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+ servings

Soft Chocolate Mint Sandwich Cookies

Yield: 32 sandwich cookies
Prep Time: 20 mins
Cook Time: 4 mins
Total Time: 24 mins
Mint buttercream is sandwiched between two whole wheat soft chocolate cookies!


  • 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.