I am a serious mint addict. These are a new recipe, but one that earned the rights of being inked on a permanent recipe card and added to my list of favorites. And not just for Christmas cookies, although they are perfect for the season with their minty twist.
These came from Taste of Home - one of their holiday magazines dedicated completely to cookies (my kind of reading).
Chocolate Mint Sandwich Cookies
6 tablespoons butter, cubed
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
Mint Filling:
2 1/2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons milk
1/2 teaspoon peppermint extract
3 drops green food coloring
Preheat oven to 350 degrees. In a small saucepan, combined butter, sugar, water, and chocolate chips. Cook and stir constantly over low heat until the chips are completely melted. Cool. Beat in the eggs and vanilla. Gradually stir in the combined flour, baking soda, and salt mixture.
Drop by rounded teaspoonful onto ungreased baking sheet; bake for 10-12 minutes or until firm. Remove and allow to cool on a wire rack.
In a large bowl, combine all ingredients for the mint filling and mix well. Spread on the bottoms of half of the cookies (I used a frosting bag for this), and place the remaining halves on the top of each one.
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