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Chocolate Mint Halloween Cookies: Easy Sandwich Recipe

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Rich, fudgy chocolate cookies with a cool mint cream cheese filling, made easy with a brownie mix shortcut. Perfect for Halloween parties and gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) dark chocolate fudge brownie mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon peppermint extract
  • 2–3 drops green food coloring (optional)
  • 1 tablespoon milk (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the brownie mix, melted butter, egg, vanilla extract, and all-purpose flour. Stir until just combined. The dough will be thick and slightly sticky.
  3. Using a cookie scoop or tablespoon, portion out rounded tablespoons of dough. Roll them gently between your palms to form smooth balls. Place them on the prepared baking sheets about 2 inches apart.
  4. Bake one sheet at a time for 8-10 minutes. The edges should look set and slightly cracked, but the centers will still appear soft and puffy.
  5. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire cooling rack and let them cool completely—at least 20 minutes.
  6. While the cookies cool, beat the softened cream cheese in a medium bowl with an electric mixer until smooth and fluffy, about 1 minute. Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed. Add the peppermint extract and green food coloring. Beat on medium speed until the filling is light, creamy, and evenly colored. If too thick, add milk 1 teaspoon at a time until spreadable.
  7. Pair up cookies that are similar in size. Spread about 1 tablespoon of filling on the flat side of one cookie. Top with the matching cookie, flat side down, and gently press until the filling reaches the edges.
  8. Place the assembled cookies on a tray or plate and refrigerate for at least 30 minutes to allow the filling to firm up.

Notes

Don’t skip the extra flour—it prevents spreading. Watch bake time carefully; pull cookies when edges are set but centers still soft. Use room temperature ingredients for best results. Peppermint extract is potent; start with 1/4 teaspoon and add more to taste. Cookies can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate mint cookies, Halloween cookies, sandwich cookies, brownie mix cookies, easy cookie recipe, mint cream cheese cookies

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