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Kid-Approved Chocolate Mint Halloween Cookies

Chocolate Mint Halloween Cookies - featured image
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These fudgy chocolate sandwich cookies with a cool, creamy mint filling are the perfect Halloween treat. Quick to make with simple ingredients, they’re a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons hot brewed coffee or hot water
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon peppermint extract
  • Green food coloring (gel preferred)
  • Orange and black sprinkles (optional)
  • Mini chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down sides.
  3. Beat in egg and vanilla extract until well combined (mixture may look slightly curdled).
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Pour in hot coffee (or hot water) and mix on low until dough comes together. Dough will be dark and slightly sticky.
  7. Using a cookie scoop (about 1.5 tablespoons), drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 9-11 minutes, until edges are set and tops look slightly cracked. Centers should still look soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cookies must be completely cool before filling.
  10. For the filling: In a clean bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  11. Gradually add powdered sugar, beating on low then medium speed until smooth and fluffy.
  12. Add peppermint extract and a few drops of green food coloring. Beat until color is evenly distributed. Taste and adjust mint if desired.
  13. Transfer filling to a piping bag or Ziploc bag with corner snipped. Pipe a generous swirl onto the flat side of half the cooled cookies.
  14. Top with remaining cookies, flat-side down, to create sandwiches. Do not press too hard.
  15. If using sprinkles, roll edges of filling in sprinkles immediately after sandwiching.

Notes

Cookies must be completely cool before filling to prevent filling from melting. For a stronger mint flavor, add more peppermint extract to taste. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Unfilled cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, chocolate mint cookies, sandwich cookies, kid-friendly, easy cookie recipe, mint chocolate

Find it online: https://coracooks.com/kid-approved-chocolate-mint-halloween-cookies/