Phenomenal Phoods

Mint Chocolate Chip Cookie Sandwiches

Ingredients:

• Mint chocolate chip cookies:
• 1 cup vegetable shortening
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups flour (I added about 1/4 cup more to get them a little bit fluffier than usual)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 package Andes mint chips (or any mint chocolate chips)
• Cookie sandwiches:
• 1/2 cup butter, softened
• 4 cups icing sugar
• 1-2 Tablespoons milk
• 1 teaspoon vanilla
• 1/4 teaspoon peppermint extract
• 1 package semisweet chocolate chips (or any chocolate you like), melted
• 3 candy canes, crushed

Instructions:

1. Mint chocolate chip cookies:
2. Cream together the shortening and sugars until smooth.
3. Add the eggs and vanilla, mixing until smooth.
4. Add the flour, baking soda and salt and stir until just combined.
5. Fold in the mint chocolate chips.
6. Refrigerate the dough for at least an hour to baking - this prevents them from flattening too much.
7. Preheat oven to 375 degrees F.
8. Scoop the cookies in 1 inch balls onto prepared cookie sheets, about 2 inches apart.
9. Bake at 375 degrees F. for 8-10 minutes or until the edges are just starting to brown. I like to take them out before the tops brown to keep them soft and chewy so just keep an eye on them.
10. Cookie sandwiches:
11. Beat all ingredients together until smooth, starting with 1 Tablespoon of milk. Add more as needed to get a smooth consistency that you can pipe onto the cookies.
12. Pipe a generous amount of frosting onto half of the cookies and top with another cookie.
13. Dip each cookie sandwich halfway into the melted chocolate and place on parchment paper to set.
14. Sprinkle with crushed candy canes.