14 Ratings
  • 5 Rating Star 9
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1
  • 14 Ratings

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

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Ingredients

Directions

  • In a medium bowl combine flour, cocoa powder, and baking powder; set aside.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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*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

247 calories, 14 g fat (8 g saturated fat, 1 g polyunsaturated fat, 3 g monounsaturated fat), 32 mg cholesterol, 102 mg sodium, 32 g carbohydrates, 1 g fiber, 20 g sugar, 3 g protein.

Reviews

14 Ratings
  • 5 Rating Star 9
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
  • 4 Rating Star 1