Chocolate Mint Sandwich Cookies

Sure, you can buy chocolate mint sandwich cookies at the grocery store, but I guarantee they won’t look or taste as good as these.

And for as easy as these are to make, it would be a shame to settle.

Just use my chocolate sugar cookie mix to make the cookie dough. Then, whip up a half batch of my mint buttercream frosting for the filling, and you’ll have everything you need to make them. I even have a trick that’ll allow you to create fancy cookie shapes in record time.

Chocolate Mint Sandwich Cookies Recipe

I ended up with 16 sandwich cookies. You may end up with a few more or less, depending on how big you decide to makes yours.

Ingredients:

For the Chocolate Sugar Cookies

• 2 sticks butter, softened
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 batch My Frugal Home Chocolate Sugar Cookie Mix

For the Mint Buttercream Frosting

• 1/2 lb powdered sugar (about 1-3/4 cups sifted)
• 1/2 stick butter, softened (1/4 cup)
• 2-2-1/2 Tbsp milk
• 1 tsp peppermint extract
• Green food coloring (optional)

What You Do:

Make a batch of chocolate sugar cookie dough, following the mix instructions.

Then form your cookies. You can use cookie cutters; you can form your dough into a log and slice cookies off; or you can hit the easy button, like I did, and use a cookie stamp.

Nordicware sent me a set of their Pretty Pleated Cookie Stamps, and that’s what I used to make my cookies. They allow you to quickly and easily make the kinds of intricate designs that you traditionally see on sandwich cookies.

Here’s my method for stamping cookies:

Make a 2 Tablespoon ball of cookie dough. I used a medium cookie scoop to do this in record time. Then, center your cookie stamp up on your dough ball, and use it to press the dough flat. Lift the stamp, and you should have a nice stamped image.

Just remove the scraps around the edge, and you’ll have a perfectly shaped cookie.

Sugar cookie dough tends to be a bit on the sticky side. If you have any trouble with the dough sticking to your stamp, just dust the inside of the stamp liberally with cocoa powder.

Space your chocolate sugar cookies 2″ apart on baking sheets. Then, chill them in the fridge for at least 30 minutes, before baking (longer is okay). Chilling the dough will prevent the cookies from spreading in the oven, so you don’t lose the sharpness of your stamped designs.

When you’re ready to bake your cookies, Preheat the oven to 375 degrees; then, bake for 8-10 minutes. You can’t really judge doneness by watching for the edges to turn golden brown, since these cookies are so dark. Instead, I recommend watching for the cookies to change from perfectly smooth to that signature sugar cookie texture.

Allow your cookies to cool completely, before filling.

While you’re waiting, go ahead and whip up a batch of peppermint buttercream for the filling.

Start by creaming the butter and sugar together in a stand mixer, or with a hand mixer. Then, add the vanilla, plus 2 Tablespoons of the milk. Continue beating, until the frosting is smooth. Add the extra 1/2 Tablespoon of milk, if the frosting is too thick. Finish by adding a few drops of green food coloring, if you want to color your frosting.

To assemble your chocolate mint sandwich cookies, flip the cookies over; apply a dollop of your peppermint buttercream frosting; then, stick another cookie on top to create a sandwich. Repeat, until all of your tasty cookies are complete, and ready to eat.

Obsessed With Sandwich Cookies?

Then, you have to make these gingerbread sandwich cookies, too.

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