Mint Chocolate Sandwich Cookies
By America's Test KitchenPublished on August 4, 2009
Yield
Makes about 30
Ingredients
Before You Begin
The ganache filling has a good chocolate flavor and will hold its shape once cooled to room temperature.
Instructions
- Prepare the dough for Chocolate Icebox Cookies as directed. Cut the cookies into 1/8-inch-thick rounds and reduce baking time by a minute or two. Cool the cookies completely. (The cookies can be stored in an airtight container for up to 2 days.)
- Place the cream in a small saucepan and bring to a simmer. Turn off the heat and add the chocolate and mint extract. Wait 3 minutes, then whisk until smooth. Let the mixture cool to room temperature, at least 30 minutes.
- Following the illustrations below, fill the cookies with the chocolate mixture. Serve within 2 hours.
Yield
Makes about 30Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Chocolate icebox cookies were our favorites for use in our chocolate sandwich cookies recipe—they have a texture that is tender yet sturdy and a deep, chocolaty flavor. Additionally, because they are sliced from a log of dough, the cookies in a single batch bake up with a uniform shape and size so that the cookies match up and make attractive sandwiches. For the mint chocolate filling for our chocolate sandwich cookies recipe, we liked a simple mixture of cream, chocolate, and mint extract—it had a perfect texture for spooning onto the cookies and was firm enough that it didn’t ooze when a cookie was bitten into.
Before You Begin
The ganache filling has a good chocolate flavor and will hold its shape once cooled to room temperature.
Instructions
- Prepare the dough for Chocolate Icebox Cookies as directed. Cut the cookies into 1/8-inch-thick rounds and reduce baking time by a minute or two. Cool the cookies completely. (The cookies can be stored in an airtight container for up to 2 days.)
- Place the cream in a small saucepan and bring to a simmer. Turn off the heat and add the chocolate and mint extract. Wait 3 minutes, then whisk until smooth. Let the mixture cool to room temperature, at least 30 minutes.
- Following the illustrations below, fill the cookies with the chocolate mixture. Serve within 2 hours.
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