Mint Sandwich Sugar Cookies Recipe

5 1 1
Mint Sandwich Sugar Cookies Recipe
Mint Sandwich Sugar Cookies Recipe photo by Taste of Home
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Mint Sandwich Sugar Cookies Recipe

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5 1 1
Publisher Photo
Chocolate-covered mint candies are the "filling" in these doctored-up sugar cookies from our Test Kitchen. You can use colored sugar to suit the season.
MAKES:
40 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min. + cooling

Ingredients

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon peppermint extract
  • Coarse sugar
  • 40 chocolate-covered thin mints

Directions

In a large bowl, beat the cookie dough, flour and extract until blended. Roll into 1/2-in. balls.
Place 2 in. apart on greased baking sheets. Coat the bottom of a glass with cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to 1/4-in. thickness, dipping in additional sugar as needed.
Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from baking sheet. Immediately turn cookie over and place a mint on the bottom of the cookie; top with another cookie, pressing lightly. Repeat with remaining cookies and mints. Cool on wire racks. Yield: 40 cookies.
Editor’s Note: This recipe was tested with Necco chocolate-covered thin mints.
Originally published as Mint Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p75

Nutritional Facts

1 filled pita half: 87 calories, 3g fat (1g saturated fat), 4mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon peppermint extract
  • Coarse sugar
  • 40 chocolate-covered thin mints
  1. In a large bowl, beat the cookie dough, flour and extract until blended. Roll into 1/2-in. balls.
  2. Place 2 in. apart on greased baking sheets. Coat the bottom of a glass with cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to 1/4-in. thickness, dipping in additional sugar as needed.
  3. Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from baking sheet. Immediately turn cookie over and place a mint on the bottom of the cookie; top with another cookie, pressing lightly. Repeat with remaining cookies and mints. Cool on wire racks. Yield: 40 cookies.
Editor’s Note: This recipe was tested with Necco chocolate-covered thin mints.
Originally published as Mint Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p75

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cookiebaker92 User ID: 7637138 219132
Reviewed Jan. 29, 2015

"Loved these. Took the entire batch to a meeting with 14 apparently ravenous people because they ate them all!. They were like little pigs. Couldn't leave them alone LOL."

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