Chocolate Mint Sandwich Cookies

By ezunich

Ingredients

• Peppermint Cream Filling:
• 4 cups flour
• 1 1/2 cups cocoa powder
• 2 tsp espresso powder
• 1/2 tsp salt
• 1 1/2 cups butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup butter, softened
• 2 tsp vanilla
• 2 tsp peppermint extract
• 2 1/2 cups powdered sugar
• 2 tbs milk
• 2 1/2 cups powdered sugar
• Green food coloring

Details

Servings 24

Preparation

Step 1

1. In a large bowl, stir together flour, cocoa powder, espresso powder, and salt. Set aside.

2. In a very large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.

3. Preheat oven to 350°. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2 1/2 inch round cookie cutter, cut out dough. Place 1 inch apart on a parchment-lined cookie sheet. Bake 10-12 minutes or until edges are firm. Transfer to a wire rack and let cool. Fill cookies with Peppermint Cream Filling. Chill or at least 1 hour before serving.

Peppermint Cream Filling:
In a large bowl, beat 1 cup softened butter with an electric mixer on medium to high speed until fluffy. Add vanilla and peppermint extract. Beat in 2 1/2 cups powdered sugar. Beat in milk. Beat in another 2 1/2 cups powdered sugar until smooth. Tint with green fool coloring if desired. If necessary, beat in additional milk to make spreading consistency.