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Chocolate Mint Sandwich Cookies

·308 words·2 mins·
Cookies Dessert
Table of Contents

375F – 8-10 minutes
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Ingredients
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Dough
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  • 1 C butter softened
  • 8 ounces cream cheese
  • 1 1/2 C sugar (300 grams)
  • 1/4 C dutch cocoa
  • 1/2 C chocolate (melted with butter)
  • 1 large egg
  • 1 t vanilla
  • 3 1/2 C AP flour (455 grams)
  • 1 t baking powder
  • 1 t salt

Mint Frosting
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  • 2 C powdered sugar (260 grams)
  • 1 C soft butter
  • 1/4 t peppermint extract
  • milk to desired consistency

Instructions
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  1. In the bowl of a stand mixer, blend butter and cream cheese with the paddle attachment on low speed for 2-3 minutes until smooth and creamy. 1 cup salted butter, 8 ounces full fat cream cheese
  2. Add sugar, egg and extracts. Mix again for 1-2 minutes. Scrape sides of the bowl as needed. 1 ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon almond extract
  3. Mix in remaining dry ingredients and blend into the creamed mixture, scraping the sides of the bowl as needed. 3 ½ cups all-purpose flour, 1 teaspoon baking powder
  4. Remove the soft dough and flatten the dough into a disk. Wrap in plastic wrap and chill the dough in the fridge for one hour.
  5. Preheat the oven to 375ºF.
  6. Roll out sugar cookie dough on floured surface until ¼ inches thick (a must!) . Cut with desired cookie cutter shape, place on a parchment paper or silicone mat lined baking sheet and bake for 8-10 minutes.
  7. Let cookies cool on the cookie sheets for 5 minutes, then move to a wire rack to cool completely.
  8. Mix all the frosting ingredients in a small bowl and add some green food coloring. 2 cups powdered sugar, 1 C soft butter, ¼ teaspoon peppermint extract
  9. Frost sugar cookies when they are fully cooled. Make sandwich cookies. Allow the frosting to set before storing in an airtight container.