Last Updated on December 12, 2022 by Kimberly Stroh
Chocolate and mint just go together and if you love the flavor combination, you’re obsessed with it. I’ve always felt like there’s a group of people who just adore chocolate mint, and everyone else is missing out. If you’re like me, and love it, then you’re going to love making these Chocolate Mint Sandwich Cookies!
They’re soft with Andes mint candies baked into cookies and a rich chocolate frosting in the middle. They’re perfect for holiday baking and so festive with the chocolate mint flavor.

Cookies are great, but sandwich cookies are even better! If you love frosting, they’re simply the best. I love making sandwich cookies because they stay moist too. The frosting helps keep the cookies moist so they stay soft, for longer, after baking.
Bake these during the holiday season and add them to your cookie trays. Plus, I’ll show you how to pair mint cookies with other baked goods – while ensuring your other baked goods don’t taste like mint too! It’s important that mint cookies taste like mint, but your other cookies have their own flavor. So let’s get baking!
Looking for even more great Christmas cookie recipes? It’s my favorite season for baking and cookies are my JAM! Check out these other awesome cookie recipes:
If you love Andes mint recipes, try my Mint Slow Cooker Hot Chocolate or Andes Mint Cupcakes!
How To Make Chocolate Mint Sandwich Cookies
Whenever I make cookies, I use silicone baking mats on top of my cookie sheets. They help to promote even baking, prevent the bottoms from burning and the cookies don’t stick. If you don’t own any, I suggest parchment paper instead.
For the frosting, I make it using my stand mixer. A hand mixer will work if you don’t own a stand mixer. Piping bags with tips, aren’t necessary, but make a neat frosting design. Those are the biggest kitchen tools you’ll need to make these cookies!

When To Make These Cookies
The chocolate mint flavor is great for the holiday season. It’s not peppermint, but traditional mint is great for the wintertime. I make these cookies starting after Thanksgiving, when I transition from pumpkin flavor. Make them throughout the wintertime with the heavy mint flavor.
Gift the cookies, serve them as a dessert after dinner and add them to cookie trays. I’ve made these cookies for Christmas Cookie Exchange Parties and they’re always a hit!
How To Package These Mint Cookies On A Cookie Tray
Whenever you package mint on a cookie tray, you don’t want to expose the flavor to other cookies. Serve these cookies in muffin liners. If you are gifting a cookie tray, consider wrapping the cookies in plastic wrap or letting them have individual containers on the cookie tray.
Tips To Keep Your Chocolate Mint Sandwich Cookies Fresh After Baking
After the cookies have baked, cooled completely and the frosting has been added, store the cookies in an airtight food storage container. If you are stacking the cookies, add a layer of wax paper in-between. This will help the cookies from losing any chips or candies. Keep the cookies away from direct heat.
For best freshness, enjoy the cookies within 4-5 days of baking. They stay moist because of the buttercream frosting in the middle!

Can You Freeze Chocolate Mint Cookies?
Yes! There are two ways to freeze these cookies. The first method is to make the cookies as directed and add them to a freezer bag. Store the cookies for up to 3 months in the back of the freezer (where temperature doesn’t vary as much). Let the cookies thaw on the countertop before enjoying.
The second method is to freeze the cookie dough. This is great if you want freshly-baked cookies for Christmas, with the majority of the work already done. After you’ve mixed the cookie dough, wrap it in plastic wrap and freeze it. Let it thaw in the refrigerator overnight before baking as directed.
What You Need From The Grocery Store:
- Unsalted Cream Butter
- Light Brown Sugar
- Granulated Sugar
- Eggs
- Light Corn Syrup
- Mint Extract
- Flour
- Dark Cocoa Powder
- Cornstarch
- Baking Soda
- Kosher Salt
- Chocolate Chips
- Mini Chocolate Chips
- Andes Mint Candies
- Powdered Sugar
- Chocolate Extract
- Regular Cocoa Powder
- Heavy Whipping Cream
Directions To Make Chocolate Mint Sandwich Cookies
Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat. Using a stand mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and mint extract until light and fluffy.
Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda. Gradually beat the dry ingredients into the wet until a dough forms.
Gently fold in 1 1⁄4 C chocolate chips, 1 1⁄4 C mini chocolate chips and 1 1⁄4 C andes mint chips. Using a small cookie scoop, scoop out dough mound into your hand and roll into a ball.

Combine the rest of the chocolate chips, mini chips and andes mint chips. Roll the dough ball into the mixture to completely coat the dough ball. Place onto the cookie sheet.
Bake in the oven for 11-13 minutes or until firm around the edge. Allow to cool completely while you make the frosting.
To make the frosting: Using a stand mixer, beat the butter, powdered sugar, heavy whipping cream, chocolate extract, Hershey cocoa powder until combined, creamy, smooth and holds a peak.
Scoop into the piping bag. Pair the cookies up to make sandwiches. Take the frosting and pipe a large dollop in the center of one of the cookies. Place the top cookie on top and gently push down to create the sandwich.
Chocolate Mint Sandwich Cookies

These Chocolate Mint Sandwich Cookies are baked with chocolate chips and Andes candies, with a chocolate buttercream in the middle.
Ingredients
- 1 1⁄2 C unsalted sweet cream butter, softened
- 1 1⁄2 C light brown sugar
- 1⁄2 C granulated sugar
- 3 large eggs
- 2 tbsp light corn syrup
- 2 tsp mint extract
- 4 C all-purpose flour
- 1 C Hershey dark cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 C chocolate chips
- 2 C mini chocolate chips
- 2 C andes mint candies
For The Chocolate Frosting:
- 1⁄2 C unsalted sweet cream butter, softened
- 2 C powdered sugar
- 2 tsp chocolate extract
- 3⁄4 C hershey cocoa powder
- 5 tbsp heavy whipping cream
- 1 piping bag fitted with a large round tip
Instructions
1. Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat. Using a stand mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and mint extract until light and fluffy.
2. Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda. Gradually beat the dry ingredients into the wet until a dough forms.
3. Gently fold in 1 1⁄4 C chocolate chips, 1 1⁄4 C mini chocolate chips and 1 1⁄4 C andes mint chips. Using a small cookie scoop, scoop out dough mound into your hand and roll into a ball.
4. Combine the rest of the chocolate chips, mini chips and andes mint chips. Roll the dough ball into the mixture to completely coat the dough ball. Place onto the cookie sheet.
5. Bake in the oven for 11-13 minutes or until firm around the edge. Allow to cool completely while you make the frosting.
6. To make the frosting: Using a stand mixer, beat the butter, powdered sugar, heavy whipping cream, chocolate extract, Hershey cocoa powder until combined, creamy, smooth and holds a peak.
7. Scoop into the piping bag. Pair the cookies up to make sandwiches. Take the frosting and pipe a large dollop in the center of one of the cookies. Place the top cookie on top and gently push down to create the sandwich.
Notes
- Keep cookies fresh in an airtight food storage container. Cookies can be frozen for up to 3 months. For best freshness, enjoy within 4-5 days of baking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 565Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 316mgCarbohydrates: 82gFiber: 2gSugar: 56gProtein: 5g
**Nutrition is calculated by a third party. Actual values may vary.