When I think about all the food my grandma has made for us, these cookies always pop into my head first. Which makes sense because the note from my grandma next to these cookies is “old stand by-good” These were a STAPLE in all of our Holiday gatherings, and there were never leftovers. My grandma has moved into a care home, and it is getting harder for her to bake as much as she used to, so last year, I got to bring chocolate sandwich cookies to our Christmas gathering, and it was a really special moment for me. I don’t know what more to say about these cookies other than they are just absolutely delicious, with the soft chocolate cookie, and creamy peppermint frosting, you won’t be able to just have one!
Ingredients you will need
Recipe Tips & Tricks
Refrigerate the dough! You will have a much easier time rolling and cutting the dough when it is cold. You can also choose how to cut it, by either rolling it into a log, then cutting the log, or rolling the dough flat and using cookie cutters! I have a hard time keeping the log in a “round” shape, so I usually roll out the dough and use a cookie cutter. I can get much more uniform circles. My cookie cutters also have cute scallops so I enjoy the extra “flair!”
I use 1 or 2 drops of peppermint essential oil to flavor the frosting, that is what my grandma has always used. If you use essential oil, 1 or 2 drops is all you need, it has a very potent flavor! If you use peppermint extract from the store, you will need much more than 1 or 2 drops. Start with a tsp, then test how strong the flavor is. Continue adding peppermint extract until it reaches a flavor strength you like. If you add a lot of extract, you may need to add a bit more powdered sugar to prevent the frosting from being too runny!
Bake these on an un-greased, non-stick cookie sheet! Since they are refrigerated, they won’t spread too much!
Baking tools I used
Chocolate Mint Sandwich Cookies Video Tutorial
Check out the video below where I walk you through step-by-step how I made chocolate mint sandwich cookies!
Chocolate Mint Sandwich Cookies Step by Step Instructions
Making the cookies
- Cream butter or margarine, and sugar in a mixing bowl until fluffy (3-5 minutes)
- Add in eggs and vanilla and beat well.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Add the flour mixture to the creamed butter mixture, and add in the milk, mixing well.
- Press into slabs, and refrigerate for 1-2 hours or overnight.
Rolling out the dough
- When you take the dough out of the refrigerator, let it sit on the counter for about 10 minutes that way it is easier to work with.
- Roll the dough to 1/8 inch thick and use biscuit cutters to cut circles.
- Bake slices on un-greased cooking sheet at 325 degrees for 9 min.
- Let the cookies sit on the cookie sheet for 5 minutes, then remove and place them on a wire rack so they can cool.
- Once the cookies are fully cooled, assemble the cookies sandwich-style with the mint filling
Making the Mint Filling
- Whip together room-temperature butter, powdered sugar, and milk in a bowl until smooth and creamy.
- Add the peppermint extract or essential oil. Mix well!
Chocolate Mint Sandwich Cookies
Ingredients
- 1 ½ cups butter or margarine
- 2 cups sugar
- 2 eggs
- 1 tsp. vanilla
- 4 cups sifted all-purpose flour
- 1 ½ cups coco powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp salt
- ½ cup milk
Frosting:
- ½ cup butter or margarine
- 2 cups powdered sugar
- 3 Tbs milk
- 15 drops Mint essential oil
Instructions
- Cream butter or margarine, and sugar in a mixing bowl until fluffy (3-5 minutes)
- Add in eggs and vanilla and beat well.
- In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Add the flour mixture to the creamed butter mixture, and add in the milk, mixing well.
- Press into slabs, and refrigerate for 1-2 hours or overnight.
- Shape dough into two 10 x 1 1/2 inch rolls and wrap each roll into wax paper; chill for several hours or overnight. Alternatively, refridgerate the dough to be rolled out flat and cut out with cookie-cutters
- When you take the dough out of the refrigerator, let it sit on the counter for about 10 minutes that way it is easier to work with.
- Roll the dough to 1/8 inch thick and use biscuit cutters to cut circles
- Bake slices on un-greased cooking sheet at 325 degrees for 9 min.
- Let the cookies sit on the cookie sheet for 5 minutes, then remove and place them on a wire rack so they can cool
- .Once the cookies are fully cooled, assemble the cookies sandwich-style with the mint filling
Filling
- Whip together room-temperature butter, powdered sugar, and milk in a bowl until smooth and creamy. add the mint extract. Mix well!
If you like Chocolate Mint Sandwich Cookies, check out other cookie recipes
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