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Easy Kids Chocolate Mint Halloween Sandwich Cookies

Halloween sandwich cookies - featured image
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These Kid-Approved Chocolate Mint Halloween Sandwich Cookies are quick, forgiving, and absolutely delicious—everything a busy parent needs during the chaotic Halloween season. They use simple ingredients you probably already have, and the minty surprise inside makes everyone feel like they got something special.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate fudge brownie mix (e.g., Duncan Hines or Betty Crocker)
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream or whole milk
  • 1/2 teaspoon mint extract
  • A tiny drop of green food coloring (optional)
  • 1/4 cup crushed Andes mints or other chocolate mint candies (optional, for decoration)
  • Orange and black sprinkles (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the brownie mix, melted butter, egg, and vanilla extract until just combined. Do not overmix. If using chocolate chips, fold them in now.
  3. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies (12 sandwiches).
  4. Bake for 8-10 minutes. The cookies should look puffy and slightly crackled on top. Do not overbake.
  5. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  6. While the cookies cool, make the mint buttercream: In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy, about 1 minute. Gradually add the sifted powdered sugar, beating on low speed. Add the heavy cream, mint extract, and a tiny drop of green food coloring. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable.
  7. Pair up the cooled cookies by size. Spread or pipe about 1 tablespoon of mint buttercream onto the flat side of one cookie. Gently press the second cookie on top to create a sandwich.
  8. Optional: Roll the edges of the filled cookies in crushed Andes mints or Halloween sprinkles.

Notes

Let melted butter cool for 5 minutes before mixing to prevent cookies from spreading. Start checking cookies at 8 minutes; they go from fudgy to overbaked quickly. For a warm kitchen, chill scooped dough for 15 minutes before baking. If buttercream is too thick, add more cream; if too thin, refrigerate for 10 minutes. Cookies keep at room temperature for up to 3 days in an airtight container, or refrigerate for up to a week. Unfilled cookies can be frozen for up to 3 months.

Nutrition

Keywords: Halloween cookies, chocolate mint cookies, sandwich cookies, easy cookies, kid-friendly, brownie mix cookies, mint buttercream

Find it online: https://lucastable.com/easy-kids-chocolate-mint-halloween-sandwich-cookies/