Yep, if your mind went to Little Debbie, that might not be a coincidence.
- 2 sticks (1 C) butter
- 1 C granulated sugar
- 2/3 C brown sugar
- 1/2 tsp salt
MIX ABOVE TILL CREAMY - 4 whole eggs plus 2 egg yolks
ADD EGGS ONE AT A TIME
Mix completely before adding the next egg - 1 tsp vanilla
- 1 C cocoa powder
- 4 C AP flour – 1 cup at a time
- After completely mixed refrigerate for an hour
- Divide into 24 equal pieces (thirds, then half, half, half)
- Roll pieces into balls
- Prepare baking trays lined with parchment paper
- Put onto your baking tray, then flatten into circles
- They won’t spread, and will be paired with another cookie for the final product, so go ahead and make them smooth, and the same size
- Bake (in preheated oven) at 350º for 10 minutes
- Cool for at least 30 minutes
- Butter Cream mint filling
- 2 sticks butter – melt on stove top
- Add 1/4 C whole mint leaves
- Infuse for 15 minutes
- Strain out mint leaves and cool for 30 minutes
- Beat until it becomes fluffy
- Add 4 C confectioner sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/4 C heavy cream
- Pipe frosting thickly onto cookies
- Top with another cookie and press down
- Melt 4 C semi-chocolate in a double boiler
- Add 1 stick butter
- Dip cookies and place on waxed paper to cool
- Sprinkle with confectioner color dots
