Chocolate Sandwich Cookies With Mint Chocolate Ganache
Prep time: 
Cook time: 
Total time: 
Serves: 30
Chocolate Roll-Out Cookies
  • 1 cup vegetable shortening
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 3 cups flour
  • ½+2 Tbs. dutch process cocoa powder
  • 1 tsp. salt
Mint Chocolate Ganache
  • ¾ cup full-fat coconut milk
  • 12 oz. (2 cups) semi-sweet chocolate chips
  • 2 tsp. corn syrup
  • ½ tsp. vanilla extract
  • ½ tsp, peppermint extract
Chocolate Roll-Out Cookies
  1. Preheat oven to 350 degrees F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
  3. Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
  4. Roll the dough out on parchment paper, cut out shapes, and remove excess dough.
  5. Bake at 350 degrees F for 8-10 minutes. Allow to cool before filling.
Mint Chocolate Ganache
  1. Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat. Once the water is simmering, place a heatproof bowl over the pan. Make sure the bottom of the bowl is not touching the water.
  2. Place the coconut milk, chocolate, and corn syrup into the bowl and stir until melted, about 5 minutes. Remove from heat and stir in vanilla and mint extracts.
  3. Allow the ganache to cool for several hours until thickened and ready to spread. Once the ganache is thick, spread or pipe onto the bottom of one cookie and sandwich together with a second cookie.
Recipe by Lil' Miss Cakes at