Let me just start by saying that its my birthday month & I love the month of March! Ushering in the beautiful season of Spring🐣🌷🐰
I love celebrating St Patricks day☘ I mean we get to indulge in all things Green!
Green Beer, Corned Beef & cabbage, Shamrocks, Four leaf Clovers🍀 Wearing Green attire (so you don’t get pinched!) Rainbows 🌈 & pots of Gold!!! I just💚 it!!!
On a fun note, my mom reminds my sister & I every year! That after we were born, we came home from the hospital on St Paddy’s day!🍀
I had been searching for something green to bake for this coming St Paddy’s day☘ & this recipe was it!
The day after I baked these yummy treats, I sent all 3 of my kids to school with a cookie for them to share with their teachers & WOW what a response I got! My son & daughters teachers all had hand written thank you notes ready for me by the end of the day!
I don’t know about you, but this makes me feel pretty darn good 😊 Its a wonderful thing to bake a scrumptious treat that instantly puts a smile on someones face!
These cookies are amazing! But let me warn you! Be ready for the chocolate! These are Unbelievable Rich!
A minty cream filling, sandwiched between two very chocolatey cookies is tastebud overload!
Milk will be totally necessary for you to have, once you have indulged in one of these cookies. So have a nice cold glass ready!
These cookies may not seem large in scale. However, looks are deceiving… These babies are 2.5 inch delights! They are a Big cookie!
This recipe came from my new fave Bakery, that I discovered while wandering around the local library with my kiddos. I just love their books!!!
If you haven’t heard of this bakery you should check them out! I have there 2 books & really can’t get enough of the great recipes and the cute story behind their bakery!
The pictures in the book make you want to head right on into your kitchen & bake something great!
Here is my version of “Back in the Days” Recipe~ For the Cookies
2 3/4 cups unbleached all purpose flour
1 1/4 cups Hershey’s Special Dark (blend of Natural & Dutch Cocoa)
2 sticks unsalted butter, at room temperature
1 Tablespoon vanilla extract
2 cups powdered sugar
1/2 cups packed dark brown sugar
2 large eggs
Line 2 cookie sheets with parchment paper
Sift together the flour, cocoa powder, and salt; set aside
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, vanilla and both sugars on medium speed until light and fluffy about 3 minutes.
Turn the speed down to low & add the eggs one at a time, beating until combined.
Add the flour mixture in thirds, beating until just combined, scrape down the sides & bottom of the bowl as necessary.
Transfer the dough to another bowl & finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl & the dough is mixed thoroughly!
Divide the dough in half & place on each prepared cookie sheet. Place a piece of plastic wrap or parchment on top of each dough ball and use a rolling pin to roll out the dough to ~1/4 inch thickness.
Wrap your baking sheets in plastic wrap & chill in the refrigerator for about 30 minutes.
Position a rack in the lower third of the oven & preheat to 350 degrees
Remove one sheet of the dough at a time from the fridge & transfer the cookie dough & parchment onto your kitchen counter top. Cut out the cookies with a 2-3 in round cookie cutter. Line the cookie sheet with fresh parchment & place the cut out cookies on the baking pan, leaving about 1 inch in between the cookies to allow for spreading.
Chill the cookies in the fridge for at least 15 minutes, now cut out the second pan of cookies. Use the scraps to cut out more cookies!
Bake cookies, one sheet at a time, for 8-10 minutes. The cookies are done when they are firm to the touch & the aroma of the chocolate has begun to fill your kitchen!
Transfer the cookies to a wire rack to cool completely.
Recipe~ for the Mint Creme Filling💚
1 Stick of unsalted butter, at room temp
1 teaspoon peppermint extract
4 cups confectioners’ sugar
In a bowl or stand mixer fitted with the paddle attachment, cream the butter & peppermint extract together until smooth. Gradually add the powdered sugar, mixing until light & fluffy.
To sandwich the cookies: pipe about 1 tablespoon onto the bottom of one cookie & place another cookie on top. Repeat with the remaining cookies.
Recipe for the Chocolate Coating
1 3/4 cups semisweet chocolate chips
1 stick unsalted butter
Set a heatproof bowl over a saucepan of simmering water (make sure the bottom of the bowl does not touch the water, add the chocolate chips & butter, stir frequently until they have completely melted.
Remove the bowl from the heat.
Set your wire rack on a lined cookie sheet with more parchment to catch the chocolate drippings. Use a spoon to coat half of the cookie with the warm chocolate, then gently place the cookie on the wire rack until set.
These cookies store well in an airtight container for up to 3 days at room temperature.
I’ll be honest this recipe was a bit of a challenge for me but I am super happy with how they turned out!
My tips & advise are, be prepared! Take the time to read through the recipe. Make sure you have all of the ingredients ready & the equipment necessary to make this recipe happen!
I used both my stand mixer (for the cookie dough) & my hand mixer for the cream filling & extra pots for melting the chocolate. I still have quite a mess in my kitchen but I am so excited with how these turned out I had to blog 1st!
Happy Baking Happy Camping Happy Wheeling🍴
💚The Aspiring Mountain Mama