The green color of the Swiss meringue mint buttercream makes these dark chocolate sandwich cookies perfect for your St. Patrick's Day celebrations.
A bit of espresso powder in the cookie dough adds depth and enhances the flavor of the chocolate. And, the mint filling is light and refreshing.
Keep these cookies chilled until you are ready to serve.
Chocolate Mint Sandwich Cookies
Chocolate Cookie Dough:
1 1/2 cup granulated sugar
1 1/2 cup unsalted butter (room temperature)
1 tablespoon vanilla
2 eggs
1 1/3 cup Cocoa powder
2 1/2 cups all-purpose flour
1 tablespoon espresso powder
1/2 teaspoon fine sea salt
Cream the butter and sugar together on medium-high speed for 5 minutes or until light, scraping down the bowl occasionally as needed.
Add the vanilla. Add the eggs. Add the sifted cocoa powder on low speed until combined.
Blend the flour, salt and espresso powder together and add to butter mixture until just combined.
Chill the dough for at least one hour before rolling.
Roll the dough until it is 1/4 of an inch thick and cut small rounds or squares.
Place the cookies on parchment lined baking sheets and bake in a 325 degree oven for 6 minutes or until the cookies are matte but still soft.
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| Baked cookies just out of the oven. These cookies will be soft so be sure to let them cool a bit before transferring to a cooling rack. |
Let the cookies cookies cool before moving to a cooking rack and let them cool completely before filling with mint buttercream.
Swiss Meringue Mint Buttercream:
3 large egg whites
1/2 cup granulated sugar
pinch teaspoon cream of tartar
1 cup unsalted butter, room temperature
1 teaspoon vanilla
pinch of fine sea salt
1/2 teaspoon peppermint extract
green food coloring
Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.
Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).
Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).
In a separate bowl with a wooden spoon, stir butter to soften.
With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and peppermint and whip on high speed until fluffy. Add the coloring and put into a pastry bag to fill the cookies.
Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).
Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).
In a separate bowl with a wooden spoon, stir butter to soften.
With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and peppermint and whip on high speed until fluffy. Add the coloring and put into a pastry bag to fill the cookies.
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| Filling the cookies. |
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