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Minty Cocoa Fudge Sandwich Cookies

Complete your cookie tray with this delicious recipe that offers a creamy mint chocolate frosting sandwiched between rich chocolate cookies.

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  • Yields: about 36 sandwich cookies
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 7 mins 350°F per batch

Minty Cocoa Fudge Sandwich Cookies

Directions

  1. In a medium bowl combine flour, cocoa powder, and baking powder; set aside.
  2. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until combined. Beat in eggs and vanilla until combined. Beat in flour mixture. Cover and chill about 1 hour or until dough is easy to handle.
  3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten cookies with the bottom of a glass dipped in additional sugar. Bake for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.
  4. For filling, in a small saucepan combine sweetened condensed milk, chocolate pieces, and chopped chocolate. Cook and stir over medium heat until chocolate melts; cool.
  5. Spread filling on bottoms of half of the cookies, using 1 rounded teaspoon per cookie. Top with remaining cookies, bottom sides down, pressing lightly together.

From the Test Kitchen

*Tip:

If you can't find mint-flavor semisweet chocolate pieces, use 1-1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

To Store:

Place sandwich cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Minty Cocoa Fudge Sandwich Cookies)

  • Per serving:
  • 247 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 32 mg chol.,
  • 102 mg sodium,
  • 32 g carb.,
  • 1 g fiber,
  • 20 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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