These are amazing holiday sandwich cookies! The cookies are a delightful combination of crisp, chocolatey, soft and gooey. Baking these is a bit harder than I expected. I ruined about a dozen before I figured out what to do. I added 1 tsp vanilla (for extra minty cookies I think I will add peppermint next time). I chilled two hours in the fridge, but the dough was still too wet to work with. 15 minutes more or so in the freezer fixed that problem. I worked with sections of the dough while storing the rest in the fridge. If you follow the recipe, you are going to be making TINY balls of dough. Trust me when I say this is what you want. They spread out a LOT when baking. Leave plenty of room on the cookie sheet between each one, no matter how small they look -- at least 2 inches. 12 minutes was MUCH too long in my oven. 9 minutes was perfect. The tricky part is making the cookie sandwiches without mauling the cookies. Assemble the cookies IMMEDIATELY on a warm surface (i.e. the pan itself, or the stovetop) -- do not let them cool at all, or they won't stick together properly and will be hard to work with. I used a very thin edged spatula to separate the hot cookies from the parchment paper I baked them on, then quickly flipped half of them over, slapped the mint on and put a right-side-up cookie on top, pressing down with the spatula to melt the mint. Then I moved them to the cooling rack. These were more work than I anticipated, but well worth it.
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These are amazing holiday sandwich cookies! The cookies are a delightful combination of crisp,...