4.9 from 24 votes
Chocolate Mint Cookie Sandwiches
Indulge in soft, fudgy Chocolate Mint Cookie Sandwiches. With rich crinkle cookies sandwiching fluffy, mint frosting, they're irresistible! Festive for the holidays, but ready for anytime that chocolate-mint craving hits!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
17
Sandwiches
Calories:
270 kcal
Course:
Dessert
Cuisine:
American
Ingredients
COOKIES:
- ¼ cup butter unsalted
- 2 oz. unsweetened chocolate baking bar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt fine sea salt
- 2 egg room temperature
- 1 cup granulated sugar
- powdered sugar for rolling, ~1 cup
MINT CREAM FILLING:
- 6 Tablespoon butter room temperature, unsalted
- 3 cups powdered sugar
- 6 Tablespoon heavy cream or half-and-half
- 3/4 /4 tsp peppermint extract
- green food coloring optional, 4-5 drops
Instructions
- Melt together the butter and unsweetened chocolate, either in a double boiler or in the microwave. If using the microwave, microwave in 20-second intervals, stirring in between each one. Set aside to cool slightly.
- In a mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- Using a hand or stand mixer, beat together the eggs and sugar until combined. Drizzle in the chocolate mixture while continuing to mix. Gradually add in the dry ingredients and mix just until combined. Cover and chill the dough for at least 3-4 hours, preferrably overnight.
- Preheat oven to 300°F. Remove dough from fridge and shape into 1 tablespoon-sized balls (15-16 grams each). Roll balls into a bowl of powdered sugar until completely coated and place on a parchment-lined baking sheet, approximately 2 inches apart.
- Bake for 14-15 minutes until edges are set. Let the cookies rest on the baking sheet for 1-2 minutes, then transfer to a wire cooling rack.
- Peppermint Frosting Filling: In a mixing bowl or bowl of a stand mixer, beat the room temperature butter until smooth and creamy. Add in the powdered sugar, heavy cream, peppermint extract, continue mixing until smooth (approximately 3-6 minutes). Add in food coloring as desired. Transfer to a piping bag or a plastic bag with the corner cut off for the easiest assembly. You can also spread the filling with a knife.
- Once cookies are completely cooled, flip a cookie over so the bottom is facing up. Either pipe or spread mint filling around the bottom, using approximately 1/2 to 1 tablespoon, depending on how much filling you want. I like double stuffed. Place another cookie on top of the filling (right side up) to complete the sandwich. Continue this process until all cookies have been turned into cookie sandwiches, and enjoy!
Cup of Yum
Notes
- 12/20 Update: The cookie recipe was halved resulting in 18 cookie sandwiches. Easily double it if you need to make more!
- Storage: Store in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week (I love the fridge because cold chocolate and mint is just SO GOOD).
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
43g
(14%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
44mg
(15%)
Sodium
71mg
(3%)
Potassium
54mg
(1%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
313IU
(6%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17 Sandwiches
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 71mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.