Ingredients for Minty Cocoa Fudge Sandwich Cookies
- 3 cups all-purpose flour
- Dutch Processed Cocoa Powder
- 2 teaspoons baking powder
- 1 cup (2 sticks) unsalted butter
- Granulated sugar for dipping glass
- Cooking Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- Sweetened Condensed Milk
- Semisweet Chocolate
- Unsweetened Chocolate
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How to Make Minty Cocoa Fudge Sandwich Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and ½ cup vegetable oil until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Roll dough into ¾-inch balls. Dip a glass (preferably with a decorative bottom) into granulated sugar and gently flatten each dough ball.
- Place cookies onto ungreased baking sheets.
- Bake for 7-9 minutes, or until the edges are set. Do not overbake.
- Let cookies cool completely on wire racks.
- While cookies cool, prepare the filling: In a medium saucepan, combine 1 (14-ounce) can sweetened condensed milk and 6 ounces semi-sweet chocolate chips. Heat over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
- Remove from heat and let cool completely to room temperature (about 1 hour).
- Once the filling and cookies are completely cool, spread about 1 teaspoon of filling onto the flat side of one cookie. Top with another cookie, flat side down.
- Store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
209g
Fat
151g
Carbs
32g
