Ingredients
Chocolate Cookies
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar (400 g)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2½ cups all-purpose flour (326 g), fluffed and leveled
- ⅔ cup unsweetened cocoa powder (60 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
Mint Frosting (Filling)
- 2½ cups powdered sugar
- ¾ cup unsalted butter, room temperature
- 2 tablespoons milk (more if needed)
- ½–1 teaspoon mint extract (to taste)
- Green food coloring (optional)
Chocolate Ganache (for drizzle or dip)
- 1 cup semisweet chocolate chips or chopped chocolate (175 g)
- 1½ tablespoons oil
Instructions
- Make the Chocolate Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs thoroughly. Whisk flour, cocoa, baking soda, and salt separately, then gradually mix into wet ingredients to form a soft dough. Roll dough into 32 small balls about 1–1¼ inches each and space them 2 inches apart on baking sheets. Bake for 8–9 minutes until edges are set and centers look soft. Cool on pan 5 minutes then transfer to a wire rack to cool completely.
- Make the Mint Filling: Beat butter and powdered sugar in a medium bowl until smooth. Add milk, mint extract, and optional green food coloring. Beat until fluffy and thick enough to hold shape but easily spread. Adjust with more milk if too stiff, or more powdered sugar if too soft.
- Assemble the Sandwiches: Pair cookies by similar size. Pipe or spread about 1½ tablespoons of mint frosting onto the flat side of one cookie. Top with another cookie and press gently to spread filling evenly to edges. Chill sandwiches in the freezer for 15–20 minutes to firm up before decorating.
- Make the Ganache: Combine chocolate and oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and glossy. Cool for a few minutes until slightly thickened.
- Finish: Option 1: Dip half of each sandwich in ganache and place on parchment paper to harden. Option 2: Drizzle ganache decoratively over the sandwiches using a spoon. Let set at room temperature or refrigerate for 15 minutes to firm.
Notes
- Store sandwiches in an airtight container in the fridge for up to 5 days.
- For longer storage, wrap individually and freeze for up to 2 months.
- For best texture, serve the sandwiches slightly chilled to keep the mint cream thick and cookies chewy.
- You can adjust mint extract to your taste preference.
- If you prefer a thicker ganache coating, allow it to cool longer before dipping.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
