Mint Chocolate Creamwich

  The best thing about sandwich cookies is getting more out of one dessert, instead being forced to take the walk of shame for seconds.

  With such confections as the creamwich, the flavor combinations are endless. I went with one of America’s favorite dynamic duos: mint and chocolate.

  I attempted to combine the recipes of a chewy chocolate brownie with that of my favorite chocolate chip cookie. The first batch turned out less-than-satisfying, especially for those who don’t like to crack their teeth with chomping cookies. When something like that happens, you can do one of two things: toss the losses and try again, or use the product in any other way you can.

  Selecting the latter, I ground up the chocolate hockey pucks in my food processer and I plan to use the crumbs in a pie crust (a mixture of crumbs and melted butter).

  Batch number two turned out better. After cooling them, I filled the cookies with my mint-chocolate chip frosting (a modified cream-cheese frosting). Topping them off with extra crumbs and a little sea salt, they became a pretty tasty treat that I was proud to share.

Mint Chocolate Chip Filling


Ingredients:

2 (8 oz) packages of plain cream cheese (softened)

½ cup (1 stick) of butter (softened)

½ tablespoon vanilla extract

4 drops green food coloring

1 tablespoon peppermint extract

3 cups sifted confectioner’s sugar

1 teaspoon salt

1 cup mini chocolate chips

Directions:

1.   In a medium bowl, beat together the cream cheese and butter until creamy. Once incorporated, beat in the vanilla, then the peppermint extract. Add the food coloring (amount can be adjusted to suit desired color).

2.   Gradually stir in the confectioners' sugar and salt until blended and fluffy.3.Last, add the chocolate chips, mixing with a wooden spoon so you don’t break the chips. Store in the refrigerator after use.

Double Chocolate Cookies

Ingredients:

1 ½ cup All Purpose flour

1 cup unsweetened cocoa powder

½ teaspoon baking soda

1 teaspoon kosher salt

¾ cup melted butter

1 cup white sugar

r1 ½ cup packed light brown sugar

2 eggs

1 egg yolk

1 tablespoon vanilla

1 cup chocolate chips

Sea salt (for garnish)

Directions

1.  Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2.   Sift together the flour, baking soda, cocoa powder, and salt; set aside.

3.   In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough in tablespoon-sized chunks one at a time onto the prepared cookie sheets. Cookies should be about 2 inches apart. 4. Bake for 15 to 17 minutes in the preheated oven or until the edges are lightly toasted and the cookies are cooked throughout but still soft.Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Assembly:

After the cookies have COMPLETELY cooled, take one cookie and dollop a scoop (about 1-2 tablespoons) on the cookie, sprinkle with a pinch of sea salt (optional) and top with another cookie close in size. If any extra/ bad cookies are left over, crumble them and use as a garnish on the sandwiches (see picture).