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Peppermint Chocolate Sandwich Cookies

Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    7 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup 2% milk
  • FILLING:
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops green food coloring, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight.
  • Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool.
  • In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
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Reviews

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Average Rating:
  • Lori
    Dec 26, 2020

    Just made these for Christmas and they are really the best. Been searching for an excellent chocolate sandwich cookie recipe and I finally found it! And so easy! That’s the best part. The hardest part is that they need to be chilled overnight - so plan ahead. I would agree to double the filling and I also agree that this doesn’t make 7 dozen. The book I used that had this recipe said 5 dozen. I think I got closer to 4 dozen. And even with other Christmas cookies around, almost all of them are gone already.

  • Jenna
    Dec 19, 2018

    These are the BEST cookies I've ever made. It's like if an oreo and a thin mint had a baby. It's also a soft, semi cake-like texture. Absolute heaven. If you're a mint fan at all, you must bake these. I do recommend doubling the filling recipe. How they got 7 dozen cookies is beyond me. Perhaps I made them too big? Now to figure out how to store them once baked. Made them for Christmas and need them to last at least a week so I am going to try freezing them. Any advice would be appreciated! Thanks

  • WI Cook
    Dec 20, 2008

    No comment left

  • Nancy
    Dec 1, 2007

    No comment left