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This wonderful cookie recipe and photo were shared with me by my sister, Carol Arroyo, and her website called The Baking Pan. Adapted from cookbook The Taste of Home Baking.

Carol says, "Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling."

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Chocolate Mint Wafer Cookies

2 cups all-purpose flour, plus additional for work surface
3/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/4 cup milk
Peppermint Filling (see recipe below)

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large bowl, combine butter, granulated sugar, and brown sugar; cream together until mixture appears light and fluffy. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.

Press dough into a ball, cover and refrigerate until well chilled, at least 2 hours.

When ready to bake preheat oven to 375 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.

On a lightly floured surface, and using a lightly floured rolling pin, roll the dough to a 1/8-inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter).

Place cutout dough 2-inches apart on baking sheets. Bake approximately 6 minutes or until cookies are set. Remove cookies from baking sheets and cool on wire racks.

Prepare Peppermint Filling. Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Continue with the remaining cookies. Set cookies aside until filling is set.

Makes about 2 dozen sandwich cookies.

Peppermint Filling:
2 3/4 cups confectioners (powdered) sugar
1/4 cup half and half cream
1/4 teaspoon pure peppermint extract
1/4 teaspoon salt
Green food coloring (optional)