These Mint-Chocolate Sandwich Cookies come together quickly. With only a few ingredients you can make something cute and delicious!
Mmm.. Christmas cookies!
Although I didn’t grow up baking Christmas cookies, is something I enjoy doing now. The summer in Paraguay discourages me to bake, but the joy of making cookies and sharing them with friends during Christmas wins every year.
The other day a friend was asking for an easy cookie recipe and I gave her this S’mores cookie recipe. That weekend when I was doing my shopping, I thought it would be a good idea to start my Christmas recipes with something similar, and so I bought a package of cake mix.
Using a cake mix makes baking these mint cookies, fast and easy, with just a few ingredients. And what goes well with mint? Chocolate of course!
The filling is simple. A little chocolate and cream and you have a creamy, melt in your mouth filling.
This recipe is so simple and with so many possibilities for different flavors. What other flavors would you make?
More Christmas Cookies:
Places I’m sharing this recipe:
These cookies come together quickly. Not many ingredients and they taste amazing!
- 1 box of vanilla cake mix (480 g / 18.25 oz)
- 1/2 cup melted butter (113.4 g / 4 oz)
- 2 eggs lightly beaten
- 1/4 teaspoon mint extract
- green food coloring
- 113 g / 4 oz. milk chocolate chips or chunks (1/2 cup)
- 59.1 g / 2 oz. whipping cream (1/4 cup)
- In a medium bowl, mix cookie ingredients together. Cover and chill for 2 hours or overnight.
- Preheat oven at 180°C / 350°F. Put 1 inch balls onto a greased cookie sheet about 3 inches apart (cookies spread a lot while baking).
- Bake cookies for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 1 minute before transferring cookies to a wire rack; cool completely.
- Filling: In a microwave-safe bowl, add the cream and the chocolate; microwave for 30 minutes and mix (if chocolate is not completely melted, heat it for another 10 seconds). Chill for 20 minutes or until spreading consistency.
- Spread chocolate on bottoms of half of the cookies (about 1 teaspoon per cookie). Top with the remaining cookies.
To store: Place unfrosted cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 2 days or freeze for up to 3 months.
Keep filling in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Before serving, thaw cookies, and filling. Assemble cookies as directed in step 5, assembling only as many cookies as you need at one time.