Mint Chocolate Sandwich Cookies Recipe

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Mint Chocolate Sandwich Cookies Recipe

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These minty sandwich cookies were a tradition in my husband's family. When we married, I found the recipe and have continued to carried to make these for the holidays.—Janet White, New Glarus, Wisconsin
MAKES:
46 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
46 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 2/3 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup mint chocolate chips
  • 1/4 cup light corn syrup
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Additional sugar
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 teaspoon peppermint extract

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. In a microwave-safe bowl, melt mint chips and corn syrup; stir until smooth. Add to creamed mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture and mix well. Refrigerate for at least 2 hours.
Shape teaspoonfuls of dough into balls; roll in additional sugar. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until tops are cracked. Remove to wire racks to cool completely.
In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in extract. Refrigerate for 30 minutes or until spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 46 cookies.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Originally published as Mint Sandwich Cookies in Taste of Home Christmas Annual Annual 2011, p119

Nutritional Facts

1 each: 117 calories, 7g fat (4g saturated fat), 10mg cholesterol, 98mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2/3 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 cup mint chocolate chips
  • 1/4 cup light corn syrup
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • Additional sugar
  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter, cubed
  • 1 teaspoon peppermint extract
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. In a microwave-safe bowl, melt mint chips and corn syrup; stir until smooth. Add to creamed mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture and mix well. Refrigerate for at least 2 hours.
  2. Shape teaspoonfuls of dough into balls; roll in additional sugar. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until tops are cracked. Remove to wire racks to cool completely.
  3. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in extract. Refrigerate for 30 minutes or until spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 46 cookies.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
Originally published as Mint Sandwich Cookies in Taste of Home Christmas Annual Annual 2011, p119

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