Chocolate Mint Sandwich Cookies
Indulge in the irresistible combination of rich chocolate and refreshing mint with these Chocolate Mint Sandwich Cookies! Perfectly soft and chewy chocolate cookies are paired with a luscious, creamy mint filling, delicately tinted with a hint of green for a festive touch. Made with pantry staples like cocoa powder, semi-sweet chocolate chips, and peppermint extract, these decadent sandwiches are easy to prepare in under an hour. Whether you’re baking for the holidays, a special occasion, or just a sweet treat, these cookies are sure to impress. Serve them with a glass of cold milk or as a delightful addition to your dessert table. Plus, they store beautifully, making them the perfect make-ahead dessert option!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 tablespoons heavy cream
- 1.5 cups powdered sugar
- 0.5 teaspoon peppermint extract
- 3 drops green food coloring
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips.
Using a tablespoon, scoop portions of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the edges are set but the centers still look soft. Do not overbake; the cookies will firm up as they cool.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the mint filling, mix together the powdered sugar, heavy cream, peppermint extract, and green food coloring in a medium-sized bowl until smooth and spreadable.
Once the cookies are completely cooled, spoon about 1 tablespoon of mint filling onto the flat side of half the cookies. Top with the remaining cookies, pressing down gently to sandwich them together.
Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate to keep them fresh longer.
Nutrition Facts
Calories |
6114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 173.6 g | 868% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 2659 mg | 116% | |
| Total Carbohydrate | 935.1 g | 340% | |
| Dietary Fiber | 83.8 g | 299% | |
| Total Sugars | 570.3 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
