Chocolate Mint Sandwich Cookies Recipe
These Chocolate Mint Sandwich Cookies combine rich, fudgy chocolate cookies rolled in powdered sugar with a creamy, refreshing peppermint filling. Perfectly portioned and baked at a low temperature for a tender texture, these double-stuffed cookies are a delightful treat for chocolate and mint lovers alike.
- Prep Time: 15 minutes plus 3-4 hours chilling
- Cook Time: 14-15 minutes
- Total Time: 3 hours 30 minutes to overnight (including chilling)
- Yield: Approximately 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
COOKIES:
- 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
- ~1 cup powdered sugar, for rolling
MINT CREAM FILLING:
- 6 tablespoons unsalted butter, room temperature
- 3 cups powdered sugar
- 6 tablespoons heavy cream or half-and-half
- ¾ tsp peppermint extract
- Optional: 4-5 drops green food coloring
Instructions
- Melt Chocolate and Butter: Melt together the butter and unsweetened chocolate using a double boiler or microwave in 20-second intervals, stirring between each until smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
- Combine Wet Ingredients and Chocolate: Using a hand or stand mixer, beat the room temperature eggs and granulated sugar until combined. Gradually drizzle in the melted chocolate and butter mixture while continuing to mix.
- Add Dry Ingredients: Slowly add the dry ingredients to the wet mixture and mix just until combined to form the dough. Cover and chill for at least 3-4 hours or preferably overnight.
- Preheat Oven and Prepare Dough Balls: Preheat the oven to 300°F (149°C). Remove chilled dough and shape into 1 tablespoon-sized balls (about 15-16 grams each). Roll each ball thoroughly in powdered sugar to coat.
- Bake Cookies: Place the coated dough balls about 2 inches apart on parchment-lined baking sheets. Bake for 14-15 minutes until the edges are set. Remove from oven and let rest on baking sheet for 1-2 minutes before transferring to wire racks to cool completely.
- Make Mint Cream Filling: In a mixing bowl or stand mixer, beat softened unsalted butter until smooth and creamy. Add powdered sugar, heavy cream or half-and-half, and peppermint extract. Beat until smooth and fluffy, about 3-6 minutes. Add green food coloring if desired and mix until evenly distributed. Transfer filling to a piping bag or use a plastic bag with a snipped corner.
- Assemble Sandwich Cookies: Once cookies are completely cooled, flip one cookie bottom-side up and pipe or spread about ½ to 1 tablespoon of mint cream filling on it. Place another cookie on top, right side up, to form a sandwich. Repeat with remaining cookies. Serve and enjoy!
Notes
- Chilling the dough overnight improves the texture and flavor of the cookies.
- Rolling the dough balls generously in powdered sugar ensures a pleasant crackly coating after baking.
- The cookies are baked at a low temperature to keep them soft and fudgy rather than crisp.
- You can adjust the peppermint extract quantity to your flavor preference.
- For a festive look, add green food coloring to the filling.
- Use a reusable pastry bag or an improvised plastic bag for easy filling application.
Keywords: Chocolate mint cookies, sandwich cookies, peppermint filling, chocolate cookies, holiday cookies, soft baked cookies
Find it online: https://mixitwitjoe.com/chocolate-mint-sandwich-cookies-recipe/
