Chocolate Mint Sandwich Cookies
These sandwich cookies are a great way to showcase how beautiful chocolate and mint go together. They’re easy to make and look impressive!
Servings: 30 cookies
Ingredients
CHOCOLATE COOKIES:
- 2-1/2 c. all-purpose flour
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 6 T. unsalted butter cubed
- 1-1/2 c. brown sugar packed
- 2 T. water
- 2 c. semisweet chocolate chips
- 2 lg. eggs room temperature
- 1 tsp. vanilla extract
PEPPERMINT FILLING:
- 2-1/2 c. confectioners’ sugar
- 1/4 c. butter softened
- 3 T. whole milk
- 1/2 tsp. peppermint extract
- 1 pinch salt
- 3 drops green food coloring optional
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- CHOCOLATE COOKIES: In a medium bowl, combine the flour, baking soda, and salt; set aside.
- In a small stainless-steel saucepan, combine the butter, brown sugar, water, and chocolate chips. Cook and stir over low heat until chips are melted. Remove from heat to cool. Using a hand mixer, beat in eggs and vanilla. Gradually add the flour mixture to the chocolate mixture beating until combined.
- Drop by rounded teaspoonfuls 2-inches apart onto prepared baking sheets. Bake until firm about 10-12 minutes. Remove to wire racks to cool.
- PEPPERMINT FILLING: In a large bowl, beat confectioners' sugar, butter, milk, peppermint extract, salt, and food coloring until smooth. Pipe or spread on the bottom half of the cookies, top with remaining cookies.
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