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Chocolate Mint Sandwiches

This recipe for chocolate mint sandwiches from "Martha Stewart's Cookies" appeared on "The Martha Stewart Show" in March 2008.

  • yield: Makes 3 dozen

Ingredients

For the Cookies

  • 1 cup unsweetened Dutch-process cocoa powder
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • Confectioners' sugar, for work surface

For the Ganache

  • 1/4 cup heavy cream
  • 6 ounces semisweet chocolate, very finely chopped
  • 3/4 teaspoon pure peppermint extract

For the Glaze

  • 6 ounces semisweet chocolate, very finely chopped

Directions

  1. Step 1

    Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).

  2. Step 2

    Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

  3. Step 3

    Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

  4. Step 4

    Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.

  5. Step 5

    Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.

Source
Martha Stewart Living Special Issues, 2005

Reviews (22)

  • 3 Jan, 2012

    I fondly remember Mystic mints and wish they were still around...best cookies ever...these come very close and i must say were not that difficult to make...love love love them!!

  • 25 Jan, 2011

    I will eat all of them if I have them now, for sure. I am a super chocolate fan.
    Here is another cookie recipe I would like to share with you.
    http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vega...

  • 15 Apr, 2010

    Could I freeze these for a graduation party? They would be perfect for the reception, however I need to prepare ahead of time and freeze.

  • 24 Mar, 2010

    Does anyone that has made these cookies remember Mystic Mint cookies from Nabisco? If so, are they like those? I remeber them fondly and have not seen them for years.
    Sandra

  • 22 Mar, 2010

    we loved these cookies, although we agreed a little more mint would be perfect:)

  • 20 Mar, 2010

    Dutch process cocoa gives a deeper, more intense chocolate flavor.
    Regular Cocoa does not give that intensity...dutch process has the
    depth of bittersweet chocolate. Hershey's does make a special dark cocoa
    that is about as intense and is a bit lower in price. It works well for me.
    mykele

  • 20 Mar, 2010

    Donna, it is the cookies that they say will last two days NOT the glaze.
    The glazed cookies will probably last more than two days but they
    always give too short a time for cookies to be stored in these recipes.
    For top flavor and texture they always recommend very short
    times for keeping the cookies......if the cookie is really a hit, I bet
    that one day will be the most!!....mykele

  • 31 Jan, 2009

    These cookies are not good at all. The cookie part is taste like pure coco powder and the whole cookie put together is way to bitter. If you roll them out to 1/8" and cook them for the whole amount of time noted they will burn. I kept watching the video to see if I missed something but I didn't see anything. I have no clue what you could do differently but no one liked them that tried them. These were a waste of money and time.

  • 27 Jan, 2009

    I LOVE mint chocolate! I can't wait to make these. And how cute would these be for Valentine's if you substituted a heart shaped cookie cutter!

  • 16 Dec, 2008

    It is the glaze that will last two days if not used right away

  • 28 Sep, 2008

    Is that an error or do these cookies really only last 2 days in the frigerater?

  • 1 Sep, 2008

    IF THESE COOKIES ONLY LAST FOR 2 DAYS YOU BETTER MAKE THEM FOR A CROWD, BECAUSE WITH JUST 2 OF US, WE COULD GET SICK FROM ALL THE CHOCOLATE.

  • 18 Apr, 2008

    On following web page you can read about difference and possible substitutions:
    http://www.joyofbaking.com/cocoa.html

  • 18 Apr, 2008

    On this web page you can read about difference and possible substitutions:
    http://www.joyofbaking.com/cocoa.html

  • 13 Apr, 2008

    I thought the flavor of the cookies was very similar to an Oreo--that intensely dark chocolate flavor. I thought they were a good cookie, but I would've preferred an even stronger mint flavor. It seemed a little too subtle. The recipe says that it makes 3 dozen, but when I made them, it yielded only 22 sandwiches, so that was a little disappointing that it didn't make more. Overall, I really liked them, and I enjoyed their uniqueness and intense dark chocolate flavor.

  • 26 Mar, 2008

    I didn't like them they where to bitter. I used Wilbur Chocolate which is dutch.

  • 22 Mar, 2008

    Great for a chocolate rush! Definately better than the Girl Scout thin Mints.

  • 16 Mar, 2008

    I made two batches. One with the peppermint ganache and one using spearmint. I drizzled green royal icing over the spearmint and pink over the peppermint. I used Droste Dutch process cocoa. Excellent -- and, yes, better than Girl Scout Thin Mints.

  • 14 Mar, 2008

    You must use Dutch process cocoa if a repice calls for it. If you use regular unsweetened cocoa, the product will be bitter. You can find Dutch process cocoa at Whole Foods, Wild Oats, Fresh Market, or you may buy it on-line. Pernigotti, Valrhona, and Droste all make Dutch process cocoa. Good luck!

  • 13 Mar, 2008

    Dutch Process just means that it has been processed with alkali.

  • 13 Mar, 2008

    I found Dutch Process Cocoa Powder by Hershey's in our local grocery store.

  • 13 Mar, 2008

    martha i can not find DUTCH PROCESS COCOA POWDER what else can be used in your mint sandwiches?