Chocolate Sandwich Cookies are crunchy chocolate wafers sandwiched with creamy mint chocolate. Cutout shapes on the top cookies create decorative windows to the chocolate inside.
Why you'll love this recipe
- Chocolate wafers are easy to make slice-and-bake cookies.
- The dough comes together quickly using a food processor.
- The delicious chocolate flavor and pretty cut out centers make these homemade chocolate sandwich cookies great for gifting.
These crisp chocolate cookies will remind you of the chocolate wafers that are sometimes used to make chocolate pie crusts and icebox cakes.
The cookies are good on their own but as sandwich cookies they are great.
Sandwiched with mint flavored melted chocolate the crisp cookies become sturdy enough for packaging for gifts and care packages or for filling the cookie jar.
Ingredients
Instructions
This is an overview of the instructions. Detailed instructions are in the recipe card below.
- Use a food processor to combine the ingredients to form the dough.
- Shape the dough into a log and chilled until firm.
- Thinly slice the chilled dough.
- Place the cookie dough slices on a lined baking sheet.
- Bake.
- Cut shapes in the centers of half of the cookies immediately after removing from the oven.
- Melt the chocolate and mix in peppermint oil.
- Spread the melted chocolate on a the bottom flat side of a solid cookie and top with a cutout cookie.
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Storage
Store chocolate cookie sandwiches in an airtight container at room temperature for up to 2 weeks.
Tips and variations
- Use dark cocoa powder for homemade Oreo cookies flavor.
- Peppermint oil and peppermint extract are NOT the same thing. Peppermint extract has added water and alcohol which would cause melted chocolate to seize, becoming thick and unspreadable.
- Use white, milk, or dark chocolate depending on your preference.
- Use cookie cutters with holiday shapes for seasonal cookies.
- If the cookies aren't crisp when cooled, return them to the oven to bake a little longer.
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Chocolate Sandwich Cookies
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 1 cup plus 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 14 tablespoons unsalted butter slightly softened and cut into chunks
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ½ cups melting chocolate
- 3 drops Peppermint oil not extract
Instructions
- In a food processor pulse together flour, cocoa, sugar, salt, and baking soda.
- Add the butter and pulse a few times.
- In a small bowl, combine the milk and vanilla. Then add to the processor bowl and run until a dough forms.
- Turn the dough out onto a sheet of parchment paper or wax paper and knead a few times to fully incorporate all of the ingredients.
- Form the dough into a log about 14” long with a diameter of about 1 ¾". Wrap the log in the wax or parchment paper and refrigerate or freeze until firm, about 1 hour.
- When ready to bake: Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
- Slice the dough log into thin slices, 6 slices per inch. The dough should slice easily without crumbling or losing its shape. If the slices crumble, allow the dough to warm slightly. If the dough loses its shape, return it to the refrigerator or freezer to firm.
- Place the dough slices at least 1” apart on the prepared baking sheets.
- Bake one baking sheet at a time for about 7 -12 minutes. Watch for the cookies to puff up slightly while baking then deflate. They are done 1 ½ minutes after they deflate.
- Immediately after the cookies are removed from the oven, use a ⅞” cookie cutter in the center of half of the cookies. If the cutout does not come out with the cookie cutter, wait until the cookie has cooled and firmed to remove it.
- Allow the cookies to cool on the baking sheet.
- When all of the cookies have cooled completely, place the melting chocolate in a bowl and microwave for 1 minute at 50% power. Stir. If the chocolate is not completely melted and smooth, return to the microwave for 10 second intervals. Stir in 3 drops of peppermint oil. (Do not use peppermint extract which would cause the chocolate to seize and become unspreadable.)
- Place an uncut cookie, bottom up. Spread ½ -1 teaspoon of the melted chocolate onto the cookie, then place a cutout cookie on top of the melted mint chocolate making a sandwich. Repeat with all of the cookies.
- Allow the chocolate to set completely (about 20 minutes) before storing in an airtight container at room temperature for up to 2 weeks.
Notes
- Peppermint oil and peppermint extract are NOT the same thing. Extract has added water and alcohol which would cause melted chocolate to seize, becoming thick and unspreadable.
- White, milk, or dark chocolate can be used depending on your preference.
- Use cookie cutters with holiday shapes for seasonal cookies.
- If the cookies aren't crisp when cooled, they can be returned to the oven to bake a little longer.
- Double wrap pairs of cookies, bottoms together, in plastic wrap.
- Pack the wrapped bundles snuggly in columns in freezer weight zip lock bags or airtight storage containers.
Nutrition
First Published: March 2, 2016. Last Updated: August 2, 2024. Updated for additional images, information, and better reader experience.
Winnie
These cookies look soooo beautiful!! I love the shape 🙂 I'll tell you a secret - I've never baked anything with mint flavor before. I do have peppermint flavor though and peppermint oil....
I'm very curious of the taste
Reeni
These are so pretty! I especially love the moon cutouts! Mint and chocolate is always a favorite of mine - I made mint brownies yesterday - we must be on the same wavelength. I was reading a blog called crunchy something or other and I had to look it up too! 🙂
Miz Helen
We will just love your Crunch Chocolate Mint Sandwich Cookies, they look awesome! Thanks so much for sharing with Full Plate Thursday and come back soon!
Miz Helen
Michelle | A Dish of Daily Life
I love chocolate and mint together...so much that I hide the thin mints when we get them. I know, bad mom. I can't help myself. These sound and look divine! I'm pretty sure I'd be mom of the year (or maybe mom of the day...lol) if I made these and sent them back to college with my son after his spring break. Although I might have to sneak a few for myself...
Frugal Hausfrau
So very clever! I loved learning about how to do the cutouts! My son told me the other day that my blog was a strange combo of hip and nerd...*g* I'm just glad he reads it!
Thanks for sharing with us on Throwback Thursday & we're looking forward already to what you'll bring next week! 🙂
Mollie
The Monday Box
Thank you, Mollie! I would be thrilled with your son's blog description. Hip is good and nerd's run the world, so I think you are in good shape! 😉
Carlee
What pretty cookies! I wish I had some with my coffee right now! Thanks for sharing at Throwback Thursday.
The Monday Box
Thanks, Carlee! These are great with coffee.
Chris Scheuer
You come up with such fun and pretty cookies Wendy. And chocolate mint is my favorite flavor combination .Win-win-win!
The Monday Box
Thanks, Chris! Chocolate-mint seems to be a favorite of many people! 🙂
Monica
I want to eat these so much, Wendy. I think that's the overwhelming thought I get as I read this! I think chocolate & orange might be my very favorite combo but mint-chocolate is right there vying for the top spot. : ) My son loves loves it and I know he'd enjoy these wonderful cookies. Hope all is well!
The Monday Box
Thanks, Monica! Oooo, I think using a couple of drops of orange flavoring oil in the dark chocolate would be delicious! The cookies are just chocolate, so the filling can be flavored any way you like....or not at all! 🙂 With one batch it would be pretty easy to make some for you and some for your son. You both could decide whether or not to share with your husband! 😉 Have a great weekend!
Lokness @ The Missing Lokness
We think alike, Wendy. I just posted a chocolate and mint dessert recipe too! These cookies look cute and amazing! Everyone would love to receive these in the mail. Have a great weekend!
The Monday Box
Your Mason Jar Thin Mints Icebox Cakes look DELICIOUS, Lokness! One can never have enough chocolate-mint! I hope you have a great weekend, too! Thanks!
Ashley@CookNourishBliss
haha oh that story made me laugh! Gloat away!! 🙂
And these cookies sound completely delicious - it's been ages since I've used the chocolate mint combo in baking. I need to make these and make up for lost time!! Hope you're having a great week Wendy!!
The Monday Box
So many of my favorite "crunchy" (as in healthy, vegetarian, amazingly delicious) recipes come from you, Ashley! 🙂 Chocolate mint is a favorite flavor in so many kinds of desserts...candy, cookies, ice cream. So many choices! Enjoy.
Tricia @ Saving room for dessert
These are just wonderful Wendy! So creative and I love the way they give you a peek inside. Very cute and I am sure they are tasty! The older I get the more I love the fresh vegetarian recipes and like you - I like to blog about something a little special - lots of balance - but sometimes I get on the wrong end of the scale 🙂 Have a great weekend!
The Monday Box
Thanks, Tricia! I was so pleased to find a way to mail crisp, crunchy cookies. The chocolate mint flavor made me happy too. 🙂 I try to find a balance in our eating and "save up" for splurges that make me happy. 🙂 I hope you have a great weekend, too!