Chocolate-Mint Dream Sandwich Cookies

Name: Chocolate-Mint Dream Sandwich Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 1-1/2 dozen.
Cuisine: Irish Desserts, Irish Recipes
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

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

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; 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

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

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delowenstein

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