Chocolate Dipped Chocolate Mint Sandwich Cookies (Homemade Dipped Oreos)

30 Jun

IMG_3094_1Oh my goodness this is a good cookie!  It tastes like a homemade mint Oreo dipped in chocolate.  This will definitely satisfy any chocolate craving you may be experiencing!  I used Special Dark cocoa instead of regular cocoa to give them the look and taste of an Oreo.  These cookies are not difficult to make.  The dough is easy to work with and though they take a bit of time, they are well worth it.  If you want just a plain homemade Oreo, leave out the mint extract and don’t dip in chocolate.  This is a rich cookie and a little bit goes a long way (after all, the recipe does contain ONE FULL POUND of butter).  I cut one in half and tried to eat just half a cookie, but I had to go back and get the other half (plus an additional cookie!)  They’re just too good!

Cookie Ingredients:

2 3/4 cups all-purpose flour

1 1/4 cups Special Dark cocoa

1/2 teaspoon fine sea salt

2 sticks butter, softened at room temperature (don’t substitute)

1 Tablespoon vanilla extract

2 cups powdered sugar

1/2 cup packed dark brown sugar

2 eggs

Cream Filling Ingredients:

1 stick butter, softened at room temperature

1 teaspoon peppermint extract (optional)

1 1/2 cups powdered sugar (may use more or less)

Chocolate Coating:

12 oz. pkg. semi-sweet chocolate chips

1 stick butter

Directions:

In a large mixing bowl, cream together the softened butter, vanilla, powdered sugar, and brown sugar until combined.

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Add eggs and beat until well combined.

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Add the dry ingredients and mix until all are fully incorporated.  I recommend using the Special Dark cocoa for this recipe.  It really gives a great depth of flavor.

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Cut two cookie sheet-size pieces of parchment for rolling out the dough.  Divide dough in half.

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Place each half on a piece of parchment and top with another piece of parchment.

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Roll dough between parchment sheets til it is about 1/4 inch thick (I think mine were a bit thicker).

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Do the same with the other half of dough, then place the parchment with dough back on the cookie sheets and refrigerate for at least 30 minutes.

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When ready to bake, position oven rack to middle of oven and preheat to 350 degrees.  Remove one sheet from the refrigerator and transfer the parchment topped dough to the counter.  Cut dough with a 2 inch cookie cutter and transfer the cookie rounds to a parchment lined baking sheet.

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Reshape scraps of dough to use all.  Pop the cut out cookies back in the fridge while you cut out the other half of dough in the same manner.

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Bake cookies one sheet at a time until they are dry and firm to the touch, about 8-10 minutes.

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Allow cookies to cool on the baking sheets for a couple of minutes, then transfer to a wire rack to cool completely.

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While cookies cool, make the filling.  Beat the stick of softened butter with the peppermint extract and beat in powdered sugar til filling is fairly stiff.  

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You may not use quite all the powdered sugar.  Filling should be spreadable but not drippy.  You want it to stay in place between the cookies.

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For the chocolate coating, place the chocolate chips with the stick of butter in the top of a double boiler and heat and stir until the chocolate is all melted and mixture is smooth.

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To assemble cookies, ice the bottom of one cookie and top with another cookie, bottoms together.

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Dip sandwich cookie into the melted chocolate in the double boiler, using a spoon and fork to fully coat all sides.

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Place the dipped cookie back on the wire rack and allow to dry until chocolate is solid.  You can hurry this along by putting them in the fridge or freezer for a bit.  Enjoy!

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