- 2
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/3 cup semisweet chocolate chips, melted
- 1 egg, beaten
- 1/2 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2-1/2 cups powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon mint extract
- 3 to 4 drops red food coloring
- 2 to 3 tablespoons milk or half-and-half
Preparation
Step 1
1. For cookies, beat butter and sugars in large bowl with electric mixer at medium speed until creamy. Add melted chocolate, egg and vanilla; beat until well blended, scraping down bowl occasionally. Combine flour, cocoa and salt in small bowl. Gradually add flour mixture, beating until well blended. Shape dough into 16-inch-long log. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
2. Preheat oven to 400°F. Lightly grease cookie sheets and line with parchment paper. Cut log into 1/3-inch-thick slices. Place slices on prepared cookie sheets. Bake 10 to 12 minutes or until set. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
3. For filling, combine powdered sugar, butter and salt in large bowl; beat until well blended. Add mint extract and food coloring; beat until well blended and evenly tinted. Add enough milk, 1 tablespoon at a time, to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.