Mint Chocolate Sandwich Cookies
Cute Layers of Chocolate and Peppermint for your Holiday Platter
These soft chocolate cookies, sandwiched around a rich mint chocolate filling, are a sure crowd pleaser at Christmas time. Traditional flavors in bite-size!
With candy cane pieces or without, these cute little cookies are a fun Christmas treat. The dough in this recipe works best for a very small cookie, but you will be surprised at how quickly they come together. Make the dough ahead and then, when you're ready, just bake them and put them together.
Mint Chocolate Sandwich Cookies
- 1 chocolate cake mix
- 2 eggs
- 2 T water
- 1/2 c melted semisweet chocolate chips
- Filling (recipe follows)
Directions:
- Mix all ingredients on slow speed in a mixer. The cake mix is the secret ingredient that makes your chocolate cookies soft and rich.
- Chill dough for 4 hours. You may be able to work with it sooner, but at room temperature, this dough is VERY sticky.
- Dust your countertop and the cookie dough with flour. Roll dough to 1/8" inch. You may roll it thinner if you prefer daintier cookies. As long as you can get them off of the counter, you cannot roll the dough too thin.
- Cut cookies in shapes no larger than 2" in diameter. One inch chocolate mint cookies are very sweet.
- Bake at 375 degrees for 3-4 minutes, until set.
- Cool completely
- Fill with 1/2-1 teaspoon of filling, (depending on your cookie size). A pastry bag works well to 'squirt' a small amount of chocolate onto half of the cookies. Make sure to put the bottom sides towards the inside of the cookie for a pretty finished product.
Filling
- 2 cups semisweet chocolate chips
- 1 tsp peppermint extract
- 1/2 c crushed candy canes (optional)
Directions:
- Melt chocolate for the cookie filling slowly. On the stovetop, stir frequently and remove from heat before all pieces are completely melted. In the microwave, cook for 1 minute on HIGH, and then for 30 seconds at a time. Stir after each step. Stop microwaving before all chocolate pieces are completely melted. When most of the chocolate is melted and while it is still hot, stir until the mixture is smooth. (Note: By avoiding overheating, you will ensure that your chocolate will re-harden and cookies will not slide apart after they are cool).
- Stir in peppermint extract. Ask someone else to taste the chocolate for mintiness. Since you will be surrounded by the peppermint fumes, you won't be able to taste the flavoring in the chocolate. Inaccurate sensory perception could lead you to add more than the ideal amount of mint flavor to the cookies.
- Allow chocolate to cool for a few minutes, then stir in the crushed candy canes, if desired, to make candy cane cookies. The crushed candy canes add a little bit of color, a little bit of flavor and a big load of crunchy texture to these chocolate sandwich cookies.
Because of their small size and intense flavor, the mint chocolate cookies are very popular. Anyone can justify such a small bite, or maybe even several small bites. This recipe will make close to 100 1 inch cookies, and you can plan on ten per person, typically.
The copyright of the article Mint Chocolate Sandwich Cookies in Pies/Cookies/Squares is owned by Mary Hudlemeyer. Permission to republish Mint Chocolate Sandwich Cookies must be granted by the author in writing.
