Molly’s Kitchen: Chocolate Mint Sandwiches
I’ve never been a huge mint chocolate fan, but last week, while sitting in bed eating a candy bar and drinking my peppermint tea, the inspiration for these cookies was born. They make a unique holiday treat; a spruced-up, homemade Thin Mint.
Click through for the recipe, tips, and more photos.
Warning: these cookies are high maintenance. Multiple steps mean you’ll be in the kitchen for multiple hours. They’re also super rich. I’d change a couple things next go around; If you try these yourself here are a few tips:
- The longer you can refrigerate the dough, the better. A couple hours or overnite is great!
- Don’t cut the cookies too thin. They’ll just break when you try to get them off the cookie sheet.
- Don’t over bake!
- To cut back on the richness, try just a straight mint filling vs. the chocolate mint ganache. Here’s a recipe I found, although I haven’t tried it personally.
- Regardless, definitely get some green or red food coloring to die the filling. It spruces the look of the cookie up quite a bit instead of solid brown.
- Cookies are best at room temperature; don’t leave in the fridge for too long.
- I added the crushed candy cane on top for a decorative touch. Love the way that turned out!
Ingredients
For the cookies:
- 1 cup unsweetened Dutch-process cocoa powder (I didn’t use Dutch-process; it’s more expensive but I don’t know if it makes a difference)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- Confectioners’ sugar, for work surface
For the ganache:
- 1/4 cup heavy cream
- 6 ounces semisweet chocolate, very finely chopped
- 1 teaspoon pure peppermint extract
For the glaze:
- 4 ounces semisweet chocolate, very finely chopped
Directions
Dough is going to be thick and fudgy.
1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (but preferably longer, even overnite).
Get resourceful! No need to go out and buy a cookie cutter; some of your jar caps might just be the perfect size.
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners’ sugar. Roll out dough to 1/8 inch thick. (Not too thin or they’ll break.) Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 minutes. Let cool completely on wire racks.
Don’t be skimpy on the ganache. There will be plenty for all of your sandwiches.
3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make sure you thoroughly melt the chocolate glaze, otherwise it’ll be too thick.
4. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets.
For a festive touch, crush two candy canes and sprinkle on top of chocolate glaze while still wet. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days. Serve at room temperature.
Yield: 1.5 dozen
Source: Martha Stewart’s Cookies
