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Wholesome Chocolate Mint Halloween Cookies

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Rich chocolate cookies with a creamy mint filling, cut into spooky shapes for Halloween. A nostalgic recipe inspired by childhood memories, made with wholesome ingredients for a delicious holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) whole wheat flour
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90g) dark chocolate chips (optional)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon peppermint extract
  • 1 tiny drop natural green food coloring (optional)
  • 1 pinch salt
  • ¼ cup (45g) dark chocolate, melted (for decoration, optional)
  • 2 tablespoons crushed candy canes or peppermint candies (for decoration, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes on medium speed. Scrape down the sides, then add the egg and vanilla extract. Beat until combined, about 30 seconds.
  3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Fold in the dark chocolate chips if using.
  5. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
  6. On a lightly floured surface, roll the dough out to about ¼-inch thickness. Use cookie cutters to cut out shapes. Gather scraps, re-roll, and cut again. You should get about 20-24 cookies (10-12 sandwiches).
  7. Place the cookies about 1 inch apart on the prepared baking sheets. Bake for 8-10 minutes. Let them rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating on low speed. Add the peppermint extract, green food coloring (if using), and pinch of salt. Beat until light and fluffy, about 2 minutes.
  9. Once the cookies are completely cool, spread about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie, flat side down, and gently press until the filling reaches the edges. Repeat with remaining cookies.
  10. Optional: Drizzle melted dark chocolate over the tops and sprinkle with crushed peppermint. Let the chocolate set before serving, about 15 minutes at room temperature or 5 minutes in the fridge.

Notes

Don’t skip chilling the dough—it prevents spreading. Use a kitchen scale for flour accuracy. Let cookies cool completely before assembling to prevent filling from melting. Peppermint extract is potent; start with ½ teaspoon and adjust to taste. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For vegan, use vegan butter, flax egg, and vegan cream cheese.

Nutrition

Keywords: chocolate mint cookies, Halloween cookies, sandwich cookies, mint filling, spooky cookies, easy Halloween dessert

Find it online: https://bakebelle.com/wholesome-chocolate-mint-halloween-cookies-easy-recipe/