Best 7 Mint Sandwich Cookies Recipes

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Mint sandwich cookies are a delightful treat that combines the refreshing flavor of mint with the sweet and creamy taste of cookies. These cookies are perfect for any occasion, whether you're looking for a simple snack or a special dessert to share with friends and family. With just a few simple ingredients, you can easily make these delicious cookies in the comfort of your own home.

Let's cook with our recipes!

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen cookies.

Number Of Ingredients 16

6 tablespoons butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
Filling:
2-1/2 cups confectioners' sugar
1/4 cup butter, softened
3 tablespoons whole milk
1/2 teaspoon peppermint extract
Dash salt
3 drops green food coloring, optional

Steps:

  • In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 3h45m

Yield 9 servings

Number Of Ingredients 16

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1/4 teaspoon kosher salt
2 large eggs plus 1 large egg yolk
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder, plus more for dusting
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/4 cup fresh mint leaves (about 20)
2 cups confectioners' sugar
2 tablespoons heavy cream
Pinch kosher salt
A few drops green food coloring
12 ounces semisweet chocolate, finely chopped
1 tablespoon vegetable oil

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the butter, granulated sugar, brown sugar and salt in a stand mixer on medium speed until light and fluffy, about 2 minutes. Add the eggs 1 at a time, beating well in between each addition. Add the yolk and vanilla and beat until combined. Reduce the speed to low. Stir together the flour and cocoa powder in a small bowl, then add it to the dough in two batches, mixing well in between each.
  • Remove the dough from the bowl and place on a piece of plastic wrap (the dough will feel a bit wet but will come together once chilled). Form the dough into a disc and wrap tightly. Refrigerate until chilled, about 1 hour.
  • Place some cocoa powder in a small bowl. Scoop a 2-tablespoon piece of dough and roll into a ball. Dip the bottom of a flat-bottomed jar or glass in the cocoa powder and press the cookie out into a flat 3-inch disc. Place on the prepared baking sheet and repeat with the remaining dough. Bake the cookies until set and just starting to turn darker brown on the bottom, 9 to 11 minutes. Remove from the oven and let sit for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  • Meanwhile, make the buttercream: Melt the butter with the mint in a small saucepan over medium-low heat. Reduce the heat to low and continue to cook the butter, gently mashing the mint, until the butter starts to take on the flavor of the mint, about 15 minutes. Strain the butter into a small bowl and immediately place it in the fridge to solidify, about 30 minutes.
  • Scrape the butter into the bowl of a stand mixer and beat on medium-high speed until it is light and fluffy, about 5 minutes. Reduce the speed to low and beat in the confectioners' sugar in batches. Beat in the heavy cream, salt and food coloring. Transfer to a piping bag fitted with a round tip.
  • Build the cookies: Pipe buttercream on the bottoms of 9 cookies to cover in an even layer. Top each with another cookie, then chill until the buttercream is hardened, about 30 minutes.
  • Meanwhile, line a plate with parchment paper. Melt the chocolate and vegetable oil together in a small saucepan over medium heat until smooth. Working with one cookie at a time, gently place in the chocolate and spoon more chocolate over the top until completely coated. Use a slotted spatula or spoon to remove the cookie from the chocolate and place on the lined plate. Repeat with the remaining cookies. Refrigerate until the chocolate is hardened, about 10 minutes.

MINT SANDWICH COOKIES



Mint Sandwich Cookies image

Canned frosting, peppermint extract and chocolate candy coating quickly turn crackers into these wonderful little no-bake cookies. My children and I like to assemble them for parties and holidays. I hope you and your family enjoy them as much as we do. -Melissa Thompson, Anderson, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 dozen.

Number Of Ingredients 5

1 can (16 ounces) vanilla frosting
1/2 teaspoon peppermint extract
3 to 5 drops green food coloring, optional
72 butter-flavored crackers
1 pound dark chocolate candy coating, coarsely chopped

Steps:

  • In a large bowl, combine the frosting, extract and, if desired, food coloring. Spread filling over half of the crackers; top with remaining crackers. , In a microwave, melt chocolate; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

MINT-MALLOW SANDWICH COOKIES



Mint-Mallow Sandwich Cookies image

A lightened version of Whoopie Pies, with a peppermint twist to make them Christmas-y. Kids love them! Instead of adding peppermint extract and red food coloring, you can add 1/2 cup crushed peppermint candies to the marshmallow fluff. $mdash;Dion Frscher, Ann Arbor, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

1/3 cup butter, softened
1-1/4 cups sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
FILLING:
1/3 cup marshmallow creme
1/8 teaspoon peppermint extract
1 drop red food coloring, optional

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg white and vanilla. Combine the flour, cocoa and baking soda; gradually add to sugar mixture, and mix well., Shape into 3/4-in. balls; place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the marshmallow creme, extract and, if desired, food coloring. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

DELICATE MINT SANDWICH HOLIDAY COOKIES



DELICATE MINT SANDWICH HOLIDAY COOKIES image

Categories     Cheese

Yield 18 sandwiches

Number Of Ingredients 12

Cookies:
1/2 cup unsalted butter, softened
2 ounces cream cheese, softened
3 tablespoons granulated sugar
1 1/4 cup all-purpose flour
Colored sugars, such as green, blue, red, silver and white
Mint Filling:
1/2 cup confectioners' sugar
2 tablespoons butter, softened
1 or 2 drops mint extract
1 or 2 drops red or green food coloring
Confectioners' sugar, for dusting, optional

Steps:

  • For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes. On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars. Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely. For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side. Notes We truly appreciate fans' bringing concerns to our attention and are sorry for any less-than-positive experience, this recipe did test successfully as written. Times vary greatly depending on the type of oven you have, placement in the oven, brand of oven, and whether the oven is gas, electric or convection. Piercing or pricking the cookies is important as the ones we did not prick puffed up. Fans can also double the recipe if they would like to make more.

CHOCOLATE MINT SANDWICH COOKIES



Chocolate Mint Sandwich Cookies image

In this recipe, I used Dutch-process cocoa powder for its dark color and smooth finish. To me, natural cocoa powder has a somewhat fruity chocolate flavor. Generally speaking, the two are not interchangeable. If you're in a pinch, and the recipe calls for less than 3/4 cup, you can substitute natural cocoa powder for Dutched, but not the other way around.

Provided by Samantha Seneviratne

Categories     dessert

Time 1h55m

Yield about 1 1/2 dozen sandwiches

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 cup Dutch-process cocoa powder, plus more for rolling
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3 large egg yolks
2 cups confectioners' sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 to 3 tablespoons milk, at room temperature
1/4 teaspoon mint extract

Steps:

  • For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, cocoa, salt and baking powder. In another large bowl using an electric mixer, beat the butter and granulated sugar on medium speed until fluffy, about 3 minutes. Add the yolks and beat until combined. Add the flour mixture to the butter mixture and beat until well combined. Divide the dough into 2 pieces.
  • Lightly dust a piece of parchment with cocoa powder. Roll 1 piece of dough on the prepared parchment to between 1/4 inch and 1/8 inch thick. Using a 2 1/4-inch round, fluted cookie cutter, stamp out as many cookies as you can. Transfer the cookies to the prepared sheets. Roll and cut the remaining dough; you can reroll the scraps once. Chill the unbaked cookies for 10 to 15 minutes.
  • Bake until the cookies are set and the tops look dry, 14 to 16 minutes, rotating the sheets halfway through cooking. Transfer the cookies to a rack to cool completely, about 45 minutes.
  • For the filling: Beat the confectioners' sugar and butter with an electric mixer until smooth. Add just enough milk to make a creamy filling. Beat in the mint extract.
  • When the cookies are cool, flip half of them over. Spread or pipe about 1 heaping tablespoon of the filling on the flipped cookies. Top with the other halves and press together gently.

CHOCOLATE MINT SANDWICH COOKIES



CHOCOLATE MINT SANDWICH COOKIES image

Categories     Mint

Yield 24 each

Number Of Ingredients 18

5 ounces semi sweet chocolate, chopped
2 ounces Andes mint chips
2 tablespoons butter
¼ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
2 eggs
⅔ cup sugar
1 teaspoon vanilla
⅔ cup Andes mint chips
For the filling:
1 cup butter, softened
4 cups powdered sugar
⅛ teaspoon salt
1 teaspoon mint extract
½ teaspoon vanilla extract
3 tablespoons of milk
green gel food coloring

Steps:

  • In a small saucepan, combine chocolate and butter. Heat over low heat until both have melted. Stir until smooth and set aside. In a small bowl, combine flour. Baking powder and salt. Set aside. In a mixing bowl, beat together eggs, sugar and vanilla until mixture begins to thicken. Stir in cooled chocolate mixture followed by flour mixture. Beat until combined. Fold in mint chips. Let batter stand for 10 minutes in order to thicken up. Preheat oven to 375. Drop dough by tablespoon full about onto a lined baking sheet, keeping each cookie about 2 inches apart. Bake for 8 minutes or until edges are set and cookies are slightly cracked. Let cool for 1 minute before removing to a cooling rack. For the buttercream: beat butter on medium speed until creamy. Carefully add in powdered sugar one cup at a time. Add salt and continue to mix until mixture becomes creamy. Add in extracts and milk until piping or spreading consistency is achieved. Stir in gel colorin just until blended

Tips:

  • Use high-quality butter. This will make your cookies more flavorful and tender.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the cookies, making them lighter and airier.
  • Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies in a preheated oven. This will help to ensure that they bake evenly.
  • Let the cookies cool completely before filling them. This will help to prevent the filling from melting and making the cookies soggy.

Conclusion:

Mint sandwich cookies are a classic and delicious treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like them with a simple buttercream filling or something more decadent, these cookies are sure to please. So next time you are looking for a sweet and minty treat, give mint sandwich cookies a try!

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