Dessert: Chocolate-Mint Sandwiches

Even though we worked out hard at the gym, we felt we deserved the rich reward of dessert at the end of the day. Because one cookie wasn't always enough, we sandwiched a chocolate-covered mint between two.

Ingredients

6 oz. semisweet chocolate
2 c. all-purpose flour
10 tbsp. margarine or butter
1/4 c. light or dark corn syrup
2 tsp. baking soda
1/4 tsp. salt
2 large eggs
1/2 c. sugar
1/3 c. sugar
2 bag chocolate-covered mint patties

Instructions

Preheat oven to 350 degrees F. In large bowl, with mixer at low speed, beat melted chocolate, flour, margarine or butter, corn syrup, baking soda, salt, egg, and 1/2 cup sugar until blended. Increase speed to medium; beat until well mixed, scraping bowl often with rubber spatula.
Shape dough by rounded teaspoons into balls. Roll balls in remaining 1/3 cup sugar to coat. Place balls, 2 inches apart, on ungreased large cookie sheet.
Bake cookies 12 to 14 minutes, until set. Immediately turn half of cookies over on same cookie sheet. While still hot, place chocolate-covered mint patty on each inverted cookie; quickly top with remaining cookies, top side up. Transfer sandwich cookies to wire rack to cool 1 minute, then press cookies together slightly so mint patty spreads out to cookie edge as it melts. Cool cookies completely on wire rack. Repeat with remaining dough balls, sugar, and mint patties. Store cookies in tightly covered container up to 1 week.

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