I created these cookies in honor of National Chocolate Mint Day (February 19), and they turned out really well. The cookies are like an Oreo, but a super gourmet, made from scratch Oreo. They are a bit softer, with a nice chocolatey flavor. Sandwiched with some cool mint buttercream and dipped in chocolate, it’s a great flavor and texture combination!
When I asked my daughter what type of chocolate mint treat I should develop she suggested one without mint… Some people love the combination of chocolate and mint, but my daughter falls in the camp that believes chocolate is best served paired with peanut butter or caramel. Most of the time, I agree with her.
I knew this recipe was a winner when she tried the cookie, said it was really good, and kept going back for just one more bite. “Mom, these are kind of addictive,” she said. I couldn’t agree more!
Pro Tips:
This is optional. A regular cocoa powder will work just fine, but the dark cocoa powder gives these cookies a deep rich color reminiscent of an Oreo. The dark cookie with the green mint buttercream makes for a nice presentation.
For the 2 ounces of melted chocolate in this recipe you can use chocolate you prefer. I use a bittersweet Ghirardelli baking bar.
Chilling this dough is important for a few reasons. First, it enhances the flavor. More importantly, the chilled dough is not as likely to spread and the cookies will retain their shape. Personally, I dislike working with chilled dough and used to let the dough come to room temperature before attempting to work with it (which really defeats the “limit spread” purpose of chilling). I found, however, that rolling it out and then chilling it works really well! This dough gets divided into two balls, and each ball gets rolled out to about 1/8 inch thickness. Stack the sheets of cookie dough and place them in the refrigerator for an hour.
I use a peppermint oil in this recipe which is stronger than a peppermint extract. If using oil, make sure it is food grade. If you use an extract, you may have to up the amount you add to the filling.
I used a drop of green food coloring in the buttercream. It’s completely optional, but check out the pretty color contrast!
Once again, completely optional, but it makes the cookies look so nice!
I get annoyed when I’m filling a cake or cookie and struggling to squeeze out the last little bit of frosting because there isn’t quite enough to finish the job. I would rather err on the side of having too much than not enough so you might find yourself with extra buttercream. I’m sure you can find a use for some extra mint frosting. Maybe make a batch of brownies to go with the cookies…
Chocolate Mint Sandwich Cookies
Like a mint Oreo, only better! Dark chocolate cookies sandwiched with mint buttercream and dipped in chocolate as a finishing touch.
- Prep Time: 20
- Cook Time: 10
- Total Time: 1 hour 30 minutes including chilling time
- Yield: 18 sandwich cookies 1x
- Category: cookie
- Cuisine: dessert
Ingredients
For the Cookie:
3/4 cup butter at room temperature
1 cup sugar
1 egg
1/2 teaspoon vanilla
2 oz melted chocolate
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
For the Filling:
1 1/2 cups butter (3 sticks)
2 1/2 cups powdered sugar
1/4 teaspoons peppermint oil
pinch of salt
*optional green food coloring
For the Chocolate Dip
1 cup chocolate chips
1 teaspoon vegetable oil
*optional melted white chocolate for a decorative drizzle
Instructions
For the Cookies:
Preheat oven to 350
Mix butter with sugar until light and fluffy. Add in the egg and vanilla. Stir in the 2 oz of melted chocolate. Add the flour, cocoa powder, baking powder, and salt. This will form a stiff dough. Divide the dough in two. Place each dough ball between sheets of parchment and roll out to 1/8″ thickness. Stack the rolled out dough and place in the refrigerator for one hour to chill.
Once chilled, use a 2″ round cookie cutter to cut dough and place round on a parchment lined cookie sheet to bake. Bake for 7-8 minutes until set. Allow cookies to cool on the baking sheet before moving them.
For the Filling:
Mix butter, powdered sugar, salt, and mint in the bowl of a stand mixer until very light and fluffy; 5-8 minutes by my watch.
For the Chocolate Topping:
Melt chocolate chips and oil until smooth using a double boiler or microwave. I usually microwave for 30 seconds, stir, and microwave for 30 seconds more.
To Assemble:
Spread or pipe filling onto half of the cooled cookie rounds. Top with the remaining rounds. Dip each sandwich cookie into the melted chocolate covering one half of the cookie. I like to leave half of the cookie uncovered so there is somewhere to hold on to the cookie without getting chocolate covered fingers! Feel free to drizzle a decorative white chocolate on as well.
Notes
I use mint oil and not a mint extract. If using an extract you may need to increase the measurement since extract is not as strong as the oil.
Keywords: chocolate, mint, sandwich cookie
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