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Best Easy Chocolate Mint Halloween Sandwich Cookies

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These Cozy Chocolate Mint Halloween Sandwich Cookies started as a complete accident but have become a treasured recipe. Soft, dark chocolate cookies with a creamy mint filling, perfect for Halloween or any time you want a minty chocolate treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup black cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 2 cups powdered sugar, sifted
  • 1 tablespoon milk
  • 1/2 teaspoon peppermint extract (for filling)
  • A few drops of green food coloring (optional)
  • Pinch of salt (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg, vanilla extract, and peppermint extract until well combined.
  4. In a separate bowl, whisk together the flour, black cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
  7. Use a cookie scoop or tablespoon to scoop rounded balls of dough, about 1 tablespoon each. Place them 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes. The cookies should look set around the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. While the cookies are cooling, make the mint filling. In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, beating on low speed. Add the milk, peppermint extract, green food coloring (if using), and a pinch of salt. Beat on medium speed until light and fluffy, about 2 minutes.
  10. Once the cookies are completely cool, pair them up by size. Using a small offset spatula or butter knife, spread about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to sandwich them together. Repeat with the remaining cookies.

Notes

Don’t overbake the cookies; they should be soft and tender. Use room temperature ingredients for best results. Chilling the dough is essential to prevent spreading. Let cookies cool completely before filling. Store assembled cookies in an airtight container at room temperature for up to 5 days. Unfilled cookies can be frozen for up to 3 months.

Nutrition

Keywords: chocolate mint cookies, Halloween cookies, sandwich cookies, mint cookies, chocolate cookies, easy cookies, holiday cookies

Find it online: https://dinadinnertable.com/best-easy-chocolate-mint-halloween-sandwich-cookies/