Chocolate Mint Sandwich Cookies

Chocolate Mint Sandwich Cookies

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Chocolate and mint are a classic combination for a reason … because they’re delicious together. And when served in cookie form, it’s almost irresistible. Soft and ultra-chocolate cookies filled with a creamy mint filling … yes please!

Make the cookie dough: Sift together flour, baking soda, cocoa powders. Beat butter and sugars until light and fluffy; add in eggs, salt, and vanilla extract. Slowly add the dry ingredients until completely combined, then stir in chocolate chips. Refrigerate at least 1 hour. Heat oven to 350°; portion dough out using a 1 tablespoon scoop; roll into balls, then roll the balls in raw sugar and place on parchment-lined baking sheets. Slightly flatten. Bake 10-12 minutes. Cool on a wire rack. Make the filling, using an electric mixer, whip the butter for 10-15 seconds; add half the icing sugar and whip for 1 minute; add salt and half of cream and whip for 1 minute; add remaining icing sugar and whip for 1 minute; add remaining cream and mint extract and whip for 2-3 minutes until filling is light and fluffy. Assemble by sandwiching the filling between two cookies.

– Change the filling – instead of mint, try chocolate, vanilla, strawberry or orange
– Roll the cookie dough balls in icing sugar or sprinkles instead of raw sugar

For me, chocolate is a yes or no question. While I don’t always want chocolate, when I do, I want there to be no doubt that whatever I’m eating is CHOCOLATE. No “slight” chocolate flavor for me. I want it to be rich and deep and almost over-the-top in chocolatey-ness. That’s why I love these cookies.

A couple of years ago, I discovered the magic that is black cocoa powder. This is the stuff that makes an Oreo an oreo. When used in combination with “regular” cocoa powder, it adds a depth of chocolate to your baked goods that will make everyone raise their eyebrows in amazement. And the best part is, you don’t even need much of it to make a huge difference. However, if you don’t have any, you should still make these cookies, because they’re amazing. But trust me … this little extra ingredient will knock your socks off!

But don’t stop there … continue the chocolate trend by adding a few chocolate chunks (or chips), so you end up with pockets of sweet, smooth chocolate.

These cookies bake up nice and soft, but sturdy enough to sandwich with a delicious cream filling. This recipe uses mint extract to flavor the filling, but it’s so versatile, you could flavor it with almost anything. It would be delicious flavored with vanilla and then have little bits of strawberry stirred in. Or make a mocha filling with a bit of instant coffee and more cocoa powder added to the filling. Or make an adults-only cookie by adding a splash of whiskey or Irish cream or amaretto liqueur to the filling. Really, the possibilities are endless … and delicious!

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