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!
This post was originally published in December of 2015. The text and photos were updated in December of 2020 for additional clarity.
Hip-hip-hooray for this time of year: my birthday and cookie time. What does a food blogger make for one’s birthday, you might be wondering?
All of the sweets.
Since my special day arrives exactly two weeks before Christmas, it’s the perfect time to get baking. Besides, cookies are one of the most important food groups, right? And having an excuse to bake them all day long, while simultaneously eating them fresh out of the oven, just seems too good to be true.
But guess what!?! IT’S NOT TOO GOOD TO BE TRUE!
It’s absolutely true, happening year after year, in the most wonderful cookie way possible.
Speaking of wonderful cookie possibilities: let’s talk about these Chocolate Mint Sandwich Cookies. The soft, fudgy, chocolate pixie cookies that are sandwiched together with a rich, fluffy, mint frosting *wipes up drool* are here, waiting to be devoured.
This chocolate pixie cookie recipe is courtesy of my Grandma. I went a little further and added in some creamy mint filling, because the only thing that can make one chocolate crinkle cookie better is by putting two cookies together with some frosting and being able to call it one, right?!
I sometimes wonder how I can get away with this.
Let’s take a look at these magical sandwich cookies, that yes, are perfect for the holidays but there’s no wrong time to make them.
We’re in luck! Another cookie recipe with simple ingredients. You know, the basics like all-purpose flour, butter, eggs, sugar…
There is one very important ingredient note, however. You must use unsweetened baking chocolate. You know, the kind that comes in the bars and you find it in the baking aisle. That one.
When made with another kind of chocolate (even 60% cacao or mostly bittersweet), the cookies come out quite flat, unlike the soft, pillowy cookies we’re looking for.
So be sure to grab a bar next time you’re at the store.
Important Recipe Notes
Like most cookie doughs, you’ll mix this one in a mixer (you can use a stand mixer or a hand-held).
It’s essential that this dough chills overnight. You can get away with 3-5 hours, or placing it in the freezer for a couple of hours, but you want to be sure it’s cold so that the cookies don’t spread and that you’re able to roll the balls in your hands.
The dough will be sticky, and chilling helps it hold its shape and prevents melting all over your hands. But let’s be clear: your hands are still going to get pretty chocolatey. It’s all good though.
Once you’ve chilled the dough, measure out 1 tablespoons worth of dough. Even better: weigh each ball so they’re the same size. Each cookie dough ball should be around 15-16 grams. Since we’re making cookie sandwiches, it’s important that the cookies are right around the same size.
Bake them low and slow: 300°F for 14-15 minutes. Yep, you read that right, 300°F. Once they’ve baked, let them rest on the pan for a minute to set up before transferring to a wire rack to cool completely.
As you’re baking the cookies, don’t let the dough sit at room temperature. Continue rolling out the dough as the first batch bakes, then once they’ve been formed and rolled in powdered sugar, place them back in the fridge until they’re ready for their time in the oven.
The Mint Filling
Ah, how is it that mint and chocolate are one of the best combinations out there?
This creamy mint filling is basically a buttercream frosting that is piped onto the bottom of each cookie and then topped with another.
It gets its minty flavor from peppermint extract, making it easy to add more as needed if you’re all about the peppermint.
And that green coloring? I use Watkin’s food coloring because it’s made with all-natural dyes. Feel free to omit the food coloring altogether if you’d like.
Other fun variations? Roll the edges in chopped candy canes or mini chocolate chips. Have fun, these cookies weren’t made for it!
More Chocolate Cookies to Love:
- Peppermint Brownies (ok, not a cookie, but if you love these cookies, you’ll LOVE these brownies!
- Triple Chocolate Skillet Cookie
- Hot Chocolate Fudge Cookies
- No-Bake Chocolate Cookies
Chocolate Mint Cookie Sandwiches
- ¼ cup unsalted butter
- 2 oz. unsweetened chocolate baking bar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 2 eggs, room temperature
- 1 cup granulated sugar
- ~1 cup powdered sugar, for rolling
- 3 cups powdered sugar
- 6 Tablespoon unsalted butter, room temperature
- 6 Tablespoon heavy cream or half-and-half
- 3/4 tsp peppermint extract
- Optional: 4-5 drops green food coloring
- 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 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!
- 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).
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.