Rating: 3.5 stars
3 Ratings
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These Chocolate-Mint Sandwich Cookies will be a hit for kids of all ages. A combination of Marshmallow Fluff, powdered sugar, and peppermint extract creates the creamy filling between these chocolate sandwich cookies. For a festive touch, tint the filling with red and green food coloring.

Recipe by MyRecipes December 2011

Gallery

Credit: Antonis Achilleos; Styling: Susan Vajaranant

Recipe Summary

prep:
35 mins
chill:
2 hrs
bake:
10 mins
total:
2 hrs 45 mins
Yield:
36 sandwich cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cookies: Mix flour, cocoa, baking soda and salt in a bowl. Using an electric mixer on medium speed, beat butter and sugar until light, about 3 minutes. Beat in egg and vanilla until smooth. Stir in flour mixture until just combined.

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  • Divide dough in half. Shape each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap in plastic; chill for at least 2 hours and up to 1 day (or freeze for up to 1 month).

  • Preheat oven to 350ºF. Place racks in upper and lower thirds of oven. Line 2 baking sheets with parchment. Slice dough into 1/4-inch-thick rounds (36 slices per log); place on baking sheets 2 inches apart. Bake until cookies are dry on top, about 10 minutes. Remove to a wire rack; cool. Repeat with remaining dough.

  • Make filling: Using an electric mixer on medium speed, beat butter, confectioners' sugar and salt until combined. Stir in Fluff and peppermint extract. Beat on high until light, about 3 minutes. Divide filling between 2 bowls, add red or green food coloring to each bowl; stir until evenly dyed. Sandwich 2 cookies with a teaspoon of filling. Repeat with remaining cookies and filling.

Nutrition Facts

116 calories; fat 7g; saturated fat 4g; protein 1g; carbohydrates 14g; cholesterol 23mg; sodium 64mg.
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