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Chocolate-Mint Dream Sandwich Cookies

For the family cookbook, my cousin submitted a cookie I've tinkered with, and it’s a showstopper. These dreamy cookies with chocolate and mint pretty much melt in your mouth. —Shannon Koene, Blacksburg, Virginia
  • Total Time
    Prep: 45 min. Bake: 10 min. + cooling
  • Makes
    about 1-1/2 dozen


  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 3/4 teaspoon peppermint extract
  • 1-1/2 cups all-purpose flour
  • 1 cup miniature semisweet chocolate chips
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 5 to 6 teaspoons 2% milk
  • 3/4 teaspoon peppermint extract
  • 1-1/2 cups dark chocolate chips
  • 2 teaspoons shortening
  • 1/8 teaspoon peppermint extract
  • Crushed candy canes


  • Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies.
  • For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Nutrition Facts
1 sandwich cookie: 306 calories, 19g fat (12g saturated fat), 23mg cholesterol, 77mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 3g protein.
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  • shankoene
    Jun 27, 2020

    I prefer not to use the crushed peppermints. Very important to use mini chocolate chips or you can't get the cookies thin enough. We love these!

  • Julie
    Mar 29, 2020

    I tried twice to make the recipe as stated, but the cookies that you make before you make the filling and the glaze burned (the second time half burned, even on a lower temperature) and crumbled. The ones that didn't crumble didn't have much taste and were a bit sandy or dry in texture. Even the batter before baking was more crumbly than creamy. Not sure how to fix.

  • delowenstein
    Jan 2, 2017

    I don't use actual unsweetened chocolate, so I used 6 Tbsp. unsweetened cocoa and 8 tsp. of vegetable oil as a substitute. I used 4 Tbsp. butter & up to 8 tsp. milk-just enough to make a spreadable consistency for the filling. I'd used 10-1/2-oz. bittersweet chocolate chips and 2 Tbsp. shortening for the glaze 1/4 tsp. peppermint extract for glaze. I'd had crushed peppermint bits which I used in place of the candy canes! I found the cookies to be very good. I'd taken them to a luncheon on 12/28/16 and one of the fellow residents claimed that she did not care for these cookies. No one else objected-I'm learning that people have definite tastes!delowenstein