A minty filling sandwiched between rich chocolate cookies—what’s not to love?
—GAYLENE ANDERSON SANDY, UT
PREP: 20 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 4 DOZEN
1 1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tablespoons water
2 cups (12 ounces) semisweet chocolate chips
2 large eggs
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
FILLING
1/3 cup butter, softened
3 cups confectioners’ sugar
3 to 4 tablespoons milk
1/8 teaspoon peppermint extract
Dash salt
1. In a small saucepan, combine the brown sugar, butter and water. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in the chocolate chips until melted and smooth. Transfer to a bowl; cool slightly.
2. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to chocolate mixture and mix well.
3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks; flatten slightly. Cool completely.
4. Combine filling ingredients; spread on the bottoms of half of the cookies; top with the remaining cookies. Store in the refrigerator.
5 STAR TIP
These delightful sandwich cookies are refreshing for summer, but feel free to make them all year long! Add a drop or two of food coloring to the filling for a lovely Valentine’s Day pink, St. Patrick’s Day green, fun Easter yellow or deep red for Christmas.