Chocolate Mint Sandwich Cookies are simple to make and a delightful treat for anyone who loves the classic chocolate-and-mint pairing.
The holidays can be hectic — homeschooling, shopping, cooking, baking and more — and it always seems like there’s too little time. When the stress builds up, a little chocolate with a touch of mint is my go-to comfort. These sandwich cookies are an easy, festive way to relax and enjoy the season.
These cookies are chewy with pretty cracked tops and a creamy mint filling. The dough is slightly sticky and spreads during baking, which creates those signature cracks. Chilling the dough briefly makes them easier to portion and helps produce consistent texture and appearance.
Notes:
- The cookie dough is delicate and sticky. Chill about 20–30 minutes, then scoop and divide each portion into three small balls. Roll and gently flatten so the cookies develop uniform cracks while baking. Allow plenty of space on the baking sheet because the cookies spread.
- For the mint frosting, add green food coloring sparingly — a tiny amount will usually be enough to reach a soft mint shade. A little peppermint extract adds a bright, refreshing flavor.
Chocolate Mint Sandwich Cookies
Chocolate Mint Sandwich Cookies are really easy and fun to make — perfect for chocolate and mint lovers.
Prep Time: 15 mins
Cook Time: 7 mins
Total Time: 22 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 539 kcal
Ingredients
For the cookie dough:
- 3 tablespoons unsalted butter
- ¾ cup packed light brown sugar
- 1 tablespoon water
- 1 cup semi-sweet chocolate chips
- 1 large egg
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the frosting:
- ¼ cup unsalted butter, room temperature
- 2 oz cream cheese, softened
- ¼ teaspoon peppermint extract
- 2½ cups powdered sugar
- 2 teaspoons half-and-half or milk
- 1 drop green food coloring (or to desired color)
Instructions
- In a medium saucepan, combine the butter, brown sugar, water and chocolate chips. Cook over low heat until the butter and chocolate are melted and the mixture is smooth.
- Remove from heat and let the mixture cool for about 20 minutes.
- Meanwhile, whisk together the flour, baking soda and salt in a medium bowl; set aside.
- Line a baking sheet with parchment paper or a silicone mat.
- Add the egg and vanilla to the cooled chocolate mixture and beat with an electric mixer until combined.
- Gradually add the dry ingredients and mix until incorporated. Chill the dough for about 20 minutes to make it easier to handle.
- Preheat the oven to 350°F (175°C).
- Scoop the dough into teaspoon-sized balls. For uniform cookies, scoop and divide each portion into three small balls, roll and gently flatten.
- Place the dough balls on the prepared baking sheet, leaving space for spreading.
- Bake 9–10 minutes, or until the tops are dry and cracked. Let cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting:
- Cream the butter and cream cheese together for about 30 seconds until smooth.
- Add the peppermint extract and mix to combine.
- Sift the powdered sugar into the bowl, about ½ cup at a time, mixing after each addition. Add the half-and-half or milk as needed to reach a spreadable consistency.
- Add a drop of green food coloring and mix until the color is even. Taste and adjust peppermint extract if desired.
- Once the cookies are completely cool, spread or pipe a small amount of frosting onto half of the cookies and sandwich with the remaining halves.
Nutrition
Calories: 539 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 29 g
Saturated Fat: 17 g | Cholesterol: 75 mg | Sodium: 405 mg | Fiber: 3 g | Sugar: 38 g
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