Learn how to make the best ever chocolate mint sandwich cookies! This recipe is perfect for Christmas cookie exchanges and holiday gifting.
Have you ever made sandwich cookies before? I’ve got a real treat for you today. A unique cookie that is perfect for just about everything around Christmas: a regular dessert, neighbor gifts, cookie exchanges . . . all of it.
And honestly? It was very easy to jump into these chocolate mint sandwich cookies. After the chocolate chip sandwich cookies modeled after my favorite “Double Doozies,” a mint and choco combination was definitely next.
I’m not typically a chocolate and mint girl but I make exceptions for two things – cookies and ice cream. Mint chocolate chip is my favorite flavor of ice cream.
And these confections are a translation of that, right from your dessert bowl into your cookie jar! T
These cookies are made with a classic chocolate shortbread recipe, soft and chewy, sandwiched together with a fluffy and smooth mint buttercream frosting.
The sweet and creamy peppermint frosting perfectly balances the rich cocoa flavor. They’re made with simple ingredients and will be done in no time.
They can be enjoyed with a glass of milk or a cup of tea, and are great for sharing with family and friends!
Before you dive into this recipe, I’ve got some tips for you on making the best cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.
How to Make Perfect Sandwich Cookies
Here’s what I always make sure to pay attention to.
Use Quality Ingredients
Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality flavor extracts, and pure vanilla extract (instead of imitation).
Flour is the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods. Scoop flour into your measuring cup and scrape across with a knife to level.
Perfect Cookie Consistency
You will ensure your cookies are slightly thicker and chewier than usual by slightly increasing the flour and decreasing the butter over a normal cookie recipe. This will help the cookies hold up well when filled.
Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.
Consistent Sized Cookies
Use a round cutter to cut out your cookies and ensure uniform sizing when they are sandwiched. You can also use something in your kitchen like a smaller glass if you don’t have a round cutter.
Cool Before Transferring
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack (with a spatula) to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.
Cool Completely Before Filling
Allow the baked cookies to cool completely on a wire rack before adding the filling. This prevents the filling from melting or becoming too runny.
For a cleaner look, pipe the filling onto one cookie and gently press another cookie on top. Alternatively, you can use an offset spatula to spread the filling evenly.
Chill for Settling
After assembling the sandwich cookies, let them chill in the refrigerator for about 30 minutes. This allows the flavors to meld and the filling to set. This is optional but I recommend it.
Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these chocolate mint sandwich cookies.
- All-purpose flour – 2 cups (240 grams)
- Unsalted butter, room temperature – 1 cup (225 grams)
- Granulated sugar – 1 1/4 cup (125 grams)
- Cocoa powder – 1/2 cup (50 grams)
- Baking soda – 1/4 teaspoon
- Milk, chilled – 3 T
- Unsalted butter, room temp – 1/2 cup (113 grams)
- Powdered sugar – 2 cups
- Peppermint extract – a few drops
- Vanilla extract – 1 teaspoon
- Green gel food color – as required
Tips and Thoughts for This Recipe
You can beat in a tablespoon or two of fresh cream in the frosting if it’s too thick.
Be careful not to overbake your cookies. They should be slightly firm to the touch but still soft in the center. They will continue to firm up as they cool.
These cookies will stay fresh for 3-4 days when stored in an airtight container in the refrigerator. You can also store the extra frosting in the fridge for 4-5 days; allow it to come to room temperature before using it again.
You can also freeze them in an airtight container for two – three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.
Get the printable baking directions below:
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 1/2 cup cocoa powder
- 1/4 teaspoons baking soda
- 3 Tablespoons milk, cold
- 1/2 cup unsalted butter, room temp
- 2 cups powdered sugar
- Peppermint extract - a few drops
- 1 teaspoon vanilla extract
- Green gel food color
- Preheat the oven to 350 F and line a baking tray with parchment paper; set aside.
- "]Add the flour, butter, sugar, sugar, cocoa powder, and baking soda to a large bowl or in a bowl of stand mixer. Mix the ingredients on medium speed until just combined.
- Add the milk in batches, a little at a time, and mix until a dough is formed.
- Roll out the dough on a lightly floured surface to 1/4-inch thickness. Cut out cookies using a 2-inch round cookie cutter.
- Place the cutouts on the prepared baking tray and bake for 12-15 min in a preheated oven. Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
Mint Cream Filling
- In a bowl of a stand mixer or using a hand mixer, cream the butter until it's light and fluffy.
- Add peppermint extract, vanilla extract, a few drops of green gel food color and sugar (in batches). Beat until you get a smooth and fluffy consistency (5-6 min).
- Fill a piping bag with the prepared frosting and attach a round-tip nozzle. Pipe the frosting onto the flat side of one cookie and then place another cookie on top, flat side down. Press gently to make a sandwich.
Serving Size:1 cookie
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 19mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 2g
If you enjoyed this cookie recipe, I’d love for you to check out these others:
Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Marshmallow • Chocolate Thumbprint • Christmas Linzer • Circus Animal • Cotton Candy • Easter M&M • Funfetti • Ginger Molasses • Halloween M&M • Heath Bar • Lemon Blueberry Thumbprint • Lemon Cream Cheese • Lemon Shortbread • Nutella Stuffed • Oatmeal Chocolate Chip • Paleo Shortbread • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles