Description
These Chocolate Mint Sandwich Cookies are a family favorite, offering a delightful combination of thin, crisp chocolate cookies and a refreshing mint cream filling. They’re surprisingly easy to make and bring a smile to everyone’s face, perfect for special occasions or just a sweet treat.
Ingredients
Scale
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Mint Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 teaspoon peppermint extract (or to taste)
- 2–3 tablespoons milk (dairy or non-dairy)
- Green food coloring (optional)
Instructions
- For the Cookies: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 30 minutes (or up to 2 days).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 1.5 to 2-inch round cookie cutter to cut out shapes. Place cookies on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the cookies are crisp. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- For the Mint Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth. Stir in the peppermint extract and 2 tablespoons of milk. If the filling is too thick, add more milk, 1 teaspoon at a time, until it reaches a spreadable consistency. If desired, add a few drops of green food coloring and mix until evenly colored.
- Assemble the Cookies: Once the cookies are completely cool, spread about 1 teaspoon of mint filling onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
- Store the finished cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for longer freshness.
Notes
- For extra crisp cookies, roll the dough as thinly as possible without tearing.
- Make sure your butter for both the cookies and the filling is properly softened for the best texture.
- The chilling step for the dough is crucial for easier handling and to prevent the cookies from spreading too much.
- Adjust the amount of peppermint extract in the filling to your personal preference for mint intensity.
- These cookies are delightful when served with a cold glass of milk or a cup of coffee.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 22g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
