These mint chocolate sandwich cookies feature rich chocolate cookies with a creamy mint buttercream sandwiched between and rolled in lots of chopped Andes candies.

Chocolate + mint lovers, you’re about to meet your match today!

And by match I don’t mean your latest challenge. I mean your perfect match made in heaven because c’mon, does it get any better than these sandwich cookies??

Not only do you have an excuse to have two cookies but it also comes with a pretty incredible mint buttercream sandwiched in between and a good roll in Andes to boot.

I mean, pass me the whole tray already, geez.

These Sandwich Cookies Feature…

A soft and chewy chocolate cookie base
Sweet and perfectly creamy mint buttercream
Chopped Andes candies for rolling

Making the Sandwich Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Kosher salt
Powdered sugar
Mint extract
Heavy whipping cream
Green food coloring
Andes candies

Tips for Perfect Sandwich Cookies

Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
Scoop dough into uniform balls – scoop dough by the tablespoon and roll into balls so the cookies all bake up the same size.
Flatten dough balls before baking – this will help them bake a bit more evenly throughout.
Allow cookies to cool before filling – do not fill the cookies while they’re still warm otherwise the filling will melt.

Recipe Variations

Try these ideas for a different twist on these cookies.

Add extra chocolate to cookies – fold 1/2 cup semisweet mini chocolate chips into the cookie dough.
Use another filling – try a vanilla buttercream, peanut butter, chocolate, or cream cheese frosting.
Garnish sandwich cookies – top sandwich cookies with a drizzle of melted semisweet or white chocolate.

Storing Sandwich Cookies

Store filled sandwich cookies in an airtight container at room temperature up to 2 days. Any longer than that and I find that the buttercream filling doesn’t hold up as well.

To freeze sandwich cookies, allow cookies to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature, fill with buttercream, and serve.

That first bite into these sandwich cookies takes you down through the rich and chewy chocolate cookie and into all that light and minty buttercream. Many bites are going to follow at an alarming rate of speed.

Mint lovers, get these in your life already if you know what’s good for ya!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More mint favorites to make next!

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