Ultimate Chocolate-Mint Cookie Sandwiches | Midwest Living

Ultimate Chocolate-Mint Cookie Sandwiches

Ultimate Chocolate-Mint Cookie Sandwiches

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  • Makes: 18 servings
  • Yield: 18 large or 36 small cookie sandwiches
  • Prep 45 mins
  • Chill 4 hrs
  • Bake 8 mins
  • Stand 30 mins

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These little chocolate cookies are paired together with a luscious creme de menthe filling. Set them out on your dessert tray at the holidays.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2/3 cup unsweetened European-style (Dutch processed) cocoa powder or unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • Chocolate Glaze (recipe follows)
  • Creme de Menthe Filling (recipe follows)


  1. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, brown sugar, cocoa powder, baking powder and baking soda. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla to sugar mixture; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill dough for 2 to 24 hours, or until easy to handle.
  2. Roll dough into 1-1/2-inch balls and place 3 inches apart on ungreased cookie sheets (or, for smaller cookies, roll into 3/4-inch balls and place 2 inches apart). Bake in a 375 degree F. oven for 8 to 10 minutes (or 6 to 7 minutes for smaller cookies) or until edges are set. Let stand 1 minute on cookie sheet. Transfer cookies to wire racks and let cool.
  3. Frost the tops of half of the cookies with Chocolate Glaze. Place cookies, chocolate sides up, on a wire rack. Let stand until set (about 30 minutes).
  4. Spread the bottoms of the remaining plain cookies generously with the Creme de Menthe Filling. Top with chocolate-coated cookies, chocolate sides up. Gently press the cookie to spread the filling into an even layer. Wrap each cookie in plastic wrap and chill in the refrigerator for at least 2 hours. Serve cold. (Store any leftover cookies in the refrigerator up to 4 days or freeze up to 1 month.)


  • Chocolate Glaze In a small saucepan, cook and stir 1/3 cup heavy cream and 6 ounces finely chopped bittersweet or semisweet chocolate over low until chocolate melts. Remove from heat. Let cool about 20 minutes or until it slightly thickens. (Chocolate should be warm but not hot.)


  • Creme de Menth Filling In a large mixing bowl, combine 1/3 cup softened butter and 3 tablespoons green creme de menthe or creme de menthe syrup. Gradually add 4 cups powdered sugar, beating with an electric mixer on medium until smooth. If necessary, add 1 tablespoon additional creme de menthe to make spreading consistency. (Or, if you like, substitute milk for green creme de menthe. Add 1 1/2 teaspoons vanilla, 1/2 teaspoon peppermint extract and 2 or 3 drops green food coloring.)

Nutrition Facts

(Ultimate Chocolate-Mint Cookie Sandwiches)

Servings Per Recipe 18, vit. C (mg) 0, cal. (kcal) 430, calcium (mg) 101, sodium (mg) 339, fiber (g) 2, chol. (mg) 78, Fat, total (g) 20, carb. (g) 62, pro. (g) 4, vit. A (IU) 534, iron (mg) 2, sat. fat (g) 12

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