Minty Cocoa Fudge Sandwich Cookies
Rich, fudgy, and irresistibly refreshing, Minty Cocoa Fudge Sandwich Cookies are the ultimate indulgence for chocolate and mint lovers alike. These decadent treats start with soft, chocolate-infused cookies that boast a melt-in-your-mouth texture, thanks to the perfect blend of unsweetened cocoa powder and creamy butter. Sandwiched between each cookie is a luscious, whipped filling made with powdered sugar, heavy cream, and a touch of peppermint extract for that signature minty kick. For an extra festive twist, add a hint of green food coloring to the filling to evoke classic mint vibes. Ready in just 30 minutes, these cookies are a showstopping dessert for holidays, special occasions, or anytime your dessert cravings come calling.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar (packed)
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Heavy whipping cream
- 1.5 cups Powdered sugar
- 0.5 teaspoon Peppermint extract
- 2 drops Green food coloring (optional)
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 softened butter, granulated sugar, and light brown sugar using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
Using a tablespoon or small cookie scoop, portion the dough into small balls and place them evenly on the prepared baking sheets, leaving about 2 inches between each ball.
Flatten each ball slightly with the bottom of a glass or the palm of your hand.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
While the cookies are cooling, prepare the mint filling. In a medium bowl, beat the heavy whipping cream, powdered sugar, and peppermint extract together until creamy and smooth.
If desired, add 2 drops of green food coloring to the filling and mix well for a minty green hue.
Once the cookies are fully cooled, spread a generous spoonful of the mint filling onto the flat side of one cookie, then sandwich it with another cookie, flat sides together.
Repeat with the remaining cookies and filling.
Store the Minty Cocoa Fudge Sandwich Cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 556.8 g | 202% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 390.5 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 244 mg | 19% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2119 mg | 45% | |
*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.
