Mint Chocolate Cookies: Easy Recipe for Delicious Treats

INGREDIENTS

Cookies 1/2 cup (1 stick) unsalted butter, softened 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1/3 cup semisweet chocolate chips, melted 1 egg, beaten 1/2 teaspoon vanilla 1‑1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/4 teaspoon salt Mint Filling 2‑1/2 cups powdered sugar 1/2 cup (1 stick) unsalted butter, softened 1/4 teaspoon salt 1/2 teaspoon mint extract 3 to 4 drops red food coloring 2 to 3 tablespoons milk or half-and-half

PREPARATION:

1. For cookies, beat butter and sugars in large bowl with electric mixer at medium speed until creamy. Add melted chocolate, egg and vanilla; beat until well blended, scraping down bowl occasionally. Combine flour, cocoa and salt in small bowl. Gradually add flour mixture, beating until well blended. Shape dough into 16-inch-long log. Wrap in plastic wrap; refrigerate about 1 hour or until firm.
2. Preheat oven to 400°F. Lightly grease cookie sheets and line with parchment paper. Cut log into 1/3-inch-thick slices. Place slices on prepared cookie sheets. Bake 10 to 12 minutes or until set. Cool 5 minutes on cookie sheets. Remove to wire racks to cool completely.
3. For filling, combine powdered sugar, butter and salt in large bowl; beat until well blended. Add mint extract and food coloring; beat until well blended and evenly tinted. Add enough milk, 1 tablespoon at a time, to make filling fluffy. Spread or pipe filling on bottoms of half the cooled cookies. Top with remaining cookies.

This recipe appears in: Mint NUTRITIONAL INFORMATION: Serving Size: 1 sandwich cookie Sodium 55 mg Protein 1 g Fiber <1 g Carbohydrate 27 g Cholesterol 30 mg Saturated Fat 6 g Total Fat 9 g Calories from Fat 42 % Calories 195 DIETARY EXCHANGE: Fat 2 Starch 1.5