Mint Chocolate Sandwich Cookies
It’s here, it’s here! Does it feel like Christmas morning, or is it just me? It’s MONTH OF CHOCOLATE ! That time of the year when you get mouth-watering, ooey gooey, chocolate filled// topped// smothered// drizzled// speckled// dipped recipes ALL. MONTH. LONG. Can you even stand it?
Okay, so #monthofchocolate is not exactly a thing YET, but you better believe that I’m going to do everything I can to make it one. You see, I belong to the small minority of people (outside of the folks at Hallmark) that gets really revved up about Valentine’s Day and all the lovey dovey, heart shaped candy and tacky stuffed animals that come with it. So I decided to dedicate this month to the ingredient that everyone loves most throughout February and serve up all chocolate dessert, all the time. If you happen to belong to the rare breed of human that doesn’t like chocolate (I’m looking at you, Mimi), my apologies. I’m sorry for the onslaught of chocolate recipes and also just sorry for you in life. How do you live without chocolate!?! Maybe I’ll change your mind this month.
What better way to kick off this month-long Augustus Gloop-ish parade of recipes than mint chocolate sandwich cookies. These sandwiches are the golden ticket- two thin and chewy chocolate cookies stacked together and filled with a fudgy mint chocolate ganache. Sounds like a dream right? My friend Rebecca started serving up cookies galore a few months back, which included a chocolate sandwich cookie filled with peppermint buttercream, and I knew I had to make something that delicious happen in my kitchen. These mint chocolate sandwich cookies are the product of that dream, and let me assure you that no one in my house was disappointed about it.
The cookies themselves are made using a blend of melted semisweet chocolate and cocoa powder. After briefly chilling in the fridge, the fudgy cookie dough bakes in the oven to form perfectly round and crackle-topped chocolate cookies. After cooling, these little beauties get slathered in a mint chocolate ganache and nuzzled up together to form the most perfect little cookie stack, maybe ever. I use a cookie scoop to keep my cookies uniform in shape and size, but beauty isn’t everything here. If you’d prefer, you can make an extra helping of ganache and simply frost the top of each cookie for an equal cookie to ganache ratio. Sounds like a win to me.
Once prepared, these mint chocolate sandwich cookies wind up being small, thin cookie stacks, just slightly wider than a certain commercially produced chocolate sandwich cookie that everyone in America already knows and loves (cough, Oreo, cough). These mint chocolate sandwich cookies are soft, two bite, fudge cookie dreams that beg for a glass of milk, cup of coffee, and a friend to share them with. I hope you’ll give them a try and stay tuned for all of the chocolate madness that is sure to ensue this month. I have a dazzling few weeks planned for us and I can’t wait to hear how you all feel about it. Later this week, I’ll be sharing the treats you will want to make for your Valentine, BFF, or whoever you’re celebrating on Cupid’s day, so check back on Friday for that. Cheers to you and have a great week!
- 12 tablespoons (1-1/2 sticks) unsalted butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2-1/2 cup flour
- 1/2 teaspoon powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 10 ounces of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
- 1/2 cup (4 ounces) heavy whipping cream
- In a saucepan over low heat, melt the butter, brown sugar, sugar, and water. Stir occasionally until melted and then add in the chocolate chips. Continue to stir until melted. Once melted, pour the mixture into a large mixing bowl and allow to cool to just lukewarm temp.
- Once cooled, add the egg and stir until thoroughly mixed. Then add the flour, powder, soda, salt, and starch and mix just until combined.
- Place the dough in the refrigerator to set up for about 30 minutes to 1 hour. The dough should be cold and able to roll into balls.
- When ready to bake, preheat the oven to 350 degrees. Scoop out 2 teaspoon sized balls (I use my small cookie scoop), and roll them slightly in your hands to make smooth, rounded balls. Arrange 2 inches apart on a parchment paper lined cookie sheet and bake in the oven for 8-9 minutes or until the edges are set. The cookies should be thin and flat once cooled. Allow to cool completely.
- Place the mints in a small, microwave safe bowl and pour the cream in a microwave safe measuring cup or bowl. Microwave the cream for about 30 seconds or until the cream started to steam and bubble. Remove the cream from the microwave and pour directly over the chocolate, stirring just slightly to make sure as much of the chocolate is covered as possible. Cover the bowl tightly with plastic wrap and allow to sit for about 5 minutes. Stir the chocolate mixture with a whisk until a smooth ganache forms and all of the chocolate is melted. If your chocolate does not melt completely, place in the microwave for 10 second intervals, stirring until the ganache comes together. Allow the ganache to sit out at room temperate until it hardens slightly to become a thick, frosting consistency chocolate cream.
- Once ready to prepare the cookies, scoop approximately 1-1/2 teaspoon sized dollops of the ganache on the bottoms of half of the cookies. Press another cookie on top of each ganache topped cookie and allow to set up or enjoy immediately. You'll likely have extra filling, but you can certainly use that for drizzling on top of the cookies. The ganache can be stored in the fridge and reheated for use for up to one week.
- If your dough is too hard upon removing from the fridge, your cookies may not be as thin and flat when you finish baking them. Allow the dough to sit out at room temp for a few minutes if the dough is ice cold.
- A cookie scoop is not necessary, but will keep your cookies the same shape and size which is ideal for building a cookie sandwich.