Today’s cookie is a recipe from a dear friend named Marge. They’re part of her Christmas cookie baking each year, and have become a tradition at our house as well.
When the cookies cool they are crispy. Nestled between the two cookies is a Thin Mint made by Necco. I only baked one sheet of these cookies and then put the rest of the dough in the freezer for a later date. If we had too many to munch on my husband and I would do serious damage to our waistlines. I can never eat just one.
The Necco Thin Mints can be purchased at Walgreen’s and Snyder Drugs. I’m sure other places carry them too, but I’ve never seen them at my local grocery store. I suppose the Pearson’s mints would work but they’re a little thicker and you’d have a different ratio of mint to cookie.
Since the dough doesn’t have any mint in it I’ve considered looking for other soft candy to put in the centers of these. Orange and raspberry come to mind.
Mint Chocolate Sandwich Cookies
2 c. flour
2 tsp. soda
1/4 tsp. salt
2/3 c. butter
1/2 c. sugar
6 oz. chocolate chips
1/4 c. light corn syrup
3 boxes Necco Thin Mints
Whisk together the flour, soda, and salt. Set aside. Cream together the butter and sugar, and add the egg. Melt the chocolate chips and add the melted chips and the corn syrup to the creamed mixture and mix completely. Add the dry ingredients and mix well. Wrap in waxed paper and chill overnight. (Chilling completely is all that is required.)
Form the completely chilled dough into small balls. Approximately the size of a penny. Roll in sugar. Bake for 12-15 minutes at 350 degrees. Remove from cookie sheet to wire rack. While the cookies are still hot turn half of them over and place a Thin Mint on half of the cookies. Place another cookie on top. When the mint is a little melty go back and gently press the cookie together so the mint just comes to the edges. Cool completely.
Yield: Approximately 60 cookie sandwiches.