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.
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.
MINT SANDWICH COOKIES
Canned frosting, peppermint extract and chocolate candy coating quickly turn crackers into these wonderful little no-bake cookies. My children and I like to assemble them for parties and holidays. I hope you and your family enjoy them as much as we do. -Melissa Thompson, Anderson, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the frosting, extract and, if desired, food coloring. Spread filling over half of the crackers; top with remaining crackers. , In a microwave, melt chocolate; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.
Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
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.
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
CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES
These are big, chewy, fudgy cookies with just enough mint to cut their richness. They will puff in the oven and settle as they cool.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 sandwich cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
- Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
- Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
- Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
- Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.
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 SANDWICH COOKIES
Steps:
- For the cookies: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, salt and baking soda. In a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until light and fluffy. Mix in the vanilla extract. With the mixer running on low speed, add the flour mixture and beat until just combined; it will still be a bit crumbly. Pour the mixture onto a work surface and give it a few kneads to bring it all together. Divide in half, shape into flat discs, wrap in plastic wrap and place in the refrigerator for an hour (or up to two days).
- Dust your surface and the top of the dough with plenty of cocoa powder. Roll out the dough to 1/2 inch thickness and cut out 2 1/2-inch rounds. Transfer them to the baking sheets, 1 inch apart (using a small offset spatula helps with this step). Re-roll the scraps and cut out more rounds.
- Bake the cookies until the tops are no longer shiny, about 20 minutes. Cool on the pan for 5 minutes, then remove to a wire rack to cool completely.
- For the filling: With a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar and salt until combined. Fill a piping bag with the filling. Place half of the cookies on a plate or work surface. Pipe a blob of filling onto the tops of each of these cookies and then place another cookie on top, pressing slightly. Refrigerate for a few minutes to allow the filling to firm up. Enjoy! Store in an airtight container in the refrigerator for up to a week.
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.
PEPPERMINT CHOCOLATE SANDWICH COOKIES
Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts :
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CHOCOLATE MINT SANDWICH COOKIES - FORK IN THE KITCHEN
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4.9/5 (8)Total Time 30 minsCategory DessertCalories 270 per serving
- Melt together the butter and unsweetened chocolate, either in a double boiler or in the microwave. If using the microwave, microwave in 20-second intervals, stirring in between each one. Set aside to cool slightly.
- Using a hand or stand mixer, beat together the eggs and sugar until combined. Drizzle in the chocolate mixture while continuing to mix. Gradually add in the dry ingredients and mix just until combined. Cover and chill the dough for at least 3-4 hours, preferrably overnight.
- Preheat oven to 300°F. Remove dough from fridge and shape into 1 tablespoon-sized balls (15-16 grams each). Roll balls into a bowl of powdered sugar until completely coated and place on a parchment-lined baking sheet, approximately 2 inches apart.
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