Introduction

These Chocolate Mint Sandwich Cookies combine rich chocolate cookies with a refreshing peppermint cream filling. Perfectly tender and lightly sweet, they make a delightful treat for any occasion.

The image shows a stack of chocolate crinkle cookies with a light green cream filling sandwiched in the middle. Each cookie has a cracked, powdered sugar top in dark brown color, contrasting with the smooth and bright green cream layer inside. The stack contains four cookie sandwiches placed on a silver wire rack, with several more scattered around it. In the background, there are two milk bottles blurred out on a white marbled surface, and a knife with some green cream on it rests to the right of the cookies. The overall scene has a clean, bright look with a soft focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (50 g) unsalted butter
2 oz. (58 g) unsweetened chocolate baking bar
1 ½ cups (180 g) all-purpose flour
1 tsp (3 g) baking powder
¼ tsp (1 g) fine sea salt
2 eggs, room temperature
1 cup (200 g) granulated sugar
About 1 cup powdered sugar, for rolling
6 Tablespoons unsalted butter, room temperature (for filling)
3 cups powdered sugar (for filling)
6 Tablespoons heavy cream or half-and-half (for filling)
¾ tsp peppermint extract
Optional: 4-5 drops green food coloring

Instructions

Step 1: Melt together the ¼ cup unsalted butter and 2 oz. unsweetened chocolate either in a double boiler or microwave in 20-second intervals, stirring between each until smooth. Set aside to cool slightly.
Step 2: In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a hand or stand mixer, beat the eggs and granulated sugar until combined. Gradually drizzle in the melted chocolate mixture while mixing.
Step 4: Add the dry ingredients to the wet mixture and mix just until combined. Cover and chill the dough for at least 3-4 hours, preferably overnight.
Step 5: Preheat the oven to 300°F (150°C). Shape the chilled dough into tablespoon-sized balls (about 15-16 grams each). Roll each ball in powdered sugar until fully coated and place them about 2 inches apart on a parchment-lined baking sheet.
Step 6: Bake for 14-15 minutes until the edges are set. Allow cookies to rest on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely.
Step 7: For the peppermint cream filling, beat 6 tablespoons room temperature butter until smooth. Gradually add 3 cups powdered sugar, 6 tablespoons heavy cream, and ¾ teaspoon peppermint extract. Continue mixing for 3-6 minutes until creamy. Add green food coloring if desired.
Step 8: Once cookies are cooled, flip one cookie bottom side up and pipe or spread about ½ to 1 tablespoon of filling. Top with another cookie right side up to form a sandwich. Repeat with remaining cookies and enjoy.

Tips & Variations

For a stronger mint flavor, add a little more peppermint extract to the filling, but do so gradually to avoid overpowering the chocolate.
Use half-and-half instead of heavy cream in the filling for a lighter texture.
Roll the cookie dough balls in colored sanding sugar instead of powdered sugar for a festive look.
If you prefer, spread the filling with a knife instead of piping.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the cookies without filling for up to 2 months. Allow refrigerated or frozen cookies to come to room temperature before assembling or serving. Reheat slightly if desired, but filling is best served chilled or at room temperature.

How to Serve

The image shows many small sandwich cookies arranged closely together on a white marbled surface. Each sandwich has two cracked dark brown cookies covered in a thick layer of white powdered sugar, creating a rough, uneven texture on the outside. Between the two cookies is a smooth pale green cream filling, thick and evenly spread, forming the middle layer of the sandwich. The cookies and filling contrast sharply in color and texture, with the dark brown cracked cookies, the white powdered sugar, and the light green creamy filling clearly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, chilling the dough for several hours or overnight helps develop flavor and texture, making it easier to handle and resulting in tender cookies.

Can I use a different extract in the filling?

Absolutely! You can substitute peppermint extract with spearmint or even vanilla extract for a different twist, though peppermint complements chocolate best in this recipe.