Chocolate Mint Sandwich Cookies are really easy and fun to make! Perfect for chocolate and mint combo lovers!
I just realized we have only 7 days left until Christmas. Seven days! Eeek! That makes me even more stressed out than I already am. Seems like there is just so much to do but not enough time!!
This time of year is so busy. Homeschooling, shopping, baking, blogging, planning Christmas dinner, etc. And in the meantime dinner somehow has to be made and the house somehow needs to be cleaned. Anyone know any fairies looking for a job? Send them my way!
One of my remedies for the stress is definitely and always chocolate. And because it’s holiday time – I am adding mint. So chocolate and mint combo it is. Talk about a treat to calm your nerves! I will take it any day!
Notes on the recipe:
– the cookie dough: it is a little sticky and delicate, so the best method that I found was to chill it for about 30 minutes and then scoop out the dough with a cookie scoop and divide each ball into 3 parts. Roll each into a small ball and gently flatten with your fingers. That way the cookies will have quite uniform cracks on top. These cookies spread so make sure you are giving them lots of space. If you make larger cookies they will be flatter and have bigger cracks.
– the frosting: I recommend adding the food coloring in very tiny amounts to make it a mint shade. It may take only a touch of the coloring.
- 3 Tbsp unsalted butter
- 3/4 c packed light brown sugar
- 1 Tbsp water
- 1 c semi-sweet chocolate chips
- 1 large egg
- 1/2 tsp vanilla extract
- 1.25 c all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 c unsalted butter , room temperature
- 2 oz . cream cheese , softened
- 1/4 tsp peppermint extract
- 2.5 c powdered sugar
- 2 tsp half and half or milk
- 1 drop green food coloring
- In a medium saucepan, mix butter, brown sugar, water and chocolate chips.
- Cook until the chocolate and butter are melted.
- Remove from the heat and cool for 20 minutes.
- In the meantime, in a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- Line a cookie sheet with parchment paper or silicone baking mat. Set aside.
- Add egg and vanilla to chocolate mixture and mix with electric mixer until combined.
- Gradually add the dry ingredients and mix until incorporated.
- Chill the dough for 20 minutes.
- Preheat oven to 350 degrees F.
- Scoop out the dough into a teaspoon size balls (or with a cookie scoop and then divide into 3 parts and roll into small balls).
- Place on prepared cookie sheet.
- Bake 9 to 10 minutes, or until the cookies have dry, cracked tops.
- Cool on sheet for 2 minutes, transfer onto a cooling rack.
- Cool cookies completely before adding frosting.
- Cream butter and cream cheese together for 30 seconds.
- Add vanilla and mix well.
- Sift powdered sugar, 1/2 of a cup at a time, right over the bowl with butter and cream cheese.
- Mix in with electric mixer. Add milk in between batches of powdered sugar.
- Add food coloring and peppermint extract and mix.