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 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 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 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 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

Julie

Mar 29, 2020

I tried twice to make the recipe as stated, but the cookies that you make before you make the filling and the glaze burned (the second time half burned, even on a lower temperature) and crumbled. The ones that didn't crumble didn't have much taste and were a bit sandy or dry in texture. Even the batter before baking was more crumbly than creamy. Not sure how to fix.
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