Mint-Ganache Sandwich Cookies

This yummy cookie recipe looks just like s'mores! But instead of marshmallows, these cookies are filled with chocolate and peppermint frosting for a festive twist on these easy cookies.

Mint-Ganache Sandwich Cookies
Photo: Jacob Fox
Prep Time:
25 mins
Chill Time:
30 mins
Bake Time:
6 mins
Total Time:
25 mins
18 sandwich cookies


  • 1 portion Vanilla Cookie Dough

  • 2 tablespoon heavy cream

  • ¼ cup miniature semisweet chocolate pieces

  • cup powdered sugar

  • 1 tablespoon butter, softened

  • 2 teaspoon milk

  • ¼ teaspoon mint extract

  • 1 drop green food coloring

Vanilla Cookie Dough Base

  • 1 pound butter, cut into chunks and softened

  • 1 ⅓ cup sugar

  • 1 teaspoon salt

  • 2 egg whites

  • 1 tablespoon vanilla

  • 4 cup all-purpose flour


  1. Wrap and chill dough 30 to 60 minutes or until easy to handle. Preheat oven to 375°F. On a lightly floured surface roll dough to a 9-inch square. Use a pastry wheel or pizza cutter to cut dough into 1 1/2-inch squares. Arrange dough squares 2 inches apart on an ungreased cookie sheet. Prick each several times with a fork. Bake 6 to 8 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove; cool on wire racks.

  2. For ganache, in a small bowl microwave cream 20 to 30 seconds or just until boiling. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Chill 10 minutes or until spreadable.

  3. For mint frosting, in a small bowl stir together powdered sugar, butter, milk, and mint extract until spreading consistency. Add food coloring.

  4. Spread frosting on the bottoms of half of the cookies. Spread ganache on bottoms of remaining cookies; chill 10 minutes to set. Top ganache-topped cookies with frosting-topped cookies. Lightly dust cookies with additional powdered sugar.

Vanilla Cookie Dough Base

  1. In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt; beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla; beat until combined. Gradually add flour, beating until combined.

To Store:

Layer filled cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

107 Calories
6g Fat
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 107
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 56mg 2%
Total Carbohydrate 13g 5%
Total Sugars 9g
Protein 1g
Vitamin C 0mg 0%
Calcium 4mg 0%
Iron 0.3mg 2%
Potassium 11mg 0%
Folate, total 9.2mcg
Vitamin B-12 0mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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