Chocolate-Mint Dream Sandwich Cookies Recipe

5 1 2
Chocolate-Mint Dream Sandwich Cookies Recipe
Chocolate-Mint Dream Sandwich Cookies Recipe photo by Taste of Home
Publisher Photo

Chocolate-Mint Dream Sandwich Cookies Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • FILLING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 5 to 6 teaspoons 2% milk
  • 3/4 teaspoon peppermint extract
  • CHOCOLATE GLAZE:
  • 1-1/2 cups (9 ounces) dark chocolate chips
  • 2 teaspoons shortening
  • 1/8 teaspoon peppermint extract
  • Crushed candy canes

Directions

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 or in a corner of a food-safe plastic 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. Yield: about 1-1/2 dozen.
Originally published as Chocolate-Mint Dream Sandwich Cookies in Taste of Home December 2016

Nutritional Facts

1 sandwich cookie: 306 calories, 19g fat (12g saturated fat), 23mg cholesterol, 77mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 3g protein.

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • FILLING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 5 to 6 teaspoons 2% milk
  • 3/4 teaspoon peppermint extract
  • CHOCOLATE GLAZE:
  • 1-1/2 cups (9 ounces) dark chocolate chips
  • 2 teaspoons shortening
  • 1/8 teaspoon peppermint extract
  • Crushed candy canes
  1. 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.
  2. 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.
  3. Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies.
  4. 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. Yield: about 1-1/2 dozen.
Originally published as Chocolate-Mint Dream Sandwich Cookies in Taste of Home December 2016

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delowenstein User ID: 3766053 259107
Reviewed Jan. 2, 2017

"I don't use actual unsweetened chocolate, so I used 6 Tbsp. unsweetened cocoa and 8 tsp. of vegetable oil as a substitute. I used 4 Tbsp. butter & up to 8 tsp. milk-just enough to make a spreadable consistency for the filling. I'd used 10-1/2-oz. bittersweet chocolate chips and 2 Tbsp. shortening for the glaze 1/4 tsp. peppermint extract for glaze. I'd had crushed peppermint bits which I used in place of the candy canes! I found the cookies to be very good. I'd taken them to a luncheon on 12/28/16 and one of the fellow residents claimed that she did not care for these cookies. No one else objected-I'm learning that people have definite tastes!

delowenstein"

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