chocolate-mint sandwich cookies
I know I’ve shared my love of chocolate mint desserts with you previously. For whatever reason, it’s my go-to flavor combination, and one I never tire of. Childhood nostalgia, perhaps? During family trips to the ice cream store, chocolate mint ice cream always found its way onto my sugar cone, and sometimes you simply don’t grow out of habits.
These chocolate-mint sandwich cookies take care of my chocolate-mint fix in the best way: the chocolate stars are tender and rich with cocoa while the creamy mint filling is just right. With St. Patrick’s day on the horizon, these cookies would make a festive dessert, especially if you use a clover cookie cutter.
Chocolate-Mint Sandwich Cookies
Brownie Roll-Out Cookies
Adapted from Smitten Kitchen
1 1/2 cups flour, plus more for dusting
1/3 cup unsweetened cocoa
1/4 tsp salt
1/4 tsp baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup plus 2 Tbsp sugar
1 large egg
1 tsp vanilla extract
2 Tbsp unsalted butter, at room temperature
1/4 cup Mascarpone, at room temperature
1/8 tsp peppermint extract
pinch of salt
1 cup powdered sugar, sifted
1/2 Tbsp low-fat milk
For the cookies, whisk together flour, cocoa, salt, and baking powder in a medium bowl. Beat butter in a large mixer bowl at medium speed until creamy; add sugar. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture and beat just until incorporated. Wrap dough with plastic and chill in the refrigerator for at least one hour.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Divide the dough into 2 sections; working with one section at a time, roll dough out to 1/8-inch thickness on a lightly floured board. Use a 2-inch star cutter to cut into stars. Repeat with remaining dough, re-rolling scraps as needed, until you have 48 stars (brush off excess flour, though it disappears once baked). Bake for 9 to 10 minutes, until cookies are slightly puffed and edges are firm. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.
For the filling, beat butter and Mascarpone in a large mixer bowl on medium speed for 1 minute. Add peppermint extract and salt; beat another 30 seconds. Reduce speed to low and gradually add powdered sugar until incorporated. Add milk and beat on medium speed for about 30 seconds, until filling is creamy and smooth (if filling appears too soft, chill in the refrigerator for 20 to 30 minutes).
Spoon filling into a small plastic bag and cut a narrow opening from one corner. Pipe filling onto center and each star point of half the cookies, then sandwich with remaining cookies, pressing gently. Chill filled cookies in the refrigerator for at least an hour before serving. Store leftover sandwich cookies in an airtight container in the refrigerator up to 2 days.
Yield – 24 cookie sandwiches (serving size: 1)
Calories – 134
Carbs – 18