These thick, delicious cookies are what you would get if you combined a Thin Mint cookie with an Oreo. They take a bit of effort, but are well worth it.
In a large bowl, mix together powdered sugar, butter, brown sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 4 minutes.
2 eggs
Add eggs to bowl and beat until combined.
reserved flour-cocoa mixture
Add half of reserved flour-cocoa mixture and beat until just combined. Scrap down sides of bowl with a spatula and repeat with remaining half.
Divide dough in half and roll in flat discs. Wrap with plastic wrap or parchment paper and chill in the fridge until cool and dough has stiffened, at least 30 minutes.
Remove dough from fridge. Preheat oven to 350°F. Line two baking sheets with parchment paper.
Roll dough out until a 1/4-inch thick. Cut out cookies with a 2-inch round cutter. Place on prepared baking sheets. There should be 48 cut out cookies. When complete, place baking sheets in fridge to chill again for 15 minutes.
Bake at 350°F until cookies are firm to the touch, about 9 minutes. Remove from oven and let cool for 10 minutes. Transfer cookies to a wire rack to cool completely, about 2 hours.
Mint Cream Filling
½ cup (1 stick) butter, softened
1 teaspoon peppermint extract
In a medium bowl, use an electric hand mixer to cream butter and peppermint extract until fluffy, about 3 minutes.
360g / 3 cups powdered sugar
Add powdered sugar in 1 cup increments, mixing with electric hand mixer until combined. Beat until mixture is light and fluffy.
2 drops green food gel coloring (optional)
If desired, add a few drop of green food gel coloring to give cream filling a light green mint color. Beat well until combined.
Assembly and Coating
Take one of the cooled cookies and place 1 tablespoon of cream filling on it. Top with a second cookie and gently push together until filling comes to edges of cookies. Reserve assembled cookie on a baking sheet and repeat with remaining cookies. There should be 24 sandwich cookies.
343g / 2 cups semi-sweet chocolate chips
½ cup (1 stick) butter
In a double boiler with simmering water, combine chocolate chips and butter. Stir until completely melted and smooth. Remove mixture from heat.
Set a wire rack over parchment paper (and perhaps over your baking sheets). Using two forks, pick up each cookie and gently drop it into the melted chocolate mixture. Using forks, turn cookie over twice to completely coat in chocolate. Pick up with fork and let excess chocolate drip off. Place on wire rack. Repeat with remaining cookies.
Let cookies rest until chocolate coating has hardened, about 6 hours. You can help speed up the process by placing cookies (still on wire rack) in the fridge to chill.
Store in an airtight container. Cookies will keep for up to 3 days at room temperature or a week in the fridge.
From MakeBetterFood.com. . (makebetterfood.com/recipes/thick-mint-cookies/). Adapted from Day, Cheryl. Back in the Day Cafe Cookbook. (Workman Publishing, New York). p. 175-176.
In a large bowl, whisk together flour, cocoa powder, and salt. Set aside.
In a large bowl, mix together powdered sugar, butter, brown sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 4 minutes.
Add eggs to bowl and beat until combined.
Add half of reserved flour-cocoa mixture and beat until just combined. Scrap down sides of bowl with a spatula and repeat with remaining half.
Divide dough in half and roll in flat discs. Wrap with plastic wrap or parchment paper and chill in the fridge until cool and dough has stiffened, at least 30 minutes.
Remove dough from fridge. Preheat oven to 350°F. Line two baking sheets with parchment paper.
Roll dough out until a 1/4-inch thick. Cut out cookies with a 2-inch round cutter. Place on prepared baking sheets. There should be 48 cut out cookies. When complete, place baking sheets in fridge to chill again for 15 minutes.
Bake at 350°F until cookies are firm to the touch, about 9 minutes. Remove from oven and let cool for 10 minutes. Transfer cookies to a wire rack to cool completely, about 2 hours.
In a medium bowl, use an electric hand mixer to cream butter and peppermint extract until fluffy, about 3 minutes.
Add powdered sugar in 1 cup increments, mixing with electric hand mixer until combined. Beat until mixture is light and fluffy.
If desired, add a few drop of green food gel coloring to give cream filling a light green mint color. Beat well until combined.
Take one of the cooled cookies and place 1 tablespoon of cream filling on it. Top with a second cookie and gently push together until filling comes to edges of cookies. Reserve assembled cookie on a baking sheet and repeat with remaining cookies. There should be 24 sandwich cookies.
In a double boiler with simmering water, combine chocolate chips and butter. Stir until completely melted and smooth. Remove mixture from heat.
Set a wire rack over parchment paper (and perhaps over your baking sheets). Using two forks, pick up each cookie and gently drop it into the melted chocolate mixture. Using forks, turn cookie over twice to completely coat in chocolate. Pick up with fork and let excess chocolate drip off. Place on wire rack. Repeat with remaining cookies.
Let cookies rest until chocolate coating has hardened, about 6 hours. You can help speed up the process by placing cookies (still on wire rack) in the fridge to chill.
Store in an airtight container. Cookies will keep for up to 3 days at room temperature or a week in the fridge.
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