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The Best Halloween Chocolate Mint Sandwich Cookies

Halloween Chocolate Mint Sandwich Cookies - featured image
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Dark chocolate cookies with a creamy mint filling, perfect for Halloween parties and bake sales. Quick and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon mint extract
  • 3–4 drops green food coloring (optional)
  • Pinch of salt

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through. Add the egg and vanilla extract, then beat until fully incorporated.
  2. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets.
  5. Bake for 10-12 minutes. The cookies should look set around the edges but still slightly soft in the center. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. While the cookies are cooling, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, beating on low speed. Add the mint extract, green food coloring (if using), and a pinch of salt. Beat on medium-high for another minute until light and fluffy.
  7. Once the cookies are completely cool, pair them up by size. Spoon the filling into a piping bag or zip-top bag with the corner snipped off. Pipe a generous swirl of filling onto the flat side of one cookie, then gently press another cookie on top (flat side down). Repeat with all cookies.
  8. For best texture, let the assembled cookies rest in the fridge for about 15 minutes before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading. Use Dutch-process cocoa for a dark, rich color. Start with ½ teaspoon mint extract and adjust to taste. Let cookies cool completely before filling. Store in an airtight container in the refrigerator for up to 5 days. Freeze unfilled cookies for up to 3 months or assembled cookies for up to 2 months.

Nutrition

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

Find it online: https://oracooks.com/the-best-halloween-chocolate-mint-sandwich-cookies/