Mint Chocolate Biscuit Sandwich Cookies

Mint Chocolate Biscuit Sandwich Cookies
Photography by Matt Armendariz / Recipe development by Amanda Frederickson/feedfeed

Growing up, Amanda Frederickson’s favorite cookie was the mint Milano. She couldn’t get enough of that minty, chocolaty filling and those perfectly crisp cookies. Here is her version of that classic cookie. Traditional recipes call for the cookies to be piped out, but in order to make the cookies more uniform, she developed a dough that could be rolled out and stamped with a cookie cutter. Get more festive cookie recipes in our Holiday Cookies Special Issue, co-produced with feedfeed

Mint Chocolate Biscuit Sandwich Cookies
 
Makes about 18 sandwich cookies
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • ¾ cup (90 grams) confectioners’ sugar
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams)
  • 2 tablespoons (30 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • 16 ounces (455 grams) semisweet chocolate morsels, divided
  • 2 tablespoons (30 grams) heavy whipping cream
  • ½ teaspoon (2 grams) peppermint extract, divided
  • 4 candy canes, crushed
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  2. In a small bowl, stir together milk and vanilla. Add milk mixture to butter mixture, beating until combined. In a medium bowl, whisk together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Turn out dough onto a work surface, and divide in half. Wrap each half in plastic wrap, and refrigerate for at least 4 hours.
  3. Preheat oven to 325°F (170°C). Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 3x2-inch oval cutter, cut dough, rerolling scraps as necessary. Place on prepared pans.
  5. Bake until edges are lightly browned, 12 to 15 minutes, rotating pans halfway through baking. Let cool completely on a wire rack.
  6. In a medium microwave-safe bowl, combine 8 ounces (225 grams) chocolate morsels and 2 tablespoons cream (30 grams). Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Stir in ¼ teaspoon (1 gram) peppermint extract until smooth. Spread about 1 tablespoon melted chocolate onto flat side of half of cookies. Place remaining cookies, flat side down, on top of chocolate.
  7. In a medium microwave-safe bowl, microwave remaining 8 ounces (227 grams) chocolate morsels on high in 30-second intervals, stirring between each, until melted and smooth. Stir in remaining ¼ teaspoon (1 gram) peppermint extract. Gently dip half of cookies into melted chocolate. Place on a parchment paper-lined baking sheet. Sprinkle with crushed candy canes. Let cool completely. Cover and refrigerate for up to 3 days.

 

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