Chocolate Mint Sandwich Cookies

Found this recipe out of a magazine :)

4c flour
1 1/3c unsweetened cocoa powder
2tsp espresso powder
1/2tsp salt
1 1/2c butter, softened
1 1/2c sugar
2 eggs

filling:
1c butter, softened
2tsp vanilla
2tsp peppermint extract
5c powdered sugar
green food coloring
2T milk

In a large bowl stir together flour, cocoa powder, espresso powder, and salt; set aside. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. If necessary, cover and chill 1-2 hours or until dough is easy to handle. (I didn't need to chill mine.) Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4in thick. Using a round cookie cutter, cut out dough. Place 1in apart on a cookie sheet that has been sprayed with cooking spray or lined with parchment paper. Bake 10-12 minutes or until edges are firm. Transfer to a wire rack and let cool.
Meanwhile, make the filling. In a large bowl beat 1c softened butter with a mixer on medium to high speed until fluffy. Add vanilla and peppermint. Beat in 2 1/2c powdered sugar. Beat in 2T milk. Beat in another 2 1/2c powdered sugar until smooth. Tint with green food coloring.
Fill cookies with peppermint cream filling. Chill for at least 1 hour before serving. Store in refrigerator.

*My filling was way too thin so I had to keep adding more powdered sugar to it to make it spreadable consistency. You might want to try putting in only 1T. milk or none at all.