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:
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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.