Creme De Menthe Brownie Sandwiches

I made these for a holiday cookie exchange party that we hosted with some of our great friends & they were very well received.  According to my husband, as soon as he mentioned that those were the ones I made, the other husbands ran upstairs to get some.  A lot of the wives had told me that they make a lot of my recipes & their families are enjoying my food blog.  Even my husband said the other husbands were giving me "props" for the blog.  It's good to know I have such great fans, even if a lot of them are people I know personally.  I always love to hear feedback & which recipes they like & make frequently in their homes.

Anyway, back to this cookie.  I told you all that I am on a mint chocolate kick & this is another recipe to add to the list if you are a mint fan like me.  I loved the texture of the brownie cookies: soft, chewy, & fudgy.  It is as if you are eating a mint brownie, but in cookie form.  Perfect for holiday parties & neighbor gifts.  Happy Holidays!

   

Creme De Menthe Brownie Sandwiches

Recipe adapted from Bakers Royale by: Amber (Dessert Now, Dinner Later!)

Brownie Cookie:

• 12oz (1 bag) semi-sweet chocolate chips
• 4 Tbsp butter
• 2 eggs
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour, sifted
• 1/4 tsp baking powder, sifted

Creme De Menthe Buttercream:

• 1/2 cup butter, room temperature
• 1 cup powdered sugar
• 1 tsp (+) pure creme de menthe extract
• green food coloring, optional
• green sugar crystals, optional

1. In a small saucepan over low heat, melt chocolate & butter until smooth.  The mixture will be THICK, but smooth.  Set aside.
2. Place eggs, sugar & vanilla in the bowl of a stand mixer fitted with a paddle attachment & beat for 15 minutes or until pale & creamy.  
3. Add flour, baking powder & chocolate mixture.  Mix to combine.  Scraping the bowl & paddle as necessary.
4. Scoop 2 tablespoonfuls for each cookie (I use a #50 scoop) onto a parchment lined baking sheet.
5. Bake at 350*F for 10-12 minutes or until puffed & cracked.  Allow to cool completely on trays.
6. While cookies cool, in a large bowl with a hand mixer, beat butter, powdered sugar & creme de menthe extract.  You can add more mint flavoring until desired mint-iness, but don't add too much that it tastes like eating toothpaste.  Add green food coloring & mix to desired color.
7. Put the inside of a coupler into a pastry bag & leave the band off.  Fill with mint icing & swirl onto the underside of one brownie cookie.  Top with a second brownie cookie, bottom side down on top of the icing.  Twist & push with a little bit of pressure to make sure filling spreads to the edges without breaking the cookie.  Sprinkle edges of icing with green sugar crystals.  Repeat with remaining cookies.  *Makes 16 sandwich cookies.

I made these for a holiday cookie exchange party that we hosted with some of our great friends & they were very well received.  According to my husband, as soon as he mentioned that those were the ones I made, the other husbands ran upstairs to get some.  A lot of the wives had told me that they make a lot of my recipes & their families are enjoying my food blog.  Even my husband said the other husbands were giving me "props" for the blog.  It's good to know I have such great fans, even if a lot of them are people I know personally.  I always love to hear feedback & which recipes they like & make frequently in their homes.

Anyway, back to this cookie.  I told you all that I am on a mint chocolate kick & this is another recipe to add to the list if you are a mint fan like me.  I loved the texture of the brownie cookies: soft, chewy, & fudgy.  It is as if you are eating a mint brownie, but in cookie form.  Perfect for holiday parties & neighbor gifts.  Happy Holidays!

   

Creme De Menthe Brownie Sandwiches

Recipe adapted from Bakers Royale by: Amber (Dessert Now, Dinner Later!)

Brownie Cookie:

• 12oz (1 bag) semi-sweet chocolate chips
• 4 Tbsp butter
• 2 eggs
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour, sifted
• 1/4 tsp baking powder, sifted

Creme De Menthe Buttercream:

• 1/2 cup butter, room temperature
• 1 cup powdered sugar
• 1 tsp (+) pure creme de menthe extract
• green food coloring, optional
• green sugar crystals, optional

1. In a small saucepan over low heat, melt chocolate & butter until smooth.  The mixture will be THICK, but smooth.  Set aside.
2. Place eggs, sugar & vanilla in the bowl of a stand mixer fitted with a paddle attachment & beat for 15 minutes or until pale & creamy.  
3. Add flour, baking powder & chocolate mixture.  Mix to combine.  Scraping the bowl & paddle as necessary.
4. Scoop 2 tablespoonfuls for each cookie (I use a #50 scoop) onto a parchment lined baking sheet.
5. Bake at 350*F for 10-12 minutes or until puffed & cracked.  Allow to cool completely on trays.
6. While cookies cool, in a large bowl with a hand mixer, beat butter, powdered sugar & creme de menthe extract.  You can add more mint flavoring until desired mint-iness, but don't add too much that it tastes like eating toothpaste.  Add green food coloring & mix to desired color.
7. Put the inside of a coupler into a pastry bag & leave the band off.  Fill with mint icing & swirl onto the underside of one brownie cookie.  Top with a second brownie cookie, bottom side down on top of the icing.  Twist & push with a little bit of pressure to make sure filling spreads to the edges without breaking the cookie.  Sprinkle edges of icing with green sugar crystals.  Repeat with remaining cookies.  *Makes 16 sandwich cookies.