until smooth and of desired spreading consistency.
- Spread about 2 teaspoons filling onto flat side of 1 cookie; top with second cookie, flat side down.
- Squeeze together gently.
Nutrition Facts : Calories 125, Fat 4.5, SaturatedFat 2.8, Cholesterol 18.9, Sodium 123.3, Carbohydrate 20.4, Fiber 0.2, Sugar 14.2, Protein 1.1
CHOCOLATE MINT SANDWICH COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
- Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
- Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
- Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
- Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
- Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.
CHOCOLATE MINT SANDWICHES
This is a rich, densely-chocolatey cookie with a hint of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
- Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
- Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.
MINT-CHOCOLATE SANDWICH COOKIES
Chocolate and mint are a classic pairing, but try swapping pure almond extract for the peppermint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 27
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
- Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
- Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.
Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 1 g, Protein 3 g
CHOCOLATE-MINT SANDWICH COOKIES
Bake these Chocolate-Mint Sandwich Cookies to please the whole family! This recipe for Chocolate-Mint Sandwich Cookies is delicious and easy to follow.
Provided by My Food and Family
Categories Dairy
Time 1h8m
Yield 24 servings, 1 cookie sandwich each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Beat cake mix, eggs and oil until blended; roll into 48 (1-inch) balls.
- Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 8 min. or until centers are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Beat cream cheese, extract and food coloring in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe about 1 Tbsp. cream cheese mixture onto bottom side of each of 24 cookies. Cover with remaining cookies, top sides up.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 18 g, Protein 2 g
CHOCOLATE-MINT DREAM SANDWICH COOKIES
For the family cookbook, my cousin submitted a cookie I've tinkered with, and it's a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
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CHOCOLATE-MINT SANDWICH COOKIES RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 2 hrs 30 minsServings 30
- Preheat the oven to 375°. Line 6 baking sheets with parchment paper. In a medium bowl, sift the flour with the cocoa, baking powder and salt. In a large bowl, using a handheld electric mixer, beat 2 sticks of the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg, egg yolk and 1 teaspoon of the vanilla extract and beat until blended. Add the dry ingredients and beat at low speed until moistened and a stiff, crumbly dough forms. Scrape the dough onto a sheet of plastic wrap, pat into a disk, wrap and refrigerate until chilled.
- Divide the dough into quarters. On a lightly floured surface, working with 1 piece at a time and keeping the rest refrigerated, roll out the dough 1/8 inch thick. Using a 2 3/4-inch round cookie cutter, stamp out as many cookies as possible and transfer to the baking sheets. Decorate half of the cookies with peppermint candies or decorate all of the cookies with colored sugar or sprinkles. Repeat with the remaining dough and decorations.
- Bake 1 sheet of the cookies in the upper and 1 sheet in the lower third of the oven for 14 minutes, or until firm; shift the pans from top to bottom and front to back halfway through. Slide the parchment onto wire racks and let the cookies cool completely. Repeat with the remaining cookies.
- In a medium bowl, beat the remaining 4 tablespoons of butter with the cream cheese until smooth. Beat in the confectioners' sugar, mint extract and the remaining 1/2 teaspoon of vanilla extract. If you used the peppermint candies, spread 1 1/2 teaspoons of the filling on the undecorated cookies and top with the peppermint candy-decorated cookies. If you used the colored sugar or sprinkles, spread 1 1/2 teaspoons of the filling on the undecorated side of the cookies; top the filling with the remaining cookies.
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