Soft-baked and layered with peppermint filling, Chocolate Mint Sandwich Cookies are a seasonal favorite. Easy to make and perfect for holiday tins or wintry weekend baking.
These Chocolate Mint Sandwich cookies are a delightful treat that layers rich, fluffy, chocolatey cookies around a cool, creamy mint filling. With each bite, you get the indulgence of deep chocolate flavor balanced by the bright, sweet taste of mint, making them a festive choice for the holidays or a year-round favorite for mint-chocolate lovers.
For more fun cookie recipes you have to check out my Chocolate Pumpkin Whoopie Pies, Butter Crunch Cookies, and Kitchen Sink Cookies.
Table of Contents
Recipe Ingredients
Semi-Sweet Chocolate Chips – If you can, I recommend you choose high-quality chocolate chips like Ghirardelli or Guittard. They melt into the dough and create that rich, fudgy chocolate base.
Peppermint Extract – This gives the filling its classic minty flavor. Start small and adjust to taste—it’s strong and can easily overpower the cookies.
Salt – A small pinch helps balance the sweetness and brings out the mint flavor. You can omit if using salted butter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Peppermint Baking Chips in the Dough – Replace a portion of the chocolate chips with peppermint baking chips to infuse the cookies themselves with mint flavor.
Swap in Dutch-Processed Cocoa for a Richer Cookie – Use Dutch-processed cocoa powder instead of semi-sweet chips and reduce the added chocolate slightly for a deeper, less sweet flavor.
How to Make Chocolate Mint Sandwich Cookies
Step 1: In a medium-sized mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
Step 2: In a large saucepan over low heat, melt the butter. Add the brown sugar and stir with a heatproof spatula. Remove the mixture from heat. Add the water, then the chocolate chips, and stir until the chips have melted.
Step 3: Beat in the eggs one at a time, then add the vanilla. Gradually fold in the dry ingredients. Mix until just combined.
Step 4: Roll the cookie dough into 1½” balls and place on a baking sheet. Place in the oven and bake for 8–11 minutes at 350 degrees Fahrenheit (177 degrees Celsius). Remove from the oven and allow to cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
Step 5: While the cookies are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 30 seconds on high. Turn the mixing speed to low and gradually add the powdered sugar, one cup at a time. Once the mixture has incorporated, add the milk, salt, peppermint extract, and food coloring. Gradually increase the speed and continue beating for 2–3 minutes until light and fluffy.
Step 6: Place the filling into a bag and pipe onto one side of a cooled cookie. Place a “top” on it (try to match up similar-sized/shape ones). Allow the cookies to sit for 30 minutes before eating.
Expert Tips
Line Baking Sheets with Parchment Paper – Using parchment instead of greasing the baking sheet helps cookies bake evenly and prevents sticking, especially with soft chocolate dough.
Sift Powdered Sugar for a Smoother Filling – Sifting the powdered sugar before adding it to the filling helps eliminate clumps and gives you a fluffier, smoother texture.
FAQs
Crushed candy canes, mini chocolate chips, or holiday sprinkles are fun to add around the filling edges once the cookies are assembled.
Yes, a piping bag fitted with a round or star tip works well for clean, even filling. If you don’t have a tip, you can simply snip the end of a disposable bag for easy application.
Storage Information
To STORE, place the Mint Chocolate Double Delights in an airtight container in a cool, dry spot. They’ll stay fresh for up to 4–5 days at room temperature.
For longer storage, FREEZE the cookies (unfilled or filled) in a single layer until firm, then transfer to a freezer-safe bag or container—good for up to 2 months. If frozen, let them thaw at room temperature before serving.
Chocolate Mint Sandwich Cookies Recipe
Ingredients
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 3/4 cup unsalted butter
- 2 large eggs
- 2 tablespoons water
- 1 (12) oz bag of semi-sweet chocolate chips
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/4 teaspoon vanilla extract
Filling
- 3 cups powdered sugar
- 1/3 cup butter - room temperature
- 2-3 Tbsp whole milk
- 1/4 tsp peppermint extract - or more depending on how strong you like it
- pinch of salt
- 2-3 drops of green food coloring - (or red)
Instructions
- In a medium-sized mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large saucepan over low heat, melt the butter. Add the brown sugar and stir with a heatproof spatula. Remove the mixture from heat. Add the water, then the chocolate chips, and stir until the chips have melted.
- Beat in the eggs one at a time, then add the vanilla. Gradually fold in the dry ingredients. Mix until just combined.
- Roll the cookie dough into 1½” balls and place on a baking sheet. Place in the oven and bake for 8–11 minutes at 350 degrees Fahrenheit (177 degrees Celsius). Remove from the oven and allow to cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 30 seconds on high. Turn the mixing speed to low and gradually add the powdered sugar, one cup at a time. Once the mixture has incorporated, add the milk, salt, peppermint extract, and food coloring. Gradually increase the speed and continue beating for 2–3 minutes until light and fluffy.
- Place the filling into a bag and pipe onto one side of a cooled cookie. Place a “top” on it (try to match up similar-sized/shape ones). Allow the cookies to sit for 30 minutes before eating.
Really love these cookies and I know I would enjoy these. Anyway, I’m gonna bake these! Thanks for sharing your mom’S recipe!
Oh, these sound great! I can see how they would be addicting!