These festive cookie sandwiches are easy to make and a joy to eat. A fresh minty coconut cream tucked between two double‑chocolate cookies is a heavenly combination.
Not a fan of mint? Try chocolate whoopie pies instead.
Hello friends — Sarah from Whole and Heavenly Oven here. I hope your weekend is off to a great start.
Today I want to send you straight into chocolate‑mint bliss with these Chocolate Mint Cream Cookie Sandwiches. They’re fun, festive, and dangerously delicious.
Mint season is nearly here, and when mint meets chocolate it’s always a good idea. I may be posting minty recipes a bit early, but I’m confident you won’t complain.
These cookie sandwiches are irresistible. I kept snacking as I photographed them, and I wouldn’t be surprised if you do the same.
Here’s what makes these sandwiches so special:
- A bakery‑style double chocolate cookie for the “bread.”
- A light, mint‑flavored coconut cream filling.
- Two cookies joined together to make a creamy, chocolatey sandwich.
The cookie base is my reliable Bakery‑Style Double Chocolate Cookie. It’s rich, fudgy, and holds up perfectly as the outer layers of the sandwich.
The filling is whipped coconut cream with mint and a touch of sugar — airy, fresh, and delightfully minty. Spoon it between two cooled cookies and you’ve got an elegant little treat.
Serve these with a cold glass of milk and enjoy. They’re perfect for celebrations or any time you want a chocolate‑mint pick‑me‑up.
Chocolate Mint Cream Cookie Sandwiches
Ingredients
COOKIES:
- ½ cup (113 g) butter, softened
- ¾ cup (150 g) coconut sugar or brown sugar
- 1 large egg
- 1 Tablespoon milk
- 1 teaspoon vanilla extract
- 1½ cups (180 g) white whole wheat flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (128 g) semisweet chocolate chips
FILLING:
- 13 oz (385 ml) can coconut milk, chilled
- ½ teaspoon mint extract
- 2 Tablespoons granulated sugar
- 2 to 3 drops green food coloring (optional)
Instructions
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Prepare the cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a stand mixer, beat together the butter and sugar on medium until creamy. Mix in the egg, milk, and vanilla. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until a dough forms. Fold in the chocolate chips.
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Roll dough into 1‑inch balls and place on the prepared baking sheet. Bake 8 to 9 minutes — the centers will remain soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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Make the filling: Open the chilled coconut milk and scoop the firm coconut cream that has risen to the top into a medium bowl. Add the mint extract and sugar. Using a handheld mixer, beat until stiff peaks form. Add food coloring if desired and gently fold to combine.
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Assemble sandwiches: Spread or pipe the filling onto the flat side of half the cooled cookies, then top with remaining cookies to form sandwiches. Store in the refrigerator until serving.
Notes
