A decadent chocolate sandwich cookie with crème de menthe filling and chocolate glaze. This recipe was sent to me by the Gooseberry Patch (see info in notes, below).
Ingredients
- For the cookies:
1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2/3 cup cocoa powder
1-1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 large eggs
2 teaspoon vanilla extract
2 cups all-purpose flour
- For the filling:
1/3 cup butter, softened
4 cups powdered sugar
3 tablespoons green crème de menthe (or clear plus a few drops of green food coloring)
additional crème de menthe or milk
- For the glaze:
6 (1-ounce) squares semi-sweet baking chocolate, chopped
1/3 cup whipping cream
Directions
- Make the cookies:
- In a large bowl, with an electric mixer on low speed, blend butter, sugars, cocoa, baking powder and baking soda. Add eggs and vanilla. Beat in as much flour as possible; stir in any remaining flour. Cover; chill at least 2 hours. Preheat oven to 375F. Form into 1-1/2 inch balls; place 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes. Let stand one minute on baking sheet; remove to wire racks to cool.
- Make the filling:
- Mix butter and crème de menthe in a medium bowl. With an electric mixer on low speed, gradually beat in powdered sugar, adding a little more crème de menthe or milk (depending on how strong you want the mint and alcohol flavor) until spreadable.
- Assemble the sandwich cookies:
- Spread filling on flat side of half the cookies; press on remaining cookies to make sandwiches.
- Make the glaze:
- Cook and stir chocolate and cream in a medium saucepan over low heat until melted. Remove from heat; let stand 20 minutes, until slightly thickened.
- Glaze the cookies:
- Spread tops with glaze; place on a wire rack until glaze sets.
- Storage:
- Wrap each sandwich in plastic wrap. Keep chilled.
Notes
- A Gooseberry Patch Exclusive…
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