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!
Here’s what you’re going to need for these chocolate mint sandwich cookies.
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
Cream Filing
- 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:
Chocolate Mint Sandwich Cookies
This recipe for chocolate peppermint sandwich cookies is perfect for the holidays! These are easy to make, and everyone loves them.
Ingredients
Sandwich Cookie
- 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
Cream Filling
- 1/2 cup unsalted butter, room temp
- 2 cups powdered sugar
- Peppermint extract - a few drops
- 1 teaspoon vanilla extract
- Green gel food color
Instructions
Chocolate Cookies
- 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.
Nutrition Information:
Yield:
20Serving Size:
1 cookieAmount 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:
Brownie Chocolate Chip • Buckeye • Butterscotch Popcorn • Chocolate Chip Pudding • Chocolate Marshmallow • Chocolate Thumbprint • Christmas Linzer • Ginger Molasses • Heath Bar • Nutella Stuffed • Peppermint Frosted • Red Velvet Thumbprint • Reese’s Pieces • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry