Based on the Pepperidge Farm classics, these sandwich cookies will be the first to disappear on any cookie plate. They are especially festive for the holidays with the chocolately-minty goodness, but bakers can substitute the mint chocolate for white chocolate or dulce de leche. The cookie is crispy and the mint chocolate filling is refreshing and rich.*
3/4 cup AP Flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp unsalted butter, softened plus 1 T butter
3/4 cup sugar
1/2 tsp vanilla extract
2 large egg whites, room temperature, slightly beaten
1/2 cup finely chopped walnuts, toasted
1/2 cup quick-cooking (or Old Fashioned) oats
5 ounces bittersweet chocolate
1tsp-1 T mint extract
For the cookies…
1) Preheat oven to 350 degrees F. Whisk together flour, baking soda, cream of tartar and salt. Beat together butter and sugar with an electric mixer–for about 3 minutes and light and fluffy. Add vanilla, then egg whites and beat until well combined—about 3 minutes. Stir in flour mixture, oats and nuts.
2) On parchment lined cookie sheets, drop 1/4 teaspoonfuls of the dough. Make sure the drops are 3 inches apart–they will expand dramatically. Bake for 12-15 minutes, until golden brown on the outside and lightly golden brown on the inside. Transfer cookies to cooling racks.
3) Microwave chocolate and butter. Do this in 30 second intervals, stirring in between intervals. Add mint extract a little at a time so you can determine how much minty flavor you desire.
Makes 24-3o cookies.
*From Martha Stewart Living December 2012 issue. I adapted the recipe by adding the mint extract.