Chocolate Mint-Filled Cookies

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Servings: 48 Difficulty: Advanced
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Soft chocolate sandwich cookies filled with melting Andes mints for a cool, refreshing treat.
Chocolate Mint-Filled Cookies recipe image
Chocolate Mint-Filled Cookies recipe image
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Chocolate Mint-Filled Cookies

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 48 Calories: 1562.0

Description

These Chocolate Mint-Filled Cookies are a nostalgic classic that combines the rich, deep flavor of chocolate with the cool, refreshing crunch of Andes mints. The secret lies in sandwiching the mint patties between warm, freshly baked cookies, allowing the chocolate to melt slightly and create a gooey, indulgent center. The cookies themselves are tender and slightly crisp on the edges, providing the perfect vehicle for the minty filling. Perfect for holiday parties, cookie exchanges, or a decadent afternoon snack, these treats bring a burst of festive flavor to any gathering. They are surprisingly easy to make from scratch and store well in an airtight container, making them a reliable choice for entertaining or gifting.

Ingredients

Directions

  1. In a small saucepan over low heat, gently melt the semi-sweet chocolate pieces, stirring occasionally until smooth. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine the melted chocolate, flour, softened butter, light corn syrup (Karo), baking soda, salt, egg, and 1/2 cup sugar.
  3. Beat the mixture on low speed until just blended, then increase to medium speed and beat until well mixed and smooth, scraping down the sides of the bowl frequently.
  4. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle. Alternatively, freeze for 40 minutes.
  5. Preheat your oven to 350&# 194;°F (175ðC). Measure 1/3 cup of granulated sugar into a small shallow bowl for coating.
  6. Shape the chilled dough into 96 small balls, about 1 inch in diameter. Roll each ball in the sugar to coat completely.
  7. Place the coated dough balls on ungreased baking sheets, spacing them about two inches apart.
  8. Bake for 12 to 15 minutes, or until the cookies are set but still soft in the center.
  9. Immediately remove half of the cookies from the baking sheets and invert them onto a work surface so the flat, baked side is facing up.
  10. While the cookies are still hot, place one mint patty (Andes mint) on the flat side of each inverted cookie.
  11. Quickly top each mint-filled cookie with one of the remaining cookies, placing the baked side down. Press gently so the mint melts slightly and spreads toward the edges.
  12. Use a pancake turner to transfer the assembled cookies to wire racks to cool completely.
  13. Store in a tightly covered container at room temperature for up to 1 week.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 1562.0kcal
% Daily Value *
Total Fat 80.0g124%
Saturated Fat 48.1g241%
Cholesterol 132.6mg45%
Sodium 1529.8mg64%
Total Carbohydrate 179.9g60%
Dietary Fiber 19.7g79%
Sugars 69.5g
Protein 21.5g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, mint, cookies, andes, peppermint, sandwich, dessert, baking, holiday, christmas, christmas cookies, chocolate mint, mint patties, soft cookies, treats, snack, gift, party, classic, homemade
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