Andes Mint Chocolate Cookies with Mint Cream Filling

Andes Mint Chocolate Cookies with Creamy Mint Filling

cookie dough:

• • 1 cup (2 sticks) unsalted butter, softened to room temperature

  • 1 1/2 cups light brown sugar

  • 2 eggs, plus 2 egg whites

  • 1 tablespoon vanilla

  • 1 teaspoon mint or peppermint extract

  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 1/4 cup low-fat buttermilk

  • 1 package (28 pieces) Andes mints, chopped

mint filling:

• • 6 tablespoons unsalted butter, softened to room temperature

  • 2 cups powdered sugar

  • 1 teaspoon mint or peppermint extract

  • 3-4 teaspoons skim milk

  • green gel food coloring

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Scrape the bowl down and beat in the eggs, egg whites, vanilla and mint extract until combined. Mixture may appear curdled, but will smooth out when you add the flour.

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. With the mixer on low speed, add flour mixture by spoonfuls, mixing until moistened. Add the buttermilk and mix until combined. Stir in the chopped Andes mints. Batter will be very thick.

If you can wait overnight to make the cookies, cover the bowl of cookie dough and refrigerate overnight to thoroughly chill the dough. (If you don't want to wait, go ahead and drop spoonfuls of dough onto baking sheets, and freeze for 30 minutes prior to baking.)

After dough has been refrigerated overnight, preheat the oven to 350. Drop chilled dough by rounded tablespoons 2 inches apart on a baking sheet lined with parchment paper or a Silpat. Bake for 9 minutes - they may appear underdone, but will finish setting up out of the oven. Let cool and set for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Repeat with remaining dough, keeping it refrigerated in between batches.

To make the mint cream filling, fit your stand mixer with the whisk attachment. On low speed, combine the butter, powdered sugar, mint extract and milk, then beat on medium speed until light and fluffy, 4-5 minutes, adding a few drops of green food coloring to achieve desired shade of green.

Scoop filling into a plastic zip-lock bag and snip off the corner. Pipe about 2-3 teaspoons of filling onto the underside of a cooled cookie, then place another cookie on top, pressing down to even out the filling. Repeat with remaining cookies and filling. Store in an airtight container.

Yields 4 dozen individual cookies / 2 dozen filled cookie sandwiches.

WW Points Plus Value: 3 points per individual cookie / 7 points per cookie sandwich with filling

Recipe from Curly Girl Kitchen