Creamy mint filling sandwiched between delicious dark chocolate cookies. Add a dip of chocolate on one end and you have the most delicious minty treat ever!!
Sometimes I just crave mint and chocolate. Mint and dark, not-too-sweet, chocolate. I have a favorite chocolate cut-out cookie and for this recipe I changed it around a bit to make it dark and less sweet. I love (love!!) how these turned out. My mom made wonderful mint brownies, and I grabbed the mint filling from those to add as a filling to these.
I think you will love these!!! Here is how I made them (printable recipe):
INGREDIENTS: (makes about 24 cookies, depending on the size of your cookie cutter)
- 2 sticks of butter, softened
- 1 stick of butter, melted
- 1 cup of granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 2 teaspoons of vanilla
- 2 1/2 cups all-purpose flour
- 1/2 cup of dark cocoa powder
- 1/4 teaspoon salt
- 5 cups powdered sugar
- 2 teaspoons mint extract
- green food coloring
- 1/2 bag of Wiltons candy melts in dark chocolate
- 1/4 bag of Wiltons candy melts in green
- Preheat oven to 325 degrees.
- Combine 2 sticks of softened butter, and both sugars in a large mixing bowl, and beat on low until creamed together.
- Add egg and vanilla; beat until smooth and creamy.
- Add cocoa powder and beat until combined.
- Gradually add flour until able to remove beaters and knead by hand. Add flour until a smooth ball of dough is formed.
- Roll out to 1/4 inch thickness and use a cookie cutter to cut into whatever shape you want. I used a rectangle.
- Place cookies on parchment paper covered cookie sheets, and bake for 12-16 minutes until firm.
- Cool completely.
- While cooling, mix 1 stick of melted butter with powdered sugar and mint extract. Add water until mixture is a thick but smooth icing.
- Add green food coloring to desired shade.
- Spread mint icing between two cooled cookies.
- Melt chocolate and green candy melts in two separate bowls in the microwave in 30 second increments, stirring between until smooth.
- Place green melts in a small zip top bag, zip it tightly shut and clip a small corner off.
- Spoon chocolate over 1/2 of a cookie, tap on side of bowl to remove excess chocolate and set on parchment paper.
- Make lines of green on the melted chocolate and use a toothpick to pull through the green chocolate one way and then back the other to make design.
- Allow cookie to harden
My thoughts: These are delicious. I love the dark chocolate cookies so much. They are almost like a not-too-sweet brownie. The mint adds so much and while I really like the look of the dipped end, you could totally skip it and serve the cookies plain. They are a touch less sweet when not half-dipped in chocolate. I hope you get a chance to try these!! Enjoy!!! ~r
Other not-too-sweet desserts here on Easybaked: (click on photo to see recipe)