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Chocolate Mint Cream Cookie Sandwiches

These festive cookie sandwiches are so simple to prepare, yet they're so much fun to eat! A fresh minty coconut cream sandwiched between two double-chocolate cookies is a match made in heaven.
Yield 7 cookie sandwiches



  • 1/2 cup butter, softened
  • 3/4 cup coconut sugar, or brown sugar
  • 1 large egg
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semisweet chocolate chips


  • 1 can (13 oz) coconut milk, chilled
  • 1/2 teaspoon mint extract
  • 2 Tablespoons sugar
  • 2 to 3 drops green food coloring


  1. Prepare the cookies: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
  2. Place butter and sugar in a stand mixer. Beat on medium speed until creamy then mix in egg, milk, and vanilla. In a separate large bowl, combine flour, cocoa, baking soda, and salt. Mix into liquid mixture until a dough forms. Stir in chocolate chips.
  3. Roll dough into 1-inch balls and place on prepared baking sheet. Bake cookies for 8 to 9 minutes (cookies will still seem soft in the middle---this is ok) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely.
  4. While cookies cool, prepare the filling: Remove chilled coconut milk from fridge and scoop cold coconut cream off of the top and place in a medium bowl. Add mint and sugar to mixture and with a handheld electric mixer, beat on medium speed until stiff peaks form. Tint filling with food coloring and gently fold until combined.
  5. Assemble the cookie sandwiches: Divide filling between half of cooled cookies and gently place in center of upside-down cookie. Top with remaining cookies to form a sandwich. Store cookies in refrigerator until ready to serve.

Recipe Notes

Store cookie sandwiches in refrigerator up to 5 days.
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