Chocolate Mint Wafers
Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.
Recipe type: Dessert | Sandwich Cookies | Rolled and Cutout Cookies
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Refrigerated
Help: Cookie Hints and Tips, Chocolate Types
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Help: Cookie Hints and Tips, Chocolate Types
TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,
accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.Ingredients
Dough:
- 2 cups all-purpose flour, plus additional for work surface
- ¾ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- ¼ cup milk (preferably whole milk)
Filling:
- 2¾ cups confectioner's (powdered) sugar
- ¼ cup half and half cream
- ¼ teaspoon pure peppermint extract
- ¼ teaspoon salt
- Green food coloring (optional)
Instructions
Dough:
- In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl of an electric mixer, combine butter, granulated sugar, and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
- On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
- Bake: Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Filling:
- In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
- Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
Adapted from: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007