If you’re looking to dazzle with your desserts this St. Patrick’s Day, these chocolate crinkle cookie sandwiches with mint chip buttercream will do just that!

A scrumptious white chocolate peppermint buttercream filling is sandwiched between two soft and fudgy chocolate crinkle cookies. If that wasn’t enough to make your mouth water, sprinkle a few mini chocolate chips on the frosting and you have yourself a texture that creates a delectable ode to mint chip ice cream!

To add an aesthetic and festive flair, mix green food coloring into your mint frosting, drizzle the side of the cookie with melted chocolate, and sprinkle on some gold nonpareils for a touch of sparkle. 

These cookies are truly amazing – You will want to make these all throughout the year and not just for the holidays. Even non-mint lovers gave these their seal of approval – the ultimate test!

Recipes used to make the chocolate crinkle cookies with mint chip buttercream:

Chocolate crinkle cookies by Fork in the Kitchen.

These crinkle cookies are soft, fudgy, and brownie-like. Delicious on their own, but elevated to another level when paired with a buttercream filling.

White chocolate peppermint buttercream by Sugar Spun Run.

This is one of the most delicious buttercreams I have ever made. With the addition of melted white chocolate, vanilla, and peppermint extract, the flavors are sweet, minty, and yet still light and fresh. If you make the whole batch of frosting you may have a bit extra left after filling the cookies.

Why I love these chocolate crinkle cookies:

• Bite size: These cookies are the perfect size! At only 15 grams per cookie, these are a small, delicate sandwich. Whoopie pie size cookies are delicious, however they can feel a bit overwhelming with how big they can get. These sandwiches are about 3 to 4 bites of pure heaven.
• Easy to make: This recipe is shockingly simple! It uses a small number of staple ingredients and the size of the cookies is given in grams, so you can ensure each is uniform.
• Chill time: This dough does require chill time in the fridge. I love this because it means you can make the dough one day, and bake it the next!
• Tip: The one tweak I made to this recipe is that I roll the dough balls in granulated sugar before also rolling them in the powdered sugar. Doing this helps the surface of the cookie dry faster when baking, which leads to more cracks! It also helps the powdered sugar to stick to the dough. America’s Test Kitchen dives into the science of this process if you’d like to learn more.

The white chocolate mint chip buttercream filling:

I did quite a bit of research before ultimately choosing which mint buttercream recipe to go with. I prefer those that contain less milk/heavy cream, and wanted to ensure the mint flavor wouldn’t be too over-the-top.

When I saw that melted white chocolate was incorporated into the mint buttercream by Sugar Spun Run to create a white chocolate peppermint bark flavor – I was intrigued and knew I found the one!

Why I love this mint chip buttercream:

• Texture: The texture of this frosting is SO light and fluffy. I had a bit left over and could/did eat it out of the bowl like ice cream – it’s that good. I took the liberty of adding mini chocolate chips after frosting the cookies and the crunch they add is perfectly paired against the creamy filling – you won’t regret this step!
• White Chocolate: Melted white chocolate is added into this buttercream recipe and it truly does evoke the peppermint bark flavor the recipe developer speaks of. There is absolutely no toothpaste mint flavor here.
• Peppermint and Vanilla Extract: Peppermint extract truly seems to be the way to go when flavoring desserts. Be careful to pick this one up at the store and not it’s neighbor on the shelf called “Pure Mint Extract.”
• Color options: This frosting could remain white, but it’s easy to alter! To color it, I used Wilton Color Right Concentrated Food Coloring in blue and yellow to get this festive, Saint Patrick’s Day green!

How to assemble and decorate the chocolate mint crinkle cookie sandwiches:

Now that your crinkle cookies are made (and cooled) and the mint frosting is perfectly whipped and colored, its time to combine the two!

Filling the cookie sandwiches with the mint chip buttercream:

• Lay half of your crinkle cookies out, upside down so they are ready to be frosted. I used a Wilton 2A tip for these. I started in the center and piped a spiraling swirl around until I reached the outside border. 
• For a mint chip effect, sprinkle a few mini chocolate chips on top of the frosting (I didn’t mix it in the frosting, as this way I knew the chips would be evenly distributed and wouldn’t get stuck in my piping tip).
• Place another, bare cookie on top to enclose the sandwich. Add a few more mini chocolate chips around the outside edge. 

Decorating the cookie sandwiches:

1. Melt the chocolate according to the package instructions or your favorite method. Here, I used Ghirardelli dark chocolate melting wafers.
2. Pour the melted chocolate into a piping or ziplock bag.
3. Cut a tiny edge off of the bag, and drizzle the chocolate over one side of the cookie.
4. Sprinkle gold nonpareils onto the chocolate drizzle before it hardens.

Now you’re ready to dig in! As a side note, these are fantastic cold. The crunch from the firm chocolate chips along with the soft and brownie-like cookie is unreal!

These St. Patrick’s Day Chocolate Crinkle Cookie Sandwiches with Mint Chip Buttercream are hands down one of my favorite desserts I have made to-date, as well as that of friends and family I gave them to. I have never had such an overwhelming reaction! They were happily enjoyed by mint lovers and mint skeptics alike, so don’t be worried about the flavor being too much. This recipe is perfect for St. Patrick’s Day, but truly it is one that can be made any time of the year for an indulgent treat!

If you like this recipe, I think you’ll also love:

• Fudgy Red Velvet Crinkle Cookies
• Limoncello Frosted Crinkle Cookies with Blueberry Curd
• Boozy Chocolate Cupcakes with Baileys Buttercream Frosting
• Green and Gold Sugar Cookies with Chocolate Clovers

Chocolate Crinkle Cookie Sandwiches with Mint Chip Buttercream

Recipe by AshleyCourse: Cookies, Desserts, Festive Treats, St. Patrick’s DayCuisine: American

Servings

17

sandwiches

Prep time

15

minutes

Cooking time

15

minutes

These bite-size crinkle cookie sandwiches are fudgy, full of flavor and texture from the mint chip buttercream, and beautifully green and gold for St. Patrick’s Day!

Ingredients

• 1 batch chocolate crinkle cookies by Fork in the Kitchen

• 1 batch white chocolate peppermint buttercream by Sugar Spun Run

• Additional Ingredients/Supplies

• Mini chocolate chips

• Wilton Color Right Concentrated Food Coloring in blue and yellow

• Wilton 2A piping tip

• Ghirardelli dark chocolate melting wafers for the drizzle

• Gold nonpareils

Directions

• Bake the chocolate crinkle cookies and allow them to fully cool (I like to roll the cookie dough in granulated sugar first, then roll in powdered sugar).
• Prepare the white chocolate peppermint buttercream. As the last step, mix in Wilton Color Right Concentrated Food Coloring in blue and yellow to achieve this festive, Saint Patrick’s Day green.
• Fill a piping bag fitted with a Wilton 2A piping tip with the mint buttercream.
• Pipe a swirl of the buttercream on the flat side of one of the crinkle cookies and sprinkle with mini chocolate chips.
• Add another crinkle cookie on top to close the sandwich.
• Melt your chocolate of choice and pour it into a plastic piping bag or ziplock bag. Snip a small corner off of the bag and drizzle the chocolate back and forth on one side of the cookie.
• Sprinkle gold nonpareils onto the chocolate drizzle while it is still wet. Now – dig in to your deliciously fudgy, mint chip cookie sandwiches!

Notes

• Roll the cookie dough balls in granulated sugar followed by powdered sugar to help the surfaces crack and keep their shape.
• Try these cookies chilled – the crinkles stay chewy and the chocolate chips have an added crunch!

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If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,