Homemade Mint Chocolate Oreos (Sandwich Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Cocoa, unsweetened
  • 2 cups Flour
  • 1 Food coloring, green
  • 2 cups Granulated sugar
  • 4 cups (icing sugar, powdered
  • 1 tsp Mint extract
  • 1 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 1 3/4 cup Butter
  • 4 tbsp Milk

Found on thereciperebel.com

Description

Ingredients

• 1¼ cup butter, room temperature
• 2 cups granulated sugar
• 2 teaspoons vanilla
• 2 eggs
• 2 cups flour
• ¾ cup unsweetened cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ cup butter, room temperature
• 4 cups powdered icing sugar
• 4-5 tablespoons milk
• 1-2 teaspoons mint extract (to taste)
• green food coloring (optional)

Directions

• Preheat oven to 350 degrees F and line 4 baking sheets with parchment paper (optional but recommended!).
• With an electric mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined.
• Add flour, baking soda, cocoa, and salt and beat until a dough forms (it will be a bit sticky but you should still be able to roll it into balls with your hands).
• Roll dough into 1.5 balls (I used a 2 tablespoon cookie scoop) and place 6 on each baking sheet. Press down gently so that theyre about 1cm or ½ thick. Bake for 8-9 minutes until centers are just set or only a tiny bit glossy in the center -- they will set as they cool.
• In a medium bowl, beat butter until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth, adding an extra tablespoon of milk or sugar to achieve the right consistency (you want it pretty thick!).
• Add mint extract and green food coloring if desired and adjust to your tastes.
• Spread on half of your baked, cooled cookies and top with a second cookie. Store in the refrigerator for 1 week or freeze for up to 3 months.