Chocolate Mint Wafers
Prep time
Cook time
Total time
Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.
Recipe type: Dessert | Sandwich Cookies | Rolled and Cutout Cookies
  • 2 cups all-purpose flour, plus additional for work surface
  • ¾ cup Dutch processed cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup milk (preferably whole milk)
  • 2¾ cups confectioner's (powdered) sugar
  • ¼ cup half and half cream
  • ¼ teaspoon pure peppermint extract
  • ¼ teaspoon salt
  • Green food coloring (optional)
  1. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl of an electric mixer, combine butter, granulated sugar, and brown sugar; beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and milk; beat until thoroughly mixed. Add flour mixture; stir until well mixed.
  3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
  4. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
  5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ⅛ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
  6. Bake: Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  1. In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
  2. Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
Adapted from: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 375° Yield: 2 Dozen Sandwiches Storage: Airtight Container, Refrigerated

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