Mint Chocolate Chip Cookie Sandwiches
Servings 16 cookie sandwiches
Ingredients
For Mint Chocolate Chip Cookies:
- 3/4 c. unsalted butter melted
- 3/4 c. packed brown sugar
- 1/2 c. sugar
- 1 large egg + 1 yolk at room temperature
- 1 tsp. vanilla extract
- 1 1/2 tsp. mint extract
- 3-4 dropsIn green food coloring
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 2 c. semi-sweet chocolate chips divided
For Chocolate Chip Cream Cheese Frosting:
- 4 oz. reduced-fat cream cheese softened
- 1/2 c. butter softened
- 2 c. powdered sugar
- 1 c. mini semi-sweet chocolate chips
Instructions
For Mint Chocolate Chip Cookies:
- In a large mixing bowl, combine butter, brown sugar, sugar, egg, yolk, vanilla extract, mint extract, and green food coloring, beating until blended.
- In a medium bowl, combine flour, baking soda, and cornstarch.
- Add the dry ingredients to the mixing bowl, and beat until combined.
- Fold in 1 1/2 c. chocolate chips, reserving 1/2 c. for pressing into the cookies after baking.
- Chill in the refrigerator for at least 2-3 hours.
- Roll dough by tablespoonfuls and place onto parchment paper or silicone mat-lined baking sheets. Try to make the dough tall cylinders so they bake thick.
- Bake at 325 degrees for 10-12 minutes, or until the centers are just set, and the edges are golden brown.
- Remove from oven, and press 4-5 chocolate chips onto the top of each cookie.
- Allow cookies to cool on the pan for 10 minutes before before removing to wire racks to cool completely.
For Chocolate Chip Cream Cheese Frosting:
- In a large mixing bowl, beat cream cheese and butter til smooth.
- Add powdered sugar, and beat until light and fluffy.
- Fold in chocolate chips.
- Spread a heaping tablespoonful of frosting on the bottom of one cookie, and top with another cookie. Enjoy!