CHOCOLATE MINT SANDWICHES

Chocolate Mint Sandwiches image

This is a rich, densely-chocolatey cookie with a hint of mint.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

Previous Next

Ingredients

1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface
1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract
6 ounces semisweet chocolate, very finely chopped

Steps:

Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

*** Explore more Chocolate Mint Sandwiches Recipes »

Comment
Leave a comment

Dan Affa

[email protected]

These cookies are a great way to use up leftover chocolate chips.

Muna Jhada

[email protected]

I love how easy these cookies are to make! I can have a batch ready in no time.

Enock Munanyimbo

[email protected]

These cookies are the perfect after-dinner treat! They're light and refreshing, and the mint flavor is just enough to keep them from being too heavy.

Jeffrey Adames

[email protected]

I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.

Percyval Fanteso

[email protected]

These cookies were a bit too sweet for my taste, but my kids loved them.

Ellise Nesbitt

[email protected]

Meh.

Yasmeen Marrar

[email protected]

I'm not a big fan of mint, but these cookies were surprisingly good! The chocolate and mint flavors complemented each other perfectly.

Altab Khan

[email protected]

These cookies were delicious! I made them for my kids' school bake sale and they were a huge success.

Md Tawhidul islam

[email protected]

I've been looking for a good chocolate mint sandwich recipe for a while now, and this one is definitely a keeper! The cookies are perfectly crisp and the mint filling is creamy and refreshing.