Rich, chewy cookies with a cool mint filling and a chocolate chip crunch.
Overview
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Total Time: About 50 minutes
Yield: 10–12 sandwich cookies
These sandwich cookies are the best of both worlds—deep, fudgy chocolate and crisp, refreshing mint. Two soft, double chocolate cookies hold a thick layer of mint cream filling, finished with a layer of melted chocolate and a generous sprinkle of chocolate chips on top. They're bold, balanced, and perfect for anyone who loves that classic chocolate-mint combination.
Whether you’re making them for a special occasion or just want something indulgent on hand, these cookies deliver.
Ingredients
For the Double Chocolate Cookies
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1 cup (226g) unsalted butter, softened
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1 cup (200g) brown sugar
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1/2 cup (100g) granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups (180g) all-purpose flour
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1/2 cup (60g) unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 1/2 cups (270g) semi-sweet chocolate chips
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1/2 cup rolled oats (optional, for added chew)
For the Mint Filling
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1/2 cup (113g) unsalted butter, softened
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1 1/2 cups (180g) powdered sugar
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2 tablespoons heavy cream or milk
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1/2 teaspoon peppermint extract
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Green gel food coloring (optional)
For the Topping
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1/2 cup semi-sweet or milk chocolate chips, melted
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Extra chocolate chips for garnish
Instructions
1. Make the Cookie Dough
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
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Add eggs one at a time, mixing after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in chocolate chips and oats, if using.
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Chill the dough for 15 to 20 minutes to prevent spreading.
2. Bake the Cookies
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheets, leaving space between each. Slightly flatten the tops.
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Bake for 9 to 11 minutes, until the edges are set and the centers look slightly soft.
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Let cookies cool completely on a wire rack before filling.
3. Make the Mint Cream
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In a medium bowl, beat the butter until smooth.
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Add powdered sugar gradually, mixing well.
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Add peppermint extract and cream. Beat until fluffy.
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If desired, add green food coloring and beat again until evenly colored.
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If the filling is too soft, chill briefly before assembling.
4. Assemble the Sandwich Cookies
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Pair cookies by size. Flip one cookie of each pair upside down.
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Pipe or spread a thick layer of mint cream onto the bottom cookie.
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Press the second cookie on top to form a sandwich.
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Spread or drizzle melted chocolate over the top cookie.
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While the chocolate is still warm, sprinkle with extra chocolate chips.
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Let sit at room temperature or chill until the chocolate topping sets.
Storage Tips
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Store cookies in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate for up to one week or freeze for up to two months.
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If freezing, wrap cookies individually to prevent sticking and drying out.
Notes and Variations
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Use gel food coloring to achieve a rich green shade without thinning the filling.
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Add crushed mint candies or chopped Andes mints to the filling for extra flavor.
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Substitute dark chocolate chips if you want a more intense cocoa flavor.
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Skip the oats if you prefer a smoother cookie texture, or keep them in for extra chew.
Final Thoughts
These Double Chocolate Mint Chip Sandwich Cookies look bakery-made but are easy enough to whip up at home. The soft chocolate cookie, paired with mint cream and topped with a chip-covered shell, is the kind of dessert that gets attention. Bold in flavor and stunning on a plate, they're perfect for holidays, dessert platters, or anytime you're craving something rich with a cool finish.