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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tbsp flour
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
Confectioners sugar, for work surface
For the mint frosting:
2 cups confectioners sugar
2 tsp mint extract
5 tbsp heavy whipping cream (use milk if you prefer)
For the glaze:
4 oz best-quality semi-sweet chocolate, very finely chopped
2 oz best-quality white chocolate, very finely chopped
Beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. In a separate bowl, whisk together the flour and cocoa. Add slowly to the butter mixture just until combined. Divide in half and make a disk. Wrap with plastic wrap and refrigerate about 1 hour.
On a work surface covered lightly with confectioners sugar, roll out dough to 1/4 inch thickness. Using a 2 inch cookie cutter (I used 1 1/2 inch) cut out dough and place 1/2 inch apart on cookie sheets lined with parchment paper. Bake at 350 for about 10-12 minutes. Let cool completely on wire racks.
Meanwhile, make the frosting. In a mixer, beat the confectioners sugar, extract and cream until light and fluffy. Frost one cookie and place another cookie on top. Repeat with remaining cookies.
In the microwave or double broiler, melt the semi-sweet and white chocolate until smooth. Let cool slightly.
Dip one side of the cookie sandwich into the melted chocolate and place chocolate side up onto the wire rack. Repeat with remaining cookies. Place in refrigerator until chocolate is set.
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CHOCOLATE MINT SANDWICH COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
For the cookies:
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tbsp flour
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
Confectioners sugar, for work surface
For the mint frosting:
2 cups confectioners sugar
2 tsp mint extract
5 tbsp heavy whipping cream (use milk if you prefer)
For the glaze:
4 oz best-quality semi-sweet chocolate, very finely chopped
2 oz best-quality white chocolate, very finely chopped
Beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. In a separate bowl, whisk together the flour and cocoa. Add slowly to the butter mixture just until combined. Divide in half and make a disk. Wrap with plastic wrap and refrigerate about 1 hour.
On a work surface covered lightly with confectioners sugar, roll out dough to 1/4 inch thickness. Using a 2 inch cookie cutter (I used 1 1/2 inch) cut out dough and place 1/2 inch apart on cookie sheets lined with parchment paper. Bake at 350 for about 10-12 minutes. Let cool completely on wire racks.
Meanwhile, make the frosting. In a mixer, beat the confectioners sugar, extract and cream until light and fluffy. Frost one cookie and place another cookie on top. Repeat with remaining cookies.
In the microwave or double broiler, melt the semi-sweet and white chocolate until smooth. Let cool slightly.
Dip one side of the cookie sandwich into the melted chocolate and place chocolate side up onto the wire rack. Repeat with remaining cookies. Place in refrigerator until chocolate is set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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