Chocolate Thin Mint Christmas Cookies

A Christmas cookie can be any cookie that brings back Christmas memories. For me, that list is never-ending. My childhood was filled with endless cookies every season. There were oftentimes so many that we hardly knew what to do with them all! This is a great problem to have and one that I have seemed to make into a tradition.

Christmas time evokes a feeling of nostalgia unlike any other and I can’t stop baking and making all sorts of treats. Homemade goods really do make the best gifts and are just fun to have around. These chocolate thin min cookies are a family favorite at The Farm and you will see why! They are a chocolate cookie sandwich with a smooth and creamy mint center! They’re so delicious that I usually double the recipe!

Top down close up view of top of chocolate cookie with cracks and sugar sprinkled on top sitting on wire cooling rack on wood surface
Side view of sandwich cookie sitting on cooling rack with mint filling all on wood surface
Chocolate cookie with bite taken out showing inside with gooey chocolate filling sitting on cooling rack with other chocolate cookies all around

Watch how to make these thin mint cookies:

Top down view of brown colored cookies with cracks on the top sprinkled with white sugar and sitting on cooling rack on wood surface
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5 from 1 vote

Chocolate Thin Mint Christmas Cookies

These Christmas cookies combine two amazing flavors: chocolate and mint! They're a sandwich cookie, which means double the treat!
Prep Time35 minutes
Cook Time12 minutes
Total Time47 minutes
Course: Cookies
Cuisine: American
Keyword: Christmas, homemade cookies
Difficulty: Easy
Method: Baking
Servings: 25 cookies
Author: Kaleb

Ingredients

  • 6 oz semi-sweet chocolate
  • 2 cups flour
  • ½ cup sugar
  • cup butter, room temperature
  • ¼ cup corn syrup
  • 1 egg
  • ½ tsp salt
  • 2 tsp baking soda
  • 25 thin mints

Instructions

  • Melt chocolate in the microwave and set aside to cool slightly. In the bowl of an electric mixer, beat melted chocolate, butter, corn syrup, egg, and sugar on low speed until well incorporated. Sift together flour, salt, and baking soda. Slowly add dry ingredients to mixer running on low speed. Increase speed to mix until just combined. Chill dough in an airtight container for at least two hours or overnight.
  • Using a small cookie scoop or tablespoon measurer, make small balls of dough. Roll in sugar and place on a parchment-lined or ungreased baking sheet. Put in a preheated 350-degree oven for 10-12 minutes, until set but slightly soft in the middle of the cookie.
  • Let set on pan for two minutes. While warm, turn half of the cookies upside down. Place thin mint on top and immediately set another cookie on top, creating a sandwich. Let thin mint melt then twist and gently push cookies together. This spreads the thin mint to the edges and seals the "sandwich."
  • Let cool completely and enjoy!

Nutrition

Serving: 1 cookieCalories: 196 kcal (10%)Carbohydrates: 24.8 g (8%)Protein: 1.7 g (3%)Fat: 10.6 g (16%)Saturated Fat: 6.5 g (41%)Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 2.9 gTrans Fat: 0 gCholesterol: 27 mg (9%)Sodium: 156.1 mg (7%)Potassium: 40.6 mg (1%)Fiber: 0.7 g (3%)Sugar: 15 g (17%)Vitamin A: 65.3 IU (1%)Vitamin C: 0 mgCalcium: 7.5 mg (1%)Iron: 0.9 mg (5%)

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  • These cookies look so good! What brand thin mint do you use? It didn’t look like the ones with the white cream in the center. Thanks so much!

    Glad I found you on you tube!!!

  • Have been loving your instagram videos…What type of of thin mint do you use in these cookies…..Andes, York peppermint patty?
    Would love to make these but was not sure what to use in the middle.
    Sue

  • These cookies look so easy and delicious. I think my husband will love them because he loves thin mints. I’ll let you know how they come out. Thanks, I really enjoy watching you.

  • These cookies are absolutely amazing! I followed the recipe exactly. Wouldn’t change a thing! As stated it made 25 cookies. I look forward to watching your videos and making more of your recipes. Thank you for what you do!!

  • 5 stars
    These are great! Only substitute I made was to use bittersweet chocolate instead of semi sweet. They are delicious. For the thin mint, I used Franco chocolate mints and cut them in half to make them thinner. They melted fine between the two warm layers. These will make a great Christmas gift. Thank you!