Dark Chocolate Mint Sandwich Cookies

Soft baked dark chocolate sugar cookies, sandwiched with fluffy mint buttercream.

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5 from 1 vote

Prep Time 1

Cook Time 12

Chill Time 1 20

Total Time 2 32

Course Dessert

Cuisine American

Servings20

1 recipe Chocolate Sugar Cookie Dough (for a rich black color, use 1/2 cup Dutch processed cocoa powder and 1/4 cup black cocoa powder)

1 cup unsalted butter, softened to room temperature (for a whiter color, substitute half the butter with vegetable shortening)
2 cups powdered sugar
⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
1 tsp meringue powder, optional
1 tsp vanilla extract
¼ - ½ tsp peppermint extract

Prepare the Chocolate Cookie Dough as instructed, then wrap the dough and chill in the refrigerator for 20 minutes, before rolling it out.
Prep your baking sheets by lining them with parchment paper.
Working with half the dough at a time, roll out the dough on a lightly floured surface. Use enough flour underneath and on top of the dough to keep it from sticking. Roll the dough out to an even thickness, nearly 1/8 inch thick.
Cut as many cookies as you can with a 2 1/2 inch round or square fluted cookie cutter. Place the cut cookies on the baking sheets, spaced 1 1/2 - 2 inches apart.
Gather up the dough scraps, roll them out again, and continue cutting as many cookies as you can. You should be able to cut about 40 cookies, depending on the size of your cutters and the thickness of the dough.
Place the pans in the refrigerator and chill the cut cookies for 1 hour. If you like, prick the cookies with a wooden skewer or the end of a cake tester, to make a decorative pattern, as shown in the photos.
Preheat the oven to 350 F, and position a rack in the center of the oven. Bake the cookies for 11-12 minutes. If you gently turn one over, it should be baked through and flaky looking, with no appearance of raw or wet dough underneath.
Cool the cookies on the pan for 5 minutes, then transfer to a cooling rack to cool completely before filling with buttercream.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute until smooth. With the mixer on low, add the powdered sugar, meringue powder and salt, mixing until clumpy. Add the extracts.
Increase the speed to medium, and whip the buttercream for 4-5 minutes, scraping the bowl down several times, until very light and fluffy.
Fit a piping bag with tip 4B, and fill with the buttercream.
Turn half the cookies over with the bottom side facing up, and pipe the buttercream onto the cookies. Place another cookie on top and press down gently.
For a decorative finish, sprinkle the cookies with a little granulated sugar.
Keep the cookies stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3-6 months. Let come to room temperature for a few minutes before serving.

Keyword Chocolate, Cutout Cookies, Mint, Peppermint, Sandwich Cookies, Sugar Cookies

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