Christmas cookie baking is a tradition in my house and every year, we make these delicious Chocolate Mint Sandwich Cookies.
There are certain must-have holiday flavors this time of year and peppermint is at the top of the list. These Chocolate Mint Sandwich Cookies are so perfectly minty, I couldn’t believe just how good they were the first time I made them quite a few years ago. They look pretty and they taste even better!
The chocolate cookie part of these sandwich cookies are so chewy and delicious that they would do just fine on their own. But the mint filling is what makes this cookie incredible. One bite and you will be hooked! Sorry fair warning!
These cookies have always been either the first must-make cookie on my list because I can’t wait to get to them or the last because they are so delicious, I want them to be fresh and amazing on Christmas Eve. Though many years, I make two batches because everyone loves them so much. Either way, holiday baking isn’t complete without at least one batch of these Chocolate Mint Sandwich Cookies. These are my husband’s absolute favorite Christmas cookies because he loves almost anything with mint it.
I wish I could take credit for this Chocolate Mint Cookies recipe, but I can’t. I found it in one of my Taste of Home magazines a long time ago. You can see the original version (almost identical) here.
I love that this recipe makes quite a few cookies without even doubling it. You’ll get about 30 good-sized sandwich cookies, which is already two cookies in one. Not too bad for a fairly simple cookie recipe.
Anyways, you must make this Chocolate Mint Sandwich Cookie recipe for Christmas this year. Seriously, you will adore it.
Everyone will thank you for it. Make it. Unless, of course, you have gluten and dairy restrictions like me, in which case, check out some of my Paleo recipes while you’re here!Print
- 6 Tbsp butter
- 1 1/2 cups brown sugar, packed
- 2 Tbsp water
- 2 cups (12 ounces) semisweet chocolate chips
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour or 2 1/4 cup gluten-free flour blend with xanthum gum (I use King Arthur flour)
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 3 Tbsp milk + 1–2 extra tsps
- 1 tsp peppermint extract
- dash salt
- 3 drops green food coloring, optional
- Preheat the oven to 350°
- Melt the butter over medium-low heat in a small saucepan. Add the brown sugar, water, and chocolate chips. Decrease the heat to low and stir often until the chocolate chips are melted. Set aside to cool for about 15 minutes or so. Whisk in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the chocolate.
- Use a spoon or cookie scoop to drop small tablespoons of cookie dough onto ungreased baking sheets. Bake for 10-12 minutes or until firm. Place on a wire rack to cool.
- Cool completely before adding the filling.
- For the filling:
- Mix the confectioners’ sugar, softened butter, milk, peppermint extract, salt, and food coloring until smooth. Spread over the bottom of half of the cookies, then top with the rest of the cookies.