If you’re craving something that perfectly balances rich chocolate with a refreshing hint of mint, these Chocolate Mint Sandwich Cookies are nothing short of magical. The soft, cocoa-infused cookies envelop a creamy, cool peppermint chocolate ganache, making each bite a delicious contrast of flavors and textures. Whether you’re making a batch for the holidays or as a midweek treat, these sandwich cookies are guaranteed to delight anyone lucky enough to snag one. Trust me, this is the baking project you’ll want to share—or not!
Ingredients You’ll Need
What I love most about Chocolate Mint Sandwich Cookies is how a handful of classic pantry ingredients come together to make something incredibly special. Each component adds its own charm, from the richness of butter to the invigorating mint in the filling—don’t underestimate the power of simplicity here!
- Unsalted butter (1 cup, softened): Provides the cookies with a rich, tender crumb and essential moisture.
- Granulated sugar (1 cup): Ensures just the right amount of sweetness and contributes to a perfectly chewy texture.
- Large egg (1): Binds everything beautifully and helps the cookies hold their shape.
- Vanilla extract (1 teaspoon): Subtly enhances both the chocolate and mint flavors.
- All-purpose flour (2 cups): Gives these cookies their sturdy, sandwich-ready structure.
- Unsweetened cocoa powder (1/2 cup): Delivers those deep, chocolatey notes that make these cookies so irresistible.
- Baking soda (1/2 teaspoon): Lightly lifts the dough for a tender finish.
- Salt (1/4 teaspoon): Balances the sweetness and amps up the cocoa flavor.
- Heavy cream (1/2 cup): Acts as the luscious base for an ultra-smooth chocolate mint filling.
- Semi-sweet chocolate chips (1 1/2 cups): Melt down to create the rich, fudgy ganache.
- Peppermint extract (1/2 teaspoon): Adds that utterly refreshing blast of mint to the filling.
- Powdered sugar for dusting (optional): Gives the finished cookies a snowy, festive touch.
How to Make Chocolate Mint Sandwich Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C)—getting that temperature right is key for a perfectly baked cookie! Line two baking sheets with parchment paper; this makes cleanup a breeze and prevents sticking, so your Chocolate Mint Sandwich Cookies slide right off.
Step 2: Cream Together Butter and Sugar
Grab a large mixing bowl and beat the softened butter together with the granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Creaming really helps incorporate air, giving the cookies a delicate texture, so don’t rush this step!
Step 3: Add Egg and Vanilla
Crack in your egg and pour in that fragrant vanilla extract. Beat until everything’s smooth and well combined. This step builds the foundation of flavor, so make sure there aren’t any streaks of egg left.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures everything gets evenly distributed. Nobody wants a pocket of baking soda or a lump of cocoa in their cookies!
Step 5: Bring the Dough Together
Gradually add the dry mixture to your wet ingredients, mixing as you go. After the last bit of flour disappears, you’ll be left with a soft, chocolatey dough—just begging to be baked!
Step 6: Shape and Bake
Scoop tablespoon-sized balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the palm of your hand to ensure even baking. Slide into the oven for 8-10 minutes until set but still soft. Trust your nose and don’t overbake! Let the cookies cool completely on a wire rack—they’ll firm up as they cool.
Step 7: Make the Mint Chocolate Ganache
While your cookies are cooling, heat the heavy cream in a small saucepan over medium heat just until it begins to simmer (don’t let it boil!). Pour the hot cream over the chocolate chips in a heatproof bowl, let it sit for 2 minutes to melt, then stir until silky smooth. Stir in the peppermint extract; as soon as you get that first whiff, you’ll know these cookies will be next-level.
Step 8: Assemble the Sandwiches
Once the ganache has cooled to a spreadable consistency, it’s time for the fun part! Spread a generous spoonful of filling onto the flat side of one cookie, then gently press a second cookie on top to make a sandwich. Do this with all the cookies. If you’re feeling fancy, add a dusting of powdered sugar, or roll the edges in crushed peppermint candies.
How to Serve Chocolate Mint Sandwich Cookies
Garnishes
A light dusting of powdered sugar never fails to make these cookies pop on a platter. For a festive twist, roll the assembled cookies’ edges in crushed peppermint candies or even colorful sprinkles—your friends will think you bought them at a fancy bakery!
Side Dishes
These cookies are a dream teamed up with a mug of hot chocolate, a scoop of vanilla ice cream, or a glass of cold milk. If you’re serving them at a party, consider a platter with chocolate-covered strawberries or peppermint bark for a full-on dessert spread.
Creative Ways to Present
Stack the Chocolate Mint Sandwich Cookies in a tall glass jar for a rustic, homespun look, or wrap each cookie in cellophane with a ribbon for gift giving. They also look gorgeous arranged on a tiered cake stand for holiday gatherings or dessert buffets.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Mint Sandwich Cookies fresh by storing them in an airtight container at room temperature for up to 4 days. If you prefer a firmer filling, pop the container in the fridge—just be sure to let the cookies come to room temperature for a few minutes before serving for the best texture.
Freezing
These cookies freeze up beautifully! Place the assembled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Thaw at room temperature, and you’re ready for an instant treat.
Reheating
For a warm, gooey experience, microwave a cookie for about 10-12 seconds. This just softens the ganache and makes the Chocolate Mint Sandwich Cookies taste like they’re fresh from the oven—pure bliss!
FAQs
Can I use peppermint oil instead of peppermint extract?
Yes, but be cautious—peppermint oil is much more concentrated than extract, so use only a drop or two. Taste as you go to avoid overpowering the filling.
Can I make these cookies gluten-free?
Absolutely! Swap in your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour. Do a quick test bake first if you’re using a new blend, as textures can vary slightly.
How do I get perfectly even cookie sizes?
A small cookie scoop is your best friend here—it ensures uniform balls of dough, so each sandwich pairs up beautifully. If you don’t have a scoop, roll tablespoons of dough with your hands.
What if I don’t have heavy cream for the filling?
You can use whole milk in a pinch, though the ganache will be a little lighter and less rich. Try to stick with heavy cream if you can for the creamiest, dreamiest filling!
Can I add food coloring for a festive touch?
Definitely! Mix a drop or two of green food coloring into the ganache before assembling your Chocolate Mint Sandwich Cookies for a fun pop of color—especially perfect during the holidays.
Final Thoughts
There’s something joyous about making and sharing Chocolate Mint Sandwich Cookies. They’re fun to bake, heart-stealing to serve, and irresistible to eat. I hope you give them a try soon—your kitchen (and anyone lucky enough to taste them) will thank you!
Print
Chocolate Mint Sandwich Cookies Recipe
- Total Time: 30 minutes (plus cooling time)
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate cookies filled with a mint-infused ganache. These sandwich cookies are perfect for holiday gatherings or a sweet treat any time of the year.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 1/2 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon peppermint extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients to form a dough.
- Bake Cookies: Scoop tablespoon-sized balls of dough onto baking sheets, flatten slightly, and bake for 8-10 minutes. Cool on a wire rack.
- Make Filling: Heat heavy cream in a saucepan, pour over chocolate chips, let sit, then stir until smooth. Add peppermint extract and let cool.
- Assemble Cookies: Spread mint chocolate filling on one cookie, top with another to make a sandwich. Repeat with remaining cookies. Dust with powdered sugar if desired.
Notes
- Store cookies in an airtight container at room temperature or in the refrigerator for a firmer filling.
- For a fun variation, roll the edges of the sandwiches in crushed peppermint candies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 16g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
