Yield: 12 chocolate mint sandwich cookies // Total Time: 50 min. // Disclaimer: This post includes affiliate links.
Mint lovers, this one’s for you.
What are chocolate mint sandwich cookies?
Mint in desserts is probably one of the most divisive topics in the sweets community. You either love mint or say it’s like having toothpaste in your dessert. These chocolate mint sandwich cookies have the perfect amount of mint in them. The cookies are pure chocolate-y rich and chewy goodness. Once you bake the cookies, you fill them with a lightly flavored mint buttercream. The result is absolutely delicious, and may even convert those mint dessert haters.
A couple of things to note:
1. Measuring the ingredients. My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
2. Do not overmix! When adding the flour, you want to make sure to only mix until no flour streaks remain. Over-mixing the batter will lead to super tough and chewy cookies due to too much gluten forming in the batter.
3. Cookie size. I use a 1.5 tbsp. cookie scoop to make these chocolate mint cookie sandwiches (which you can find here), which makes 12 sandwiches. You can use a larger cookie scoop to get larger but less sandwiches, just be sure to increase the baking time by a couple of minutes.
To make chocolate mint cookie sandwiches, you will need:
All purpose flour: for structure and chewiness.
Dutch process cocoa powder: the chocolate flavor in the cookies. I recommend using dutch process because it is darker in color and has a more smooth and rich flavor. However, if natural cocoa powder is all you have on hand, you can easily substitute it in! Just note that the cookies will be much lighter in color.
Baking soda: helps the cookies rise.
Salt: for balancing and bringing out the sweetness of the cookie sandwiches. We will use a small amount in the cookies and a small amount in the mint buttercream.
Unsalted butter: tenderizes and softens the cookies. We will use unsalted butter in the cookies and in the mint buttercream. If using salted butter just be sure to reduce the salt in the cookies to 1/4 tsp. and do not add any extra to the buttercream.
Light brown sugar: sweetens, adds moisture, and adds flavor to the cookies.
Granulated sugar: sweetens and helps lock in moisture in the cookies.
Egg: for binding and adding moisture to the cookies. We will add an extra egg yolk which brings extra richness to the cookies.
Vanilla: for flavoring.
Powdered sugar: for sweetening and thickening the buttercream.
Mint extract: for flavoring the buttercream.
Green food dye: to give the buttercream that classic mint look. I used a combination of this forest green and this mint green to achieve the color in the photographs. The colors are a tad pricey on their own, but I purchased them via this set which I can’t say enough good things about. Their colors are vivid and just all around beautiful!
Heavy cream: slightly thins out the buttercream and makes it more light and fluffy.
Can I double this recipe?
Yes! You can double all of the ingredients in this recipe to end up with 24 delicious chocolate mint cookie sandwiches.
How should I store mint chocolate cookie sandwiches?
These cookie sandwiches can be stored in an airtight container at room temperature. They will be best on the day that they are baked, but will keep for 3 days. If stored in the fridge, they will keep for up to a week.
Tools & ingredients helpful for making this recipe:
I hope you enjoy these chocolate mint sandwich cookies. If you make this recipe, I would love to see and know your thoughts! Leave a rating down below & tag me on Instagram with a picture @freshbeanbakery. Happy baking! x
Chocolate Mint Cookie Sandwiches
- 190 g all purpose flour
- 40 g dutch process cocoa
- 1 tsp. baking soda
- ¾ tsp. salt
- 150 g unsalted butter
- 150 g light brown sugar
- 60 g granulated sugar
- 1 egg + 1 yolk
- 1 tsp. vanilla extract
- 113 g unsalted butter
- ⅛ tsp. salt
- 200 g powdered sugar
- ½ tsp. mint extract
- 2-3 drops green food dye
- 1 tbsp. heavy cream
- Preheat the oven to 350°F / 175°C. Line two baking sheets with parchment paper or a silicone baking mat.
- In a medium sized bowl, melt the butter. Whisk in both sugars until well combined.
- Whisk in the egg, egg yolk and vanilla until very well combined.
- Add in the flour, cocoa, baking soda, and salt. Use a rubber spatula to fold the mixture together just until no flour streaks remain.
- Use a 1.5 tbsp. cookie scoop to dish out the cookies onto the baking sheet, leaving at least 2" of space between each cookie to allow room for spreading. Bake for 10 minutes. Leave the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and salt until light and fluffy (~2 minutes).
- Slowly beat in the powdered sugar in multiple additions until all of the powdered sugar has been used up.
- Add in the mint extract, food dye, and heavy cream. Beat for an additional minute.
- Once the cookies have cooled, frost and sandwich them. Serve and enjoy!