Chocolate Mint Sandwich Cookie Pops

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I love chocolate mint sandwich cookies. I’ve been eating them ever since I can remember. In Peru, I buy casino de menta, when I am in the states I buy Oreos cool mint. Sadly for me, you don’t find them here. You can only find the mint Oreos in specialty stores online and they are insanely expensive. I always bring back a few packages when I’m abroad. Since I finished all my stock already, I decided to make some.  I made them into cookie pops now that the holidays are coming up. It’s cookie baking season after all.  This recipe makes about 16 cookie pops.

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Ingredients:

For the cookies:

1 cup of all-purpose flour

¼ cup of cocoa powder

¼ teaspoon of baking powder

¼ teaspoon of salt

113gr of butter, softened

½ cup plus 3 tablespoons of sugar

1 egg yolk

½ teaspoon of vanilla extract

For the mint filling:

1 ½ cups of icing sugar

1 ½ tablespoons of butter, softened

½ teaspoon of mint extract

2 tablespoons of milk

½ teaspoon of vanilla extract

1 drop of green food coloring (optional)

For the chocolate shell:

75gr of dark chocolate

2 tablespoons of coconut oil

To make the pops:

16 wooden sticks

Washi tape

Colored sugar (optional)

 

To make the cookies, mix all of the ingredients in a bowl until combined. Wrap the dough with plastic wrap and flatten it. Refrigerate for 2 hours.

Once the two hours have passed, preheat the oven to 180C/350F.

Roll out the dough in between two pieces of parchment paper. Then cut out as many round pieces as possible. Transfer the cookies into a baking sheet lined with parchment paper and bake for 10 minutes. While the cookies are baking, gather all the scraps of the dough and refrigerate them.

Once the first batch is done, allow them to cool down. Then make more cookies with the scraps left in the fridge.  You can only reroll them once.

Once all the cookies are baked and have cooled down, start making the mint filling.

To make the filling, just mix all of the ingredients in a bowl until combined.

Transfer the filling into a piping bag and pipe it onto the flat side of half of the cookies. Insert a wooden stick in the middle and then top with the other half of the cookies and press to make a sandwich. I covered the wooden sticks with washi tape to make them a bit more festive.

Line a cutting board or any other flat surface that fits in your fridge with parchment paper.

To make the chocolate shell, just chop the chocolate into little pieces and place it in a bowl with the coconut oil. Melt in the microwave for 30 second intervals until completely melted. I mix it every 30 seconds as well.

Once the chocolate mixture has melted completely, dip each cookie pop until it is evenly covered.

Place on the parchment paper, sprinkle with some colored sugar and repeat for all the pops. Then refrigerate until the chocolate has hardened.

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