Chocolate and mint are just a classic combination. And they seem to be a popular combination for the holidays –just like pumpkin spice seems to be the sign that fall has arrived. My absolute favorite Dove chocolate peppermint bark candies are only available this time of year, so are these Dove mint cookie candies that run a close second. So posting a chocolate mint sandwich cookie just seems to go along with this time or year, or at least one of my favorite flavor combinations of the season.
My Aunt ‘Thann always made a chocolate cookie with a green mint frosting for her annual cookie party when I was growing up that I really liked. But I had my heart set on a sandwich cookie and I got this recipe from a Taste of Home Best Loved Cookies & More cookbook (#CommissionsEarned) that I picked up at Half Price Books. You can find some real diamond in the rough cookbooks at that store – although you can never guarantee anything. I decided I wanted to make a chocolate mint sandwich cookie and searched through at least 4 cookie cookbooks before I settled on this one. I also experimented with both mint and peppermint extract in the frosting – peppermint being more traditional and found that I liked both but among those I made them for, peppermint seemed to be the favorite.
Two tender crisp chocolate cookies, sandwiching a mint frosting. The perfect taste of the season.
Here’s what you need:
Start by creaming together some butter and sugar until it’s light and fluffy. This takes 3-5 minutes so set your mixer and walk away. Or use the time to mix your dry ingredients – flour, cocoa, baking powder, baking soda, and salt. Then beat in some egg, milk and vanilla. And stir in the dry ingredients you mixed together.
Divide the dough in half. Place one half on a sheet of plastic wrap and form into a log about 10 inches long.
Roll up tightly and then repeat with the other half of the dough.
Chill the dough in the fridge for at least an hour, or preferably overnight. This works well when I’m cooking a lot because I can prep this ahead and then it’s ready to slice and bake.
Slice the dough into slices about an eighth of an inch thick.
Place slices on a parchment lined baking sheet. And bake at 325 degrees for 9 to 11 minutes until the edges are set.
Cook on a wire rack. Once the cookies are completely cooled make the frosting. Mix together some softened butter, powdered sugar, milk, peppermint or mint extract and if you want a little green food coloring so people know it’s mint.
I like to put the filling into a plastic Ziploc bag and snip off a little bit of one corner. Then just squeeze onto the cookie.
Repeat for half of the cookies and then top with the remaining non frosted cookies.
Enjoy the chocolatey, minty taste of the holidays.
- ¾ c butter, softened
- 1 c sugar
- 1 egg
- ½ t vanilla
- 2 c flour
- ¾ c baking cocoa
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- ¼ c milk
- FROSTING:
- 3 T butter, softened
- 1 ½ c powdered sugar
- 1 T milk
- ¼ t peppermint or mint extract
- 2 to 3 drops of green food coloring
- In a mixer, cream together the butter and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking cocoa, baking powder, baking soda and salt. Stir into the creamed mixture.
- Divide the dough in half and shape into two ten inch rolls. Wrap in plastic wrap and refrigerate an hour or overnight.
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- Unwrap dough and slice into ⅛ inch slices and place on prepared baking sheets.
- Bake for 9 to 11 minutes until edges are set. Remove to wire racks to cool completely.
- Whisk together all frosting ingredients. Place into a plastic Ziploc bag and cut off a small piece of the corner. Squeeze frosting onto half of the cookies. Top with the remaining cookies.
What about the 1/4 cup milk that is listed as the last ingredient for the dough????
Good catch Deb. The milk should be beaten in with the egg and vanilla. I’ve updated the recipe.