Mint Chocolate Sandwich Cookies
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These refreshing Mint Chocolate Sandwich Cookies are an understated holiday classic. Easy to make, and incredibly delicious. Chocolate shortbreads are filled with peppermint buttercream for a festive cookie.
If you're looking for more mint chocolate recipes, check out some of my other favorites like my Thin Mint Biscotti, Mint Meltaways, or my Mint Chocolate Coconut Squares.
Table of Contents
Looking for a simple but festive cookie? Look no further because these Mint Chocolate Sandwich Cookies are just what you need! All I want is a simple, but most importantly, delicious cookie that makes me feel like it's the holidays. And, if you're a fan of the Mint Oreos then these are a homemade version!
This simple chocolate shortbread cookie is filled with peppermint buttercream. You can color them pastel green if you prefer, like Mint Oreos, or for a little more festive look. While I don't color mine, you can add in some natural green food color if the mood strikes you! These cookies go great with a glass of milk, a hot cocoa, or a cup of tea. And, they're a perfect cookie to leave out for Santa!
Why You'll Love This Recipe
Refreshing & Indulgent: These Mint Chocolate Sandwich Cookies offer a delightful blend of flavors that is both refreshing and indulgent. The cool, invigorating taste of mint perfectly complements the rich, deep flavor of chocolate, creating a harmonious balance that is incredibly satisfying.
Creamy Filling & Crunchy Cookies: One of the best things about these Mint Chocolate Sandwich Cookies is their textural contrast. The cookies themselves are crisp and buttery shortbreads, providing a satisfying bite. Inside, the creamy mint filling adds a smooth and luscious layer that contrasts beautifully with the cookie's crunch.
Enjoy Anytime: These cookies are perfect for snacking on their own, pairing with a glass of milk, or even as a base for more elaborate desserts. Crush them up to make a mint chocolate cookie crust for pies or cheesecakes, just like you'd use Oreos! Use them as an ice cream topping, brownie topping, or even in an icebox cake.
Ingredients
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until you no longer see powdered sugar, there may still be chunks of butter but that’s okay as it’s soft.
Add the flour and cocoa and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
Step 3
Using your hands, form the dough into 36 balls and place on the prepared cookie sheets. Flatten slightly so they are about 1 ¾-inches in diameter.
Step 4
Bake for 13 minutes or until the edges look set and dry. Allow to cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, peppermint extract, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Step 6
Turn over every other cookie so they’re all paired and pipe a dollop of frosting onto each of the turned over cookies. Sandwich with the second cookie on top.
FAQ's
Yes, just add ½ teaspoon fine sea salt to the recipe.
Yes, just double the amount as flavors are usually not as strong as extracts.
These sandwich cookies are crisp and buttery because they have a shortbread base. So they need to be stored in a cool dry place.
Craving More?
Mint Chocolate Sandwich Cookies
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 tablespoon vanilla extract
- 212 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
Filling
- 85 grams salted butter (softened)
- 170 grams powdered sugar (sifted)
- ½ teaspoon peppermint extract
- ½ teaspoon water
Instructions
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar and vanilla extract. Mix on low until you no longer see powdered sugar, there may still be chunks of butter but that’s okay as it’s soft.
- Add the flour and cocoa and mix on low until combined into a smooth dough, it should feel like play dough in your hands.
- Using your hands, form the dough into 36 balls and place on the prepared cookie sheets. Flatten slightly so they are about 1 ¾-inches in diameter.
- Bake for 13 minutes or until the edges look set and dry. Allow to cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, peppermint extract, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other cookie so they’re all paired and pipe a dollop of frosting onto each of the turned over cookies. Sandwich with the second cookie on top.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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