These Soft Chocolate Mint Sandwich Cookies are 100% whole wheat and filled with a delicious mint buttercream. They’re so healthy you can have two! GUEST POST by Texanerin Baking

Soft Chocolate Mint Cookie Sandwiches from Texanerin Baking #BringtheCOOKIES

Hi, everyone! I’m Erin and blog all about healthier baked goods on Texanerin Baking. I bake mostly whole wheat goodies (that I swear don’t taste at all healthier!) and sometimes throw in some gluten-free treats, just because I love almond flour.

In my recipes, I usually use natural sweeteners like honey or coconut sugar and often use coconut oil or olive oil instead of butter. For today though, I promised Katrina not to post anything with those slightly more difficult to find ingredients. So here we go! Brown sugar, butter and whole wheat flour. You can find those easily, right? 😉

You absolutely can not taste that these cookie sandwiches are 100% whole wheat. You can of course use all-purpose flour, but why do that when you can’t even taste a difference? I don’t believe in making healthier changes that sacrifice taste so you don’t have to worry about these tasting any different than a regular recipe!

Soft Chocolate Mint Cookie Sandwiches from Texanerin Baking #BringtheCOOKIES


The cookies are super soft and pretty brownie-like. Don’t be tempted to bake these cookies any longer than the recommended 4 minutes! I left one batch in the oven for 5 minutes, just to see what would happen. In that one minute, they went from soft and moist brownie-like cookies to slightly dry cookies.

I originally made these with chocolate mint ganache filling and although I liked that version, they just weren’t working for me. So I went with mint buttercream, which albeit tasty, is super sweet. That’s why these cookies have only a thin spread of mint filling! If mint isn’t your thing, you can leave it out or just leave out the filling entirely. The cookies really are good enough on their own!

Soft Chocolate Mint Cookie Sandwiches from Texanerin Baking #BringtheCOOKIES

I used a tiny bit of green food coloring in these but I was so stingy with it, you can’t really see the green color. I did it for the pictures but I swear – these are just as good without the food coloring! 🙂

So that’s it. I hope you like the cookies and thanks for having me today! If you ever feel like baking something a little bit healthier, be sure to check me out over on Texanerin Baking.

Soft Chocolate Mint Sandwich Cookies

Mint buttercream is sandwiched between two whole wheat soft chocolate cookies!

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  • For the cookies:
  • 1 3/4 cups whole wheat or all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick unsalted butter
  • 4 ounces semi-sweet or dark chocolate chips
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 1 egg yolk
  • For the filling:
  • 1/2 cup 1 stick butter
  • 1 1/2 cup powdered sugar
  • 3/4 teaspoon peppermint extract
  • pinch of salt


  • In a medium bowl, mix together the dry ingredients (flour through salt).
  • In a large microwave safe bowl, heat the butter and chocolate chips at 50% power in 30 second increments until melted.
  • Add the remaining cookie ingredients (sugar through egg yolk).
  • Stir the dry mixture into the wet mixture and mix until well combined. The dough will be sticky and soft.
  • Pat the dough down onto a piece of plastic wrap, cover it, and place in the freezer for about 15 minutes. The dough should then be easy to handle and not too sticky.
  • Preheat oven to 350° F.
  • Roll into 3/4" balls and place 1" apart on a Silpat or piece of parchment paper.
  • Bake for 4 minutes. The cookies will appear to be undone in the middle but should not look raw.  They will continue baking even after you remove the cookies from the oven.
  • Let the cookies sit for a minute or two on the baking sheet and then remove to a wire rack to cool completely.
  • While the cookies are cooling, prepare the filling.
  • Beat the butter in a medium bowl until fluffy.
  • Gradually beat in the powdered sugar.
  • Add the peppermint extract and salt and beat.
  • To assemble the cookies, spread about 3/4 teaspoon filling onto the center of a cookie. Place another cookie on top and sandwich the cookies together.
  • Repeat with the remaining cookies.
  • Cover and store for up to 1 week in the refrigerator.
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

A new cookie recipe every day in December- a virtual blogger cookie swap!

This post is part of our Third Annual I’ll Bring the COOKIES Virtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES. Thank you to OXO for being our exclusive #BringtheCOOKIES sponsor.  Be sure to visit Erin’s blog, Texanerin Baking to enter a sweet OXO Baking Prize Pack. 

 More delicious cookie recipes from Erin:

Peanut Butter Chocolate Chip Cookie Dough Bites

100% Whole Grain M&M Cookies

Chewy Ginger Sandwich Cookies with Lemon Filling