Tuesday, November 02, 2010

Mint-Chocolate Sandwich Cookies...

As I've mentioned more times than I'd care to admit, one of my favorite pairings with chocolate is peanut butter, but there is definitely a close second - mint, usually in the form of cookies or candy confection... Peppermint Patties anyone? However, I haven't been able to indulge as much over the past couple of years due to reflux issues (don't even get me started about how sad this makes me). I threw caution (and sense!) to the wind for this week's Wednesday Treat Day though, making these Mint-Chocolate Sandwich Cookies for Jeff to bring in to share with his co-workers.

You have a couple options when it comes to getting the vanilla-scented cookie dough onto the baking sheet. I did use vanilla sugar I've had stewing in a mason jar, but regular granulated works fine. Scooping the dough into a pastry bag, fitted with a larger plain tip, will give you the most consistent result, but you don't have do that. A sturdy zip-top bag will work well - just snip about a 3/4" hole in one of the corners and squeeze the dough in that direction. The cookie may be a little uneven, but they still taste the same! I did this myself as all our open-style tips were too small.

With all the manhandling of the dough to get them onto the sheets, before the cookies are baked, the pans are slid into the refrigerator to chill the dough, helping the cookies keep their shape as they bake. Keep the cookies in the oven just long enough to give them a golden ring around the outside, yet keeping the tops light for the best texture. Do be sure to use a delicate hand when transferring the cookies to a wire rack to cool - they are fairly fragile while warm, but firm up nicely as they cool.

To sandwich the cooled, crisp cookies together, on the flat side of half of them, we slathered melted bittersweet chocolate (semisweet would also be appropriate). To bring the mint side in, we coated the other side with a sweet concoction of confectioners' sugar, peppermint extract and just enough water to make for a spreadable consistency. If the thought of mint doesn't float your boat, think about orange, raspberry or even almond extract instead to play off the chocolate.

I do have to say, and Jeff agrees, these treats are pretty darn close to those packaged Mint Milano cookies, with the exception being they are not all perfectly formed soldiers and they tend to be a bit messy to eat (though I have a feeling they will firm up more as they sit overnight - we tested them right as we sandwiched them together). Yes, there may need to be some finger licking to get any of the filling off, but I won't tell - I did it too!


  1. Joe,

    Those looked absolutely divine!

    How would they worked as a dipped cookie (say in chocolate)? Are they strong enough to hold up do you think?


  2. Kristin - Absolutely! They are firm and crisp cookies - not cake-y or soft.

  3. I love both combo but still prefer chocolate and peanut butter. Great cookies Joe.

  4. Yum -- I am thinking they would be adorable drizzled with chocolate on top and sprinkled with crushed peppermint. Thanks for sharing :)

  5. Helene - I know what you mean!

    Stefania - :-)

    Michelle - Good call!

  6. Ahh Joe those look oh so good!! Bookmarked :)