Better than Girl Scout Cookies

P and I were going to go to a friends house and I wanted to bring something sweet. I had already done another take on a girl scout cookie so why not do another. I am not a fan of chocolate and mint myself, so P was my taste tester. I know its a travesty, but its true the flavors are just too strong of flavor profiles for me when they are together. But these came out really really well. They only made about 18 sandwiches though and there was a lot of filling left over. So I would probably double the cookie recipe part next time. They went over pretty well at the party and I would make them again but in this weather I think they are best stored in the fridge.

Chocolate Mint Cookies
Cookies -
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons of AP Flour
1/2 cup of unsalted butter - room temperature
1/2 cup of sugar
1 egg
Filling -
1/4 cup of heavy cream
6 oz semi sweet chocolate - finely chopped
3/4 teaspoon peppermint extract
Glaze -
6 oz semi sweet chocolate - finely chopped

Whisk the cocoa powder and flour together and set aside. Cream together the butter and sugar until pale and fluffy. Add in the egg and mix until combined. Reduce the speed to low and slowly add in the flour mixture until it is just combined. Divide the dough in half and shape into 2 disks, wrap in plastic. Refrigerate until firm at least 1 hour. Preheat oven to 350. Lightly dust a work surface with powdered sugar and roll out the dough to 1/8 of an inch thick. Using a 2 inch cookie cutter cut out rounds and place on a parchment lined baking sheet 1/2 an inch apart. Repeat with the leftover dough. Bake until the cookies are firm, 10-12 minutes. Cool completely on wire racks.
To make the filling -
In a small saucepan over medium heat bring the cream to boil and add in the chocolate and turn off the heat. Stir until the chocolate is smooth and then add in the extract and stir. Let it cool until slightly thickened, 10-15 minutes.
To make the glaze -
Over a double boiler melt the chocolate and then let it cool slightly.

Assembly -
Take a cookie and place 1 teaspoon of filling on it and place another cookie on top of it and press down to spread out slightly. Repeat with the remaining cookies and then place the sandwiches in the fridge until firm about 10 minutes. After they are firm dip them in the warm glaze and place on wire racks let the excess drip off. Then transfer to the fridge so that the glaze can firm up.

Adapted from Martha Stewart's Chocolate Mint Sandwiches.

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