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Easy Kid-Approved Chocolate Mint Halloween Cookies

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Rich and fudgy chocolate sandwich cookies with a cool mint cream filling, perfect for Halloween. A nostalgic recipe that brings back the magic of a beloved bakery treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process preferred)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (50g) granulated sugar, for rolling
  • Orange and black sprinkles, for decorating (optional)
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • ½ teaspoon peppermint extract
  • 2–3 drops green food coloring (gel preferred)
  • Pinch of salt

Instructions

  1. Cream the butter and 1 cup granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides halfway through.
  2. Beat in the egg and vanilla extract until fully combined.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Using a cookie scoop or tablespoon, scoop rounded balls of dough (about 1.5 tablespoons each). Roll each ball between your palms until smooth.
  8. Place the ¼ cup granulated sugar in a small bowl. Roll each dough ball in the sugar until coated.
  9. If using sprinkles, press a few into the top of each sugar-coated ball.
  10. Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until puffed and crackled on top with slightly darker edges.
  11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  13. Gradually add the sifted powdered sugar, beating on low speed to avoid a sugar cloud. Once incorporated, increase to medium speed and beat for 1 minute.
  14. Beat in the peppermint extract, green food coloring, and a pinch of salt. Taste and adjust mint if desired.
  15. Cover the bowl and let the filling sit at room temperature for 20 minutes.
  16. Match up cookies that are similar in size.
  17. Transfer the filling to a piping bag or zip-top bag with a small corner snipped off. Pipe about 1 tablespoon of filling onto the flat side of one cookie.
  18. Gently press a second cookie on top, flat side down, until the filling reaches the edges.
  19. Place the assembled cookies on a baking sheet and refrigerate for 15-20 minutes to set.

Notes

Butter should be at room temperature (about 1 hour on the counter). Chill the dough for at least 30 minutes to prevent spreading. For the filling, let it rest for 20 minutes to firm up. Store assembled cookies in an airtight container in the refrigerator for up to 5 days. Freeze unfilled cookies for up to 3 months.

Nutrition

Keywords: chocolate mint cookies, Halloween cookies, sandwich cookies, kid-friendly, mint cream, chocolate crinkle cookies

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