Description
Quick and easy mint chocolate sandwich cookies made from a boxed cake mix, perfect for Halloween parties and last-minute treat emergencies. These fudgy cookies are sandwiched with a creamy mint filling and come together in under 30 minutes.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (preferably devil’s food or dark chocolate)
- 2 large eggs, room temperature
- 1/3 cup vegetable oil (canola or melted coconut oil work well)
- 1/2 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- Optional: 2 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 teaspoon peppermint extract (for filling)
- 2–3 tablespoons heavy cream (or whole milk)
- A few drops green food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and 1/2 teaspoon peppermint extract. Stir until a thick, fudgy dough forms. Fold in chocolate chips.
- Drop rounded balls of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart. You should get about 24-26 cookies.
- Bake for 8-10 minutes until puffed and slightly cracked on top. Edges should be set but centers still soft. Do not overbake.
- Let cookies rest on baking sheets for 2-3 minutes, then transfer to a wire cooling rack. Cool completely.
- While cookies cool, make filling: Beat softened butter with an electric mixer until smooth. Gradually add sifted powdered sugar, beating on low then medium speed. Add 1/2 teaspoon peppermint extract and 2 tablespoons heavy cream. Beat until light and fluffy (about 2 minutes). Add remaining cream if needed. Add green food coloring if desired.
- Pair cooled cookies by size. Spread 1-2 teaspoons of mint filling on the flat bottom of one cookie. Gently press a second cookie on top to create a sandwich.
- Refrigerate assembled cookies for 15-20 minutes to set the filling.
Notes
Don’t overmix the dough to keep cookies tender. Chill dough for 10 minutes if too sticky. Use a light hand with peppermint extract as it’s potent. Bake one sheet at a time if your oven runs hot. Let cookies cool completely before adding filling to prevent melting. Make filling while cookies bake to save time. Store in refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280
- Sugar: 22
- Sodium: 200
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: Halloween cookies, mint chocolate cookies, sandwich cookies, easy cookies, cake mix cookies, chocolate mint, quick dessert, Halloween treats