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Chocolate Mint Sandwich Cookies

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Course: Dessert
Cuisine: American
Keyword: chocolate cookie, chocolate crinkle cookies, chocolate mint, holiday cookies

Ingredients

  • 1 ½ cups butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 4 cups sifted all-purpose flour
  • 1 ½ cups coco powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp salt
  • ½ cup milk

Frosting:

  • ½ cup butter or margarine
  • 2 cups powdered sugar
  • 3 Tbs milk
  • 10 drops peppermint essential oil or peppermint extract

Instructions

  • In mixing bowl, cream butter or margarine, and sugar in mixing bowl until fluffy (3-5 minutes)
  • Add in eggs and vanilla and beat well.
  • In separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  • Add the flour mixture to creamed mixture, alternating with milk, mixing well. (so a pattern: flour-mix-milk-mix-flour-mix ect.)
  • Shape dough into two 10 x 1 1/2 inch rolls and wrap each roll into wax paper; chill for several hours or overnight. Alternativly, refrisgerate the dough to be rolled out flat and cut out with cookie-cutters
  • Cut chilled rolls into 1/8-inch slices, or roll your dough to 1/8 inch thick and use biscuit cutters to cut circles.
  • Bake slices on un-greased cooking sheet at 325 degrees for 10 min.
  • Remove from cookie sheet immediately.
  • When the cookies are cool, put together sandwich style with the mint filling.

Filling

  • Whip together butter, powdered sugar, milk in bowl until smooth and creamy.
  • Add the peppermint extract or essential oil. Mix well!

Notes

I use 10 drops of peppermint essential oil. If you use peppermint extract from the store, you will need much more than 10 drops. Start with a tsp, then test how strong the flavor is. Continue adding peppermint extract until it reaches a flavor strength you like. If you add a lot of extract, you may need to add a bit more powdered sugar to prevent the frosting from being too runny!