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Chocolate Mint Sandwich Cookies with gold measuring cup of melted chocolate for drizzling on a piece of wax paper and antique butter knife with ganache smear
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Thin Mint Sandwich Cookies

Thick, dark chocolate ganache filling, sandwiched between to dark chocolate mint cookies, finished with a decorative chocolate drizzle
Prep Time30 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 24 cookie sandwiches
Author: Erin


The Ganache

  • 2 cups dark chocolate chips
  • 1 cup heavy whipping cream

Cookies (adapted from King Arthur Flour Dark Chocolate Butter Cookie, and tweaked)

  • 3/4 cups granulated sugar
  • 1 stick butter softened
  • 1 large egg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 cup dutched black cocoa powder (can use all brown cocoa)
  • 1/ cup dutched brown cocoa powder (can use all brown cocoa)
  • 1 1/2 cups all purpose flour
  • 1 tsp peppermint extract

Chocolate Drizzle

  • 1 cup dark semi sweet or milk chocolate melting wafers or bark (melted until smooth)


The Ganache

  • Heat heavy cream on stove top or in microwave until hot but do not let it come to a simmer or scald.
  • Pour in the chocolate chips and let them settle to be submerged in hot cream. After 5 minutes stir to combine. Let sit another few minutes, stir again until smooth and shiny.

The Cookies

  • Cream together sugar, butter, egg, and vanilla.
  • Add flour, cocoa, salt and peppermint extract and combine until smooth dough forms.
  • Press into a thick slab, cover and refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees.
  • Break of a section of the dough and roll out between two pieces of parchment paper to 1/8th of an inch thick. Make sure the bottom piece of parchment paper can fit on your baking sheet.
  • Peel off top piece of parchment paper.
  • Use cookie cutter to cut shapes out in pairs, about 1/2 inch apart.
  • Peel off excess dough away from shapes, lift up the parchment paper with cookies and transfer directly onto baking sheet.
  • Bake for 8-10 minutes until edges are set and centers are not glossy. Centers will feel soft, but will set when cool.

Assemble the Cookies

  • Let ganache cool on the counter or in the refrigerator and once it is set to room temperature (or just spreadable) spread between two matching cookies.
  • Repeat with all cookie pairs.
  • Heat melting wafers or bark in 30 second increments in the microwave, stirring between; or on the stove top until smooth and melted. Drizzle over every cookie.
  • Let the drizzle set to harden.
  • Cover cookies, store at room temp for up to one week.