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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Mint Chocolate Sandwich Cookies with Bourbon-Vanilla Cream

Posted by: ari | well seasoned

In this recipe, chocolate mint cookies are sandwiched with ultra rich bourbon-vanilla cream. These chocolate sandwich cookies require some assembling, but they are so worth it!

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Posted by: ari | well seasoned
mint chocolate sandwich cookies with bourbon vanilla cream
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Mint chocolate sandwich cookies with bourbon-vanilla cream

Chocolate mint cookies are sandwiched with ultra rich bourbon-vanilla cream. These chocolate sandwich cookies require some assembling, but they are so worth it!
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate mint cookies, chocolate sandwich cookies, vanilla cream cookies
Servings: 2 dozen cookies
Calories: 207kcal
Author: ari | well seasoned


For the cookie dough

  • ¾ cup 1 ½ sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 extra large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 tsp peppermint extract
  • 1 ½ cups plus 2 Tbsp pastry flour
  • ½ cup unsweetened dutch cocoa powder
  • ½ tsp baking soda
  • ½ tsp kosher salt

For the bourbon-vanilla cream filling

  • ½ cup 1 stick unsalted butter, room temperature
  • 4 oz cream cheese room temperature
  • 3 cups confectioner's sugar sifted
  • 1 Tbsp bourbon
  • 1 Tbsp pure vanilla extract


For the cookie dough

  • In the bowl of an electric mixer with the paddle attachment, beat together butter and sugar, about 3 minutes. Add egg, mint extract, and vanilla extract, then beat another minute.
  • Sift together the flour, cocoa powder, baking soda, and salt. Add to the wet ingredients and continue beating until the dough comes together and forms a ball. Flatten the dough into a large disk and wrap with plastic wrap. Refrigerate for 1 hour.
  • Preheat oven to 350 F and line two baking sheets with parchment paper or silpat. Roll dough out between two layers of plastic wrap to roughly ¼" thick. Any thinner and the cookies will burn!
  • Using a biscuit cutter or a cookie stamp, cut out small, equal-sized rounds of dough and transfer to prepared baking sheets. Re-roll out the remaining dough, repeating the process, until you've used up all of the cookie dough.
  • Bake for 18-20 minutes. Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

For the bourbon-vanilla cream filling

  • In the bowl of an electric mixer, beat together butter and cream cheese until thoroughly combined. Reduce the speed to low then slowly add in sifted confectioner’s sugar. Slowly increase speed and beat until light and fluffy, about 3 minutes. Add the bourbon and vanilla, then mix to combine and set aside.
  • When cookies are cool, place about 2 Tbsp of filling on half of the cookies. Place another cookie on top, pressing down slightly to evenly distribute the filling. Repeat until all cookies are used. Serve with milk!


Do not attempt to assemble the cookies with cream until the cookies have completely cooled. If you do, the cream will melt!


Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26.1g | Protein: 1.1g | Fat: 11.4g | Saturated Fat: 8.1g | Cholesterol: 37mg | Sodium: 95mg | Fiber: 0.7g | Sugar: 23.1g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!