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Mint Sandwich Sugar Cookies

Total Time

Prep: 40 min. Bake: 10 min. + cooling


40 cookies

Chocolate-covered mint candies are the "filling" in these doctored-up sugar cookies from our Test Kitchen. You can use colored sugar to suit the season.
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  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon peppermint extract
  • Coarse sugar
  • 40 chocolate-covered thin mints


  1. In a large bowl, beat the cookie dough, flour and extract until blended. Roll into 1/2-in. balls.
  2. Place 2 in. apart on greased baking sheets. Coat the bottom of a glass with cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to 1/4-in. thickness, dipping in additional sugar as needed.
  3. Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from baking sheet. Immediately turn cookie over and place a mint on the bottom of the cookie; top with another cookie, pressing lightly. Repeat with remaining cookies and mints. Cool on wire racks.
Editor’s Note: This recipe was tested with Necco chocolate-covered thin mints.

Nutrition Facts

1 filled pita half: 87 calories, 3g fat (1g saturated fat), 4mg cholesterol, 55mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

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