Sometimes when I can’t fall asleep at night, I brainstorm about baking. What fun new treat can I bake? The other night I thought about making chocolate mint cookies and then as I was preparing to bake them, it dawned on me to make them into sandwich cookies! When I was trying to figure out an easy base cookie, I wanted something that would be soft & chewy, so I settled on using a recipe for cake mix cookies and modifying it.
Chocolate Mint Sandwich Cookies
1 Betty Croker Gluten-Free Devil’s Food Cake Mix
1/2 (8 ounce) container Cool Whip Lite, thawed
1 large egg, lightly beaten
1/2 tsp peppermint flavor/mint extract (I used Simply Organic)
1/2 cup powdered sugar (sifted)
Betty Crocker Triple Chocolate Fudge Chip Frosting
1. Heat oven to 350 degrees.
2. Mix 1st 4 ingredients, mixing well (dough will be sticky).
3. Dust hands with powdered sugar and shape dough into 3/4 inch balls.
4. Coat balls with powdered sugar and place 2 inches apart on parchment lined baking sheets
5. Bake for 10 – 12 minutes or until done. I found that they needed a little longer than 12 minutes the bigger they are.
6. Let cool/set up and then remove to wire racks to cool
7. Once cool, spread with frosting & make into sandwich cookies
*Amount of cookies depends on how big you make the cookies. Jon prefers larger cookies, so we got about 10-12 sandwiches
**Dough will be sticky – just work quickly with it. Chill for a short period of time if it gets too sticky.
These cookies were phenomenal! They were well worth the sticky dough!! They brought back memories of the Girl Scouts Thin Mints! They didn’t have the same texture, but the flavor was spot on!