Mint Meltaway Sandwich Cookies

Rating:

(1 vote) 5 1

I created these delicious cookies to enter in a contest at the state fair. Not only did they win a blue ribbon, the judge raved about the creamy filling!

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Wauwatosa, WI

Ingredients

  • Cookie:
  • 3/4 C. butter
  • 1 1/4 C. granulated sugar
  • 1 egg, lightly beaten
  • 1 1/2 C. sifted all-purpose flour
  • 3/4 C. unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • Filling:
  • 6 oz. cream cheese, softened
  • 3 Tbs. butter, softened
  • 1 C. white chocolate chips
  • 1 1/2 tsp. solid vegetable shortening
  • 1/4 tsp. peppermint extract
  • 2-3 drops green food coloring, optional
  • 10 Andes Candies, chopped
  • Glaze:
  • 18 Frango mints, chopped
  • 16 oz. semisweet chocolate, chopped
  • 1/8 tsp. peppermint extract
  • 3 Tbs. shortening

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Directions

For the cookies, in a large mixing bowl with an electric mixer, beat butter until smooth; gradually add sugar, mixing well after each addition. Add egg; mix well. Sift together flour, cocoa, baking powder and salt. Add flour mixture to butter mixture; mix well. Roll out dough on a lightly flour surface to 1/8-in. thickness. Cut with a floured cookie cutter; place on ungreased baking sheets. Bake in a preheated 400-degree oven about 8 minutes, or until done. Cool on wire racks.For filling, in a medium bowl, combine cream cheese and butter and mix to combine. Melt white chocolate with shortening and mix well. Add to the cream cheese mixture and beat until smooth. While mixture is beating, add extract and food coloring, if desired. Stir in mints.To assemble cookies, place a heaping tablespoon of filling in the center of each cookie; spread to the edge and top with another cookie. Repeat with remaining cookies and filling. For glaze, combine mints and chocolate in a microwave-safe bowl. Heat on 50% power, stirring often, until melted. Add extract. Lay a piece of waxed paper on your work surface, and place a wire cooling rack in the center of the paper. Place assembled cookies on a wire rack. Carefully pour chocolate glaze over each cookie, so that each one has a thin coating. Allow to harden. Remelt chocolate, and add more shortening if necessary. If you are running out of glaze, scrape some off the wax paper and reuse it. Carefully dip the uncoated bottom of each cookie into the remaining glaze. Allow to harden. Store in the refrigerator.

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