Minty Cocoa Fudge Sandwich Cookies
From peetabear 15 years ago
- 7 minutes to make
- Serves 36
these would be nice over the holidays... i love the combo of mint and chocolate...if you want to make them look even better dip half the cookie in a chocolate glaze... the recipe and photo are from Better Homes and Gardens
Ingredients
- 3-1/2 cups all-purpose flour shopping list
- 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder shopping list
- 2 teaspoons baking powder shopping list
- 1-1/3 cups butter, softened shopping list
- 1-1/2 cups sugar shopping list
- 1/4 cup cooking oil shopping list
- 2 eggs shopping list
- 1 tablespoon vanilla shopping list
- sugar shopping list
- 1 14-ounce can sweetened condensed milk shopping list
- 1 10-ounce package mint-flavor semisweet chocolate pieces* shopping list
- 2 ounces unsweetened chocolate, coarsely chopped shopping list
How to make it
- 1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.
- 2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.
- 3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.
- 4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.
- 5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.
- 6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.
- 7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
The Rating
Reviewed by 5 people-
Did someone say mint and chocolate!! oh yeah!!! so good sounding! high 5
cuzpat
in Sikeston loved it
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Oooooo mint is really good im with cuzpat on this one
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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nice, thanks for another excellent post
hunnee
in Nanaimo loved it
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