Chocolate-Mint Cookie Sandwiches
Submitted by laquista
Chocolate mint cookie sandwiches stack slice-and-bake chocolate rounds around a cool mint buttercream, then dip half in semisweet chocolate glaze.
YIELD
1 batchPREP
4 hrsCOOK
15 minREADY
4 hrsThis is the homemade answer to those dark-chocolate mint cookies that disappear the second the box opens. Slice-and-bake chocolate rounds get stamped on top for that classic patterned look, filled with a minty buttercream, and finished with a half-dip in semisweet glaze.
Two cookies are made from one log of dough: the bottom stays plain for the filling to grip, while the top gets imprinted with a cookie stamp before baking so the pattern holds crisp and defined. Chilling the dough into firm logs is what makes the clean quarter-inch slices possible, skip this and you’ll end up with lopsided rounds.
The mint cream is just powdered sugar, butter, mint extract, and a splash of half and half beaten until it holds its shape without being stiff. A thin chocolate glaze thinned with a bit of oil keeps the dip shiny and snappy when it sets.
Pro Tips
- Chill the dough logs until they’re rock-firm. Soft dough drags under the knife and ruins the clean edges.
- Don’t overbake. Pull the cookies when the bottoms just begin to brown, they firm up on the rack and stay crisp without going dry.
- Shake off excess chocolate after dipping. A thin coat sets glossy and snaps cleanly, a thick one smudges and looks messy.
Variations
- Swap mint extract for peppermint or a drop of orange oil for a different flavor profile.
- Tint the buttercream pale green with a single drop of food coloring for a classic mint visual.
- Use white chocolate for the dip and drizzle dark chocolate on top for a reverse-contrast look.
Ingredients
Directions
To prepare cookies: In a medium bowl, combine flour, baking powder and salt; set aside. In mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg, then chocolate, beating well after each addition. Stir in flour mixture ½ cup at a time, blending well after each addition. Divide dough in half. Form each half into a log 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or refrigerate until firm, 1 to 4 hours.
Preheat oven to 350℉ (180℃). Grease baking sheets. Cut chilled dough into ¼ inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp to imprint the tops of half of the rounds.
Bake 8 to 11 minutes, or until cookies just begin to brown on the bottom. Cool on racks. While cookies are baking, prepare the filling. In a small mixing bowl, combine powdered sugar, butter, mint extract and 2½ tablespoon half and half. Beat at low speed until smooth, adding more halfandamp;half if necessary. Mixture should be thick and creamy smooth.
Spread a ⅛ to ¼ inch layer of mint filling over the bottoms of the plain cookie rounds. Top with imprinted rounds to create sandwiches; press down lightly. Refrigerate until filling is firm, about 20 minutes.
To prepare glaze. In a small saucepan, combine chocolate and oil. Warm over low heat, stirring occasionally, until mixture is smooth. Pour chocolate into a small deep bowl or 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature 1 week; freeze for longer storage.
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