Mint Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the chocolate cookies:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">60g cocoa powder, unsweetened</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the mint filling:</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">1 tsp peppermint extract (or 2-3 drops peppermint oil)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Green food coloring (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment (or hand mixer)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This even distribution of dry ingredients ensures your cookies have consistent flavor and texture throughout. Set aside while you prepare the wet ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step - proper creaming incorporates air into the dough, creating tender cookies with the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to your butter mixture, beating until well incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half and form each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling time allows the flour to hydrate and the butter to firm up, preventing excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 180°C (350°F) and line baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll out the dough to about 3mm (1/8 inch) thickness. Using your round cookie cutter, cut out circles and transfer them to the prepared baking sheets, spacing them about 2.5cm (1 inch) apart. These cookies won't spread much, but adequate spacing ensures even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gather scraps, reroll, and cut more cookies until all dough is used. Repeat with the second disc of dough. For the crispest texture, chill the cut cookies on the baking sheets for 10 minutes before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the cookies for 10-12 minutes, until the edges are firm and the centers are set. They won't change color much due to the cocoa powder, so be careful not to overbake. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies cool, prepare the mint filling. In your mixer bowl, beat the butter until smooth and creamy. Add the sifted powdered sugar in two additions, mixing on low speed until incorporated to avoid a powdered sugar cloud!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the heavy cream, peppermint extract, and salt. Beat on medium-high speed for 2-3 minutes until very light and fluffy. The extended beating time creates a filling that's sturdy enough to hold the cookies together but still creamy when bitten into.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>If using food coloring, add a small amount and mix until you achieve your desired shade of mint green. Remember that a little goes a long way - you can always add more if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble the cookies, turn half of the cooled cookies upside down. Either pipe or spread about 1-2 teaspoons of filling onto each upside-down cookie, then gently press another cookie on top to create a sandwich, being careful not to press so hard that the filling squeezes out the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the assembled sandwich cookies to rest for about 30 minutes so the filling can set up slightly. This makes them easier to handle and creates that perfect bite where cookie and filling merge into one delicious experience.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store your mint sandwich cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week. The cookies actually improve after a day, as the flavors meld and the filling slightly softens the cookies for that perfect texture contrast.</li></ol>