Galletitas de Menta con Relleno de Chocolate

Mint-Chocolate Sandwich Cookies

These cookies come together quickly. Not many ingredients and they taste amazing!

Course Christmas cookies
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Resting Time 2 hours
Total Time 19 minutes
Servings 26
Calories 169 kcal
Author Lizet Bowen



  • 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)


  1. In a medium bowl, mix cookie ingredients together. Cover and chill for 2 hours or overnight.
  2. 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).
  3. 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.
  4. 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.
  5. Spread chocolate on bottoms of half of the cookies (about 1 teaspoon per cookie). Top with the remaining cookies.

Recipe Notes

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.