Chocolate Mint Sandwich Cookie
2 Dozen cookies
2 Dozen cookies
  1. Preheat oven to 375° and place racks in center of oven. Line two (or more) baking sheets with parchment paper and set aside.
  2. In the bowl of a stand up mixer, fitted with the paddle attachment, whisk together all dry ingredients. Make sure you get the bottom. On low speed, add the butter in pieces slowly. Then add egg. Mix until dough holds together.
  3. I use a measuring teaspoon, but you can use a small regular teaspoon or a small scoop. Measure a rounded teaspoon and roll into a small ball. Place on prepared baking sheet, 2 inches apart. Using a moistened moistened hand, gently flatten each round into a wafer. Bake for 9-11 minutes. Rotate half way through to insure even baking. Cool completely on racks.
  1. While cookies are cooling in another bowl for the stand up mixer, fitted with the whisk attachment, beat butter and shortening until fluffy. Add the vanilla extract and if using the mint and green food coloring. The filling may seem stiff, this is similar to an Oreo. If you want a lighter filling you can add a tablespoon of cream. Continue to beat another 2-3 minutes until well combined and fluffy.
  2. Place cream filling in a piping bag fitted with a 1/2 inch round tip. If you don’t have a piping bag cut a tip off corner of a baggie and put tip in. Pipe dollops of cream on underside of half of the cookies and top with another of equal size and gently press. Continue until all cookies have been filled and topped.

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