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Mint Sandwich Sugar Cookies

 Mint Sandwich Sugar Cookies
Chocolate-covered mint candies are the "filling" in these doctored-up sugar cookies from our Test Kitchen. You can use colored sugar to suit the season.
40 ServingsPrep: 40 min. Bake: 10 min. + cooling


  • 1 tube (18 ounces) refrigerated sugar cookie dough, softened
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon peppermint extract
  • Coarse sugar
  • 40 chocolate-covered thin mints


  • In a large bowl, beat the cookie dough, flour and extract until
  • blended. Roll into 1/2-in. balls.
  • Place 2 in. apart on greased baking sheets. Coat the bottom of a
  • glass with cooking spray, then dip in coarse sugar. Flatten balls
  • with prepared glass to 1/4-in. thickness, dipping in additional
  • sugar as needed.
  • Bake at 350° for 7-9 minutes or until set. Carefully remove one
  • cookie from baking sheet. Immediately turn cookie over and place a
  • mint on the bottom of the cookie; top with another cookie, pressing
  • lightly. Repeat with remaining cookies and mints. Cool on wire
  • racks. Yield: 40 cookies.
Editor’s Note: This recipe was tested with Necco chocolate-covered thin mints.
Nutritional Facts: 1 cookie (calculated without coarse sugar) equals 87 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 55 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.