Chocolate Mint Sandwich Cookies
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These aren’t your ordinary chocolate mint sandwich cookies. A creamy marshmallow mint filling is sandwiched between perfectly soft and chewy chocolate cookies for a luxuriously delicious cookie you won’t be able to resist! They’re perfect for St. Patrick’s Day or any day of the year!
A Daring Gourmet original for your St. Patrick’s Day sweet tooth. Tender, chewy chocolate cookies with a creamy marshmallow mint filling. You won’t be able to resist these! I developed this chocolate mint sandwich cookies back in 2013, just two months after launching my blog. St. Patrick’s Day was approaching and I wanted to make something fun. I wanted a chocolate cookie that was soft and chewy and perfectly flat for the ideal sandwich cookie. I love marshmallow fillings and decided to experiment with these, adding some mint flavor to complement the chocolate. They were a family hit and I’m confident you’ll love them too! For more sandwich cookies with creative marshmallow fillings be sure to check out my Peanut Butter Sandwich Cookies and my Peanut Butter and Jelly Sandwich Cookies (they’re both out of this world)!
As an alternative to the green filling, you can also use some natural red food coloring to make a red-colored mint filling – perfect for the holidays!
Chocolate Mint Sandwich Cookies Recipe
Let’s get started! FYI, in the pictures below I’m making a half batch.
Make the Chocolate Cookies
Add the sugar and butter in a large mixing bowl.
Using an electric mixer, cream the butter and sugar for several minutes until pale and fluffy. Add the eggs and vanilla extract and beat just until combined.
In separate bowl, add the flour, cocoa powder, baking soda and salt. Stir until combined.
Add the flour mixture to the wet mixture, half of the flour mixture at at time.
Stir the cookie dough until well-combined. It will be quite stiff.
Divide the dough in two and roll each half into a log of about 2 inches in diameter and a foot long. Roll the logs in waxed paper and refrigerate for at least 2 hours.
Slice the logs into 1/4 inch thick rounds.
Place each cookie on a nonstick cookie sheet, spaced about 2 inches apart.
Bake in a preheated oven at 350 F for 10-12 minutes. Allow the cookies to sit on the cookie sheet for 3 minutes. Mine were just a tad too close together. Any closer and they would have been square sandwich cookies.
Transfer the cookies to a wire rack to cool and completely.
Make the Marshmallow Mint Filling
In a medium bowl, add the butter, marshmallow cream, and mint extract.
Use an electric mixer to beat until thoroughly combined and add green food coloring according to your desired shade of green. Check out this all-natural food coloring.
Spread about a tablespoon of the filling on the bottom side of one of the cookies and then place the other cookie on top. Repeat for all of the cookies.
Store the chocolate mint sandwich cookies in an airtight container. At room temperature they will keep for up to 4 days. They can also be frozen for up to 3 months: Wrap them individually and then place them in a freezer-safe container. Let them thaw at room temperature.
Enjoy!
For more yummy cookie recipes be sure to try my:
- Peanut Butter Sandwich Cookies (with Nutella Marshmallow Filling)
- White Chocolate Cherry Macadamia Nut Cookies
- White Chocolate Cranberry Pistachio Cookies
- Coconut Sunflower Seed Cookies
- Mexican Turtle Cookies
- Whole Grain Molasses Cookies
- Hazelnut Shortbread Cookies
- Coconut Butterscotch Cookies
- Kourabiedes (Greek Almond Cookies)
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Peanut Butter and Jelly Sandwich Cookies
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Chocolate Mint Sandwich Cookies
Ingredients
- 2 1/2 sticks unsalted butter , at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup Dutch process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Marshmallow Mint Filling:
- 1 stick unsalted butter , at room temperature
- 7 ounce jar marshmallow creme
- 2 cups powdered/confectioner's sugar confectioner's sugar
- 1 teaspoon mint extract
- A few drops of natural green food coloring , optional
Instructions
- In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated.Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.
- Preheat oven to 350 degrees F.Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes. Transfer to a wire rack to cool.
- To make the filling, add the butter, marshmallow cream, and mint extract. Use an electric mixer to beat until thoroughly combined and add green food coloring according to your desired shade of green. Spread about a tablespoon of the filling on the bottom side of one of the cookies and then place the other cookie on top. Repeat for all of the cookies.Makes about 24 sandwich cookies.
- Store the chocolate mint sandwich cookies in an airtight container. At room temperature they will keep for up to 4 days. They can also be frozen for up to 3 months: Wrap them individually and then place them in a freezer-safe container. Let them thaw at room temperature.
Nutrition
Originally published on The Daring Gourmet March 11, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
What is marshmallow mint filling and where can I buy it?
You’re picture looks as if you have powdered sugar in the filling mixture? I’m I mistaken?
Hi Kwyndala, the recipe for the marshmallow mint filling is included in the recipe box. Scroll down to the bottom of the post and you’ll see the box with list of ingredients in it. Yes, there is powdered sugar in the filling. Happy baking!
These cookies are delicious, but I had problems with them getting HUGE and spreading in the oven, even though I chilled the logs for over 3 hours. I think maybe there is too much butter? I made one pan of cookies cut from the logs, but when they spread so much, I decided to just use my mini cookie scoop for the rest of the dough, which worked very well. They still spread, but because I used a mini cookie scoop, the cookies were regular sized. They were also easier to make a nice round shape with the scoop. I love the filling- never used marshmallow creme like that, and it is very good. Making for St. Patrick’s Day! :)
Hi Michelle! These particular cookies are supposed to spread out a lot and be quite thin, no more than 1/4 inch thick, so they provide a nice flat, chewy base for the filling. Sorry if the the results weren’t quite what you were expecting. I’m happy you found a way to make them to your liking though and that you enjoyed the filling! Happy St. Patrick’s Day!
Thanks, happy St. Patrick’s Day to you too! The kids just got home from school (we live overseas) and they LOVE the cookies. :)
Happy to hear that, Michelle, thanks so much for the feedback!
All of your recipes look so good and creative!! I can’t wait to make these for my mint-chocolate addicted boyfriend!!! Also, I just discovered your blog for the first time yesterday on Pinterest ((upside down banana bread really caught my eye, I’ll probably never make traditional banana bread again lol)) and I was an instant fan!!! You really have a knack for writing. Keep it up girl!!! :-)
Chelsea, that’s so kind of you, thanks so much for the compliment! I’m so thrilled you found my site and hope you’ll be a regular visitor! Best, Kimberly
Your cookies look and sound so good!
Thanks, Rosie! They are very good – didn’t last very long around here :)