Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies

The We Should Cocoa challenge, managed by Chocolate Log Blog and Chocolate Teapot, is a great excuse to make a chocolate treat once a month.  June’s challenge is hosted by Victoria of A Kick at the Pantry Door and the special ingredient is mint.  A big thank you to Victoria, mint is one of my favorite pairings with chocolate!


I had a lot of trouble narrowing my choices down to just one, but I decided to try out a bittersweet chocolate wafer cookie that I’d had my eye on from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.  The wafers couldn’t be easier to make.  The dough is brought together very quickly in the food processor and then rolled into a log and chilled.  Once chilled, it’s easy to slice off as many cookies as you want to bake at a time.  The thin slices are baked long enough to make them crunchy and the intensity of the chocolate in the finished cookie is fantastic.   Though the wafers are perfectly delicious on their own, they turned out to be a great base for a sandwich cookie.  I made a decadent buttercream filling using whipping cream, powdered sugar and peppermint oil.   I’ll definitely be making these wafers again and I can already think of lots of fillings that would complement them.  I think they’d make great ice cream sandwiches as well.

Mint Chocolate Sandwich Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
Rich chocolate wafer cookies held together with creamy mint buttercream
  • For the Cookies:
  • 1 cup plus 2 Tbsp. sugar (7.875 oz)
  • 1½ oz unsweetened chocolate, chopped
  • 1½ cups (6.75 oz) unbleached all-purpose flour
  • ¾ cup (2.4 oz) unsweetened natural cocoa powder
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • 14 Tbsp. (1¼ sticks) unsalted butter, slightly softened
  • 3 Tbsp. milk
  • 1 tsp. vanilla extract
  • For the Buttercream:
  • approximately 3 cups powdered sugar
  • approximately ¼ cup heavy whipping cream
  • 2 Tbsp. softened unsalted butter
  • ⅛ tsp peppermint oil (use more if using extract which is not as strong)
  • green food coloring (optional)
  1. To make the dough, pulse together ½ of the sugar and the chopped chocolate together in a food processor until the chocolate is the size of sesame seeds.
  2. Add the remaining sugar, flour, cocoa, salt and baking soda and pulse to combine.
  3. Cut the butter into 12 chunks and add to the food processor. Pulse several times.
  4. Combine the milk and vanilla. Pour through the feed tube and continue to process until the mixture clumps around the blade or sides of the bowl.
  5. Dump the dough out onto a cutting board and knead it gently a couple of times just to bring the mixture together.
  6. Roll the dough into a log about 14 inches long and 1¼ inches in diameter. Wrap the log in wax paper and chill for at least an hour or up to 3 days.
  7. Preheat the oven to 350F. Position the racks in the upper and lower thirds of the oven. Cut the log of dough into slices a scant ¼ inch thick and place them 1 inch apart on lined or greased baking sheets.
  8. Bake for 12 - 15 minutes, rotating the pans halfway through baking.
  9. The cookies will puff up and deflate; they are done about 1½ minutes after they deflate.
  10. If the cookies are not baked long enough, they will not be completely crisp when they cool. In that case, return them to the oven to bake a little longer and then cool them again.
  11. To make the buttercream, combine the softened butter and powdered sugar in a large bowl. Add the heavy cream, coloring and the peppermint oil and beat with a fork to combine. If necessary, adjust the texture with more powdered sugar or more heavy cream.
  12. Spread about 1 Tbsp. of filling on the bottom of a wafer cookie. Match up the cookie with another of a similar size and place it bottom side down on top of the buttercream. Let the filled cookies sit for an hour or so to firm up.
Peppermint oil is very strong. if you can't find it, use peppermint extract but it will take more to get a good peppermint flavor. The filled wafers will soften over time, so if you want crispy sandwich cookies then wait to fill them until shortly before you need them.


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Mint Chocolate Sandwich Cookies — 2 Comments

  1. What a great entry to We Should Cocoa, thank you for entering and I’m glad you liked the theme! These cookies look great, and I’ll bet they would work with so many different types of filling!

  2. They sound gorgeous. There is something about cookies sanwiched with a filling that makes them look so elegant and yours look perfect. Thanks for playing along with We Should Cocoa.

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