Triple-Chocolate-Mint Sandwich Cookies

Triple-Chocolate-Mint Sandwich Cookies

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From: Diabetic Living Magazine

Little mint-chocolate sandwich cookies have a big taste when rolled in cocoa powder and given a sweet chocolate filling.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • ½ cup granulated sugar or sugar substitute blend equivalent to ½ cup granulated sugar (see Tip)
  • 3 tablespoons canola oil
  • 2 ounces white baking chocolate, melted
  • 2 egg whites
  • ¾ teaspoon mint flavoring
  • ½ teaspoon butter flavoring
  • 1⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup powdered sugar
  • 2 ounces bittersweet chocolate, melted
  • 1 to 2 tablespoons water
  • 1 ounce white baking chocolate, melted (optional)
  • Very small fresh mint leaves (optional)

Preparation

  • Prep

  • Ready In

  1. In a medium bowl, combine the granulated sugar, oil, melted white chocolate, egg whites, mint flavoring, and butter flavoring, stirring until well mixed. In a small bowl, stir together flour, baking powder, and salt. Add the flour mixture to the egg white mixture; stir just until combined. Cover and chill dough for at least 1 hour or up to 24 hours or until firm enough to roll into balls.
  2. Preheat oven to 350°F. Shape dough into ¾-inch balls (1 teaspoon dough each). Place cocoa powder in a small bowl. Roll balls in cocoa powder to coat. Place balls 1- ½ inches apart on ungreased cookie sheets. Flatten balls with the bottom of a glass to about 1- ¼-inch-diameter circles.
  3. Bake for 6 to 7 minutes or just until edges are firm. Transfer to a wire rack; cool.
  4. To prepare the chocolate filling: In a small bowl whisk together the powdered sugar, the melted bittersweet chocolate, and enough of the water to make a smooth spreadable filling. (If mixture seems too thin, allow it to stand a few minutes before using.)
  5. Spread the bottoms of half of the cookies with the chocolate filling, using about 1 teaspoon filling on each. Top with the remaining cookies, bottom sides down, to make sandwich cookies.
  6. If desired, place the 1 ounce melted white chocolate in a small resealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Drizzle white chocolate over tops of cookies; place mint leaves on top.
  • Tip: If using sugar substitutes, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ½ cup granulated sugar.
  • To make ahead: Layer undrizzled sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. If desired, drizzle with white chocolate as directed in Step 6.
  • Nutrition per 2 sandwich cookies with sugar substitutes: 132 calories, 2 g protein, 19 g carbohydrate., 5 g total fat (2 g sat. fat), 1 mg cholesterol, 1 g fiber, 0% Vitamin A, 0% Vitamin C, 63 mg sodium, 2% calcium, 4% iron // Exchanges: 1 fat, 1 starch // Carb Choice: 1

Nutrition information

  • Serving size: 2 sandwich cookies
  • Per serving: 141 calories; 5 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 2 g protein; 1 mg cholesterol; 13 g sugars; 63 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch

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