Minty Cocoa Fudge Sandwich Cookies
- In a medium bowl combine flour, cocoa powder, and baking powder; set aside.
- 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.
- 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.
- 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.
- 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
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.
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 ,
- 14 g fat
- (8 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 32 mg chol. ,
- 102 mg sodium ,
- 32 g carb. ,
- 1 g fiber ,
- 20 g sugar ,
- 3 g pro.