moinakelly: Chocolate Mint Sandwich Cookie Recipe from Tv Food And Drink ...

Thin Mints are now relics of your past. THIS is the cookie recipe girl scouts will kill to keep out of your hands!

Forget what The Bossa Nova favorite, ?Once I Loved? tells you. ?I am here to testify that love is in fact not the saddest thing when it goes away. ?A plate of these chocolate mint sandwiches disappearing is far far worse. ?It?s enough to send me to the bottom of the swimming pool in my apartment courtyard, sucking my thumb and desperately holding on to a lead teddy bear.

Think ?chocolate covered mint Oreos? and you?re pretty much on board.

Here is that phenomenal cookie that will keep you up at night, as it quietly calls your name from that easily infiltrated plastic dessert container on your kitchen counter. ?You know? the one you have every intention of taking with you to work the next day because you truly mean to share these sinfully rich cookies ? gooey on the outside, crispy on the inside, and a rich chocolaty peppermint center ? with your co-workers.

But really, is that actually going to happen? ?What have your lousy co-workers really done for you? ?A sheet cake with your name misspelled for your birthday and a Darth Vader Get Well card when you were sick (?I sense a disturbance in the force!?).

Fuck ?em.

Share these with nobody. ?And I guarantee that at least one of these cookies you end up eating while your pajamas are on.

Chocolate Mint Cookies Thin Mints Homemade Recipe

Leftover chocolate peppermint ganache makes a great mid-day treat. Just ask my sister!

Chocolate Mint Sandwiches from Martha Stewart

**A Note from Gary: These cookies are well-worth the little bit of extra effort involved, but this recipe yields only 18-20 cookies. ?Also remember that they are very, very rich. ?Only piggy people like myself and my sister will really want more than one or two. ?Keep that in mind.

For The Cookie

1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners? sugar, for work surface

For The Ganache

1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract

For The Glaze

6 ounces semisweet chocolate, very finely chopped

Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).

Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners? sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter (take your time? the dough is a little sticky and breaks apart easily); space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

While cookies are in the oven, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

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