Chocolate Mint Cookie Sandwiches

stack of chocolate mint sandwich cookies with milk in background

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!




  • ¼ cup (50g) unsalted butter
  • 2 oz. (58g) unsweetened chocolate baking bar
  • 1 ½ cups (180g) all-purpose flour
  • 1 tsp (3g) baking powder 
  • ¼ tsp (1g) fine sea salt
  • 2 eggs, room temperature
  • 1 cup (200g) granulated sugar
  • ~1 cup powdered sugar, for rolling


  • 3 cups powdered sugar
  • 6 TBSP unsalted butter, room temperature
  • 6 TBSP heavy cream or half-and-half
  • 3/4 tsp peppermint extract (affiliate link)
  • Optional: 4-5 drops green food coloring (affiliate link)


  1. 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.
  2. In a mixing bowl, stir together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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 (affiliate link), continue mixing until smooth (approximately 3-6 minutes). Add in food coloring (affiliate link) 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.
  7. 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). 

Keywords: holiday, Christmas, baking, cookie box, chocolate

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