The mint chocolate sandwich cookies are thin and chewy chocolate fudge cookies stacked with layers of thick and creamy mint chocolate ganache.
Total Time:1 hour 15 minutes
For the cookies
3/4 cup (170 gm) unsalted butter
1 cup (220 gm) brown sugar
1/2 cup (100 gm) sugar
2 tablespoons water
2 cups (340 gm) semisweet chocolate chips
2 large eggs
2–1/2 cups (325 gm) flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon corn starch
For the filling
10 ounces (280 gm) of chocolate mints (Like Andes) or mint baking chips, unwrapped and broken in half
1/2 cup (120 mL) heavy whipping cream
To prepare the cookies
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.
To prepare the filling
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.