Dark Chocolate Mint Sandwich Cookies

Name: Dark Chocolate Mint Sandwich Cookies
Prep time: 1 h
Total time: 3 h 10 min
Yield: 36 sandwich cookies
Ingredients: Cookie; 1 3/4 cups all-purpose flour; 1/2 cup dark or regular unsweetened cocoa; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1 1/4 cups powdered sugar; 3/4 cup Land O Lakes® Butter softened; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; Filling; 1/2 cup Land O Lakes® Butter softened; 3 tablespoons shortening; 2 1/4 cups powdered sugar; 1/2 teaspoon peppermint extract

A homemade version of an all-time cookie classic, these cookies can be made year round by swapping the peppermint for vanilla extract.

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1 hr

Prep Time

03 hrs 10 min

Total Time

36 sandwich

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Ingredients

1 ³/₄ cups all-purpose flour

¹/₂ cup dark or regular unsweetened cocoa

1 ¹/₄ teaspoons baking powder

¹/₄ teaspoon salt

1 ¹/₄ cups powdered sugar

³/₄ cup Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

Filling

¹/₂ cup Land O Lakes® Butter, softened

3 tablespoons shortening

2 ¹/₄ cups powdered sugar

¹/₂ teaspoon peppermint extract

How to make

STEP 1

Combine flour, cocoa, baking powder and salt in bowl; mix well. Set aside.
STEP 2

Combine 1 1/4 cups powdered sugar and 3/4 cup butter in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Gradually add flour mixture; beat at low speed until well mixed.
STEP 3

Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.
STEP 4

Heat oven to 375°F.
STEP 5

Roll out 1 dough half on cocoa powder-dusted surface to 1/8-inch thickness. (Keep remaining dough half in refrigerator.) Cut with 2-inch round cookie cutter. Place, 1 inch apart, onto parchment-lined cookie sheets. Bake 8-10 minutes or until set. Remove to cooling rack to cool completely. Repeat with remaining dough half.
STEP 6

Beat 1/2 cup butter and shortening in bowl until creamy. Add powdered sugar and peppermint extract. Beat at low speed until well mixed.
STEP 7

Spread 2 teaspoons filling onto bottom side of one cookie; top with another cookie, bottom-side down. Store covered.

140 Calories

8 Fat (g)

20 Cholesterol (mg)

90 Sodium (mg)

17 Carbohydrates (g)

1 Dietary Fiber

1 Protein (g)

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