Chocolate Mint Sandwich Cookies

These delicious and pretty Chocolate Mint Sandwich Cookies have a delicious mint filling stuffed between soft and chewy chocolate cookies. They are festive and amazing!

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If you love a chocolate and mint combo, I have the best cookie recipe for you today! These chocolate sandwich cookies are filled with a cool and creamy mint filling – they’re so yummy.

I love chocolate mint all year, but especially for holidays! These make the best Christmas cookies or make a batch for St. Patrick’s day. Or, make them any old time to satisfy a craving for soft and chewy chocolate mint sandwich cookies.

You Will Love This Easy Recipe

• We’re using Devil’s Food cake mix to make the chocolate cookies. It’s so easy! You only need oil and eggs, and you just mix them with cake mix, and the dough is done.
• You don’t have to chill the cookie dough – just mix, roll, and bake the cookies.
• You don’t need any special equipment like a cookie cutter or piping bag to make them.
• The minty frosting is made with cream cheese and is so rich and creamy. It’s the perfect mint filling!
• They’re also easy to customize, so check out the variation ideas later in the post!

These chocolate mint cookies are so easy and always a hit! They’re great for potlucks, parties, or cookie platters. Or just make a batch for you!

Ingredients

• Devil’s food cake mix – you will need two 15.25 ounce boxes.
• Canola oil – or vegetable oil.
• Large eggs – Room temperature mixes the best.
• Cream cheese – Room temperature to mix in.
• Butter – We used room temperature salted butter.
• Powdered sugar
• Mint extract
• Green food coloring

Recipe Steps

Preheat the oven to 350°F.

Combine the cake mix, oil, and eggs in a large bowl. Once the dough is well mixed, roll it into 1-inch cookie dough balls and place them on an ungreased baking sheet.

Bake the cookies for eight to ten minutes or until they are set. Cool them on the cookie sheet for five minutes and then transfer them to a wire rack to cool completely.

While the cookies cool, make the mint filling. Place the cream cheese and butter in a mixing bowl and beat them with an electric mixer (or in the bowl of a stand mixer) until the mixture is fluffy.

Beat in the sugar and mint extract at medium speed, and then add the green food coloring. Start with a drop or two, and then add more until you get your desired color.

To make sandwich cookies, spread the frosting on the flat side of half of the cookies. Top them with the remaining cookies.

Recipe Variations

These chocolate sandwich cookies are so easy to adapt to create new flavors. Here are some ideas to try!

• Vanilla: Swap the mint extract for vanilla extract and skip the food coloring.
• Peppermint: Use peppermint extract instead of mint and switch out the green food coloring for red. This gets you the best chocolate peppermint cookies!
• Almond: Omit the food coloring and use almond extract in place of the mint.
• Plain Cream Cheese: Or, leave out the extract and fill the cookies with the plain cream cheese frosting.
• Other Flavors: Any flavor frosting will work with these cookies! Try a simple chocolate buttercream frosting or other flavor that you like.

Tips for the Best Sandwich Cookies

Don’t overbake the chocolate cookies. You’ll know when they’re done when they’re puffy and set. As they cool, they will flatten.

Allow the cookies to fully cool before adding the filling. If needed, you can make them a day ahead and keep them in an airtight container until you’re ready to assemble them.

Be sure to allow the butter and cream cheese to soften at room temperature before making the mint filling. Leave them out for at least 30 minutes beforehand.

Store the cookies in an airtight container at room temperature. For best results, separate the layers with wax paper or parchment paper so the cookies don’t stick. They will keep well for two to three days.

We are all about the chocolate and mint around here – if you’re like us, you need to give these chocolate mint cookies a try soon!

More Chocolate Mint Recipes!

• Grasshopper Pie is a classic mint dessert that is so easy to make! The mint filling with the chocolate cookie crust is the perfect combination.
• For a grown-up beverage, try my Grasshopper drink! It’s a creamy, cool mint cocktail with chocolate drizzles. It’s a great after-dinner drink.
• Chocolate Thumbprint Cookies are filled with a mint fudge filling. They are great for gifting or keep them all to yourself.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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4 from 11 votes

Mint Chocolate Sandwich Cookies

Mint Chocolate Sandwich Cookies ~ Quick & Easy, Soft, Chewy Chocolate Cookies Stuffed Creamy Mint Filling! 

Prep:30 mins

Cook:10 mins

Total:40 mins

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Ingredients

Cookies

• ▢ 2 devil's food cake mix 15.25 ounces eat
• ▢ 1 c. canola oil
• ▢ 4 eggs

Filling

• ▢ 1 8 oz package cream cheese, softened
• ▢ 1/4 c. butter softened
• ▢ 2 1/2 c. powdered sugar
• ▢ 1 tsp mint extract
• ▢ Green Food Coloring

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Instructions

• Preheat oven to 350 degrees.
• Combine cake mixes, oil and eggs in a large mixing bowl until well blended. Roll into 1 inch balls and place 2 inches apart on ungreased baking sheet. Do not flatten.
• Bake for 8-10 minutes or until set. Removed from oven and cool for 5 minutes. Remove to wire rack and let cool completely. Cookies will flatten as they cool.
• For the filling beat cream cheese and butter until fluffy. Beat in sugar and mint until smooth. Mix in green food coloring until you reach desired color. Spread on bottom of half of the cookies. Top with remaining cookies. Store in airtight container.

Tips

Tips For The Best Sandwich Cookies
Don’t overbake the chocolate cookies. You’ll know when they’re done when they’re puffy and set. As they cool, they will flatten.

Allow the cookies to fully cool before adding the filling. If needed, you can make them a day ahead and keep them in an airtight container until you’re ready to assemble them.

Be sure to allow the butter and cream cheese to soften at room temperature before making the mint filling. Leave them out for at least 30 minutes beforehand.

Store the cookies in an airtight container at room temperature. For best results, separate the layers with wax paper or parchment paper so the cookies don’t stick. They will keep well for two to three days.

Recipe Variations
Vanilla: Swap the mint extract for vanilla extract and skip the food coloring.
Peppermint: Use peppermint extract instead of mint and switch out the green food coloring for red. This gets you the best chocolate peppermint cookies!
Almond: Omit the food coloring and use almond extract in place of the mint.
Plain Cream Cheese: Or, leave out the extract and fill the cookies with the plain cream cheese frosting.
Other Flavors: Any flavor frosting will work with these cookies! Try a simple chocolate buttercream frosting or other flavor that you like.

Nutrition Information

Serving: 1, Calories: 305kcal (15%), Carbohydrates: 37g (12%), Protein: 3g (6%), Fat: 17g (26%), Saturated Fat: 4g (25%), Cholesterol: 35mg (12%), Sodium: 293mg (13%), Potassium: 117mg (3%), Sugar: 27g (30%), Vitamin A: 235IU (5%), Calcium: 58mg (6%), Iron: 1.4mg (8%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.