These cookies! They are just so good! Soft and chewy cookies sandwiching a minty buttercream frosting. They’re good! They are a great Christmas cookie or they are great year round. My family calls them Chocolate Peppermint Cremes, but you can call them what you want. They’re chocolate mint sandwich cookies and they are good!
Trust me on this one! Try them!
Chocolate Mint Sandwich Cookies:
Ingredients: (Printable Recipe below)
- 1 1/2 C brown sugar
- 2 Tbsp water
- 3/4 C margarine (1 and a half sticks)
- 2 C semi sweet chocolate chips
- 2 eggs (beaten)
- 1 tsp salt
- 1 1/4 tsp baking soda
- 3 C flour
Instructions:
Preheat your oven to 350 degrees.
Mix the dry ingredients together and set aside.
In a large pan on the stove over medium high heat, melt the brown sugar, water and margarine together and stir. Heat until it boils.
Remove from heat and stir in the chocolate chips. Mix until melted.
Beat your eggs with a fork and then stir them into the chocolate mixture.
Add the dry ingredients and stir them in until completely combined.
Roll into one inch balls and drop onto a cookie sheet (preferably with a Silpat mat). If you don’t have a Silpat mat make sure you have a greased cookie sheet.
Bake for about 7-8 minutes. Cookie should be just starting to have cracks in it.
Use a ziploc bag full of your frosting to squeeze about a Tablespoon onto a cookie. Sandwich with another cookie.
Then eat!
Printable recipe:
- 3 C Flour
- 1¼ tsp baking soda
- 1 tsp salt
- 1½ C brown sugar
- ¾ C margarine
- 2 Tbsp water
- 2 C chocolate chips
- 2 eggs
- Sift dry ingredients together and set aside.
- In a large pot mix brown sugar, margarine, and water and heat on the stove until it starts to boil.
- Add chocolate chips and stir until melted.
- Remove from heat.
- Beat in eggs.
- Stir in dry ingredients.
- Roll into balls (if it is too soft, wait for a few minutes-it will firm up a little). If needed, add a little more flour.
- Bake for 8 minutes at 350 degrees. Best if still soft.
- Sandwich and frost with peppermint frosting.
Peppermint Frosting:
- 4 C Powdered Sugar
- 1/3 C soft butter (not margarine)
- About 1/3 cup warm water
- 1/8 tsp peppermint extract
- Green food coloring (just as a note, I don’t usually make mine such a bright green. More of a mint is better.)
Combine above ingredients until smooth. Pipe onto cookie and put another cookie on top.
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These look like a delicious treat! I hope you’ll share this post at our Holiday Cookie Recipe Swap at http://thedomesticatedprincess.blogspot.com/2012/11/cookie-recipe-exchange-week-3.html.
Chocolate and mint is one of my favorite combinations of ingredients! And in my book, a sandwich cookie counts a single cookie–always. ;)
These look so yummy! Thanks for sharing them Amber! xoxo
I love chocolate and mint …these sound terrific!
Thanks so much for linking up at I Gotta Create! <3 Christina
Wow! These look so yummy! I love the green! Thank you for linking up to “It’s a DIY Christmas” at Putting Down Roots! Hope to see you again!
I love mint in every kind and form! Thanks for the inspiration, it is really much appreciated!
Did not turn out at all :( makes me so sad to waste good ingredients. The Frosting was way too watery and took well over 3 cups of powdered sugar to get a thicker consistency. The cookies themselves spread and ran all over my cookie sheets. I made sure to follow the recipe to a T (I am very careful when trying new recipes) The cookies (that I was able to salvage) also taste very bland…not sure where I went wrong. Bummer!
Bummer! Did you use margarine or butter? Butter will make them spread more. And did you add extra flour? I had to add more flour to make them so that I could roll them into balls.