SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Minty Cocoa Fudge Sandwich Cookies

Yield: about 36 sandwich cookies
Prep 30 mins Chill 1 hr Bake 350°F 7 mins  per batch
Minty Cocoa Fudge Sandwich Cookies
Ingredients
  • 3 1/2  cups  all-purpose flour
  • 2/3  cup  unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
  • 2  teaspoons  baking powder
  • 1 1/3  cups  butter, softened
  • 1 1/2  cups  sugar
  • 1/4  cup  cooking oil
  • 2  eggs
  • 1  tablespoon  vanilla
  •  Sugar
  • 1 14  ounce can  sweetened condensed milk
  • 1 10  ounce package  mint-flavor semisweet chocolate pieces*
  • 2  ounces  unsweetened chocolate, coarsely chopped
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)
  • cal. (kcal) 247,
  • Fat, total (g) 14,
  • chol. (mg) 32,
  • sat. fat (g) 8,
  • carb. (g) 32,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 20,
  • pro. (g) 3,
  • vit. A (IU) 243,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 102,
  • Potassium (mg) 114,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe