“Thin Mint” Ice Cream Cookie Sandwiches

Thin Mint Ice Cream Cookie Sandwich

Since it’s March, I figured now would be a good time to dive into “mint season”. Lets eat lots of minty desserts and green things in spirit of St. Patrick’s Day. The recipe for these cookies was adapted from Martha Stewart’s Double Chocolate Chunk Cookies. Instead of using some of the chocolate she required, I used Andes mint pieces and switched up the sugar a bit and the result was phenomenal. A lot of the reviews on Martha’s website either praised these cookies highly or complained of the batter being too thin and the cookies turning out to be a disaster. Needless to say, I was a little nervous to experiment with the recipe but I’m glad I did.

These cookies remind me of a girl scout cookie in flavor, they are not soft but rather thin and chewy. Perfect for loading up with mint chocolate chip or in my case, mint Oreo ice cream. Thin Mint Ice Cream SandwichesI have officially lost count of how many of these sandwiches I ate in the past few days. Talk about a delicious after dinner dessert or snack.

5 from 1 reviews
“Thin Mint” Ice Cream Cookie Sandwiches
Prep time
Cook time
Total time
Minty ice cream sandwich cookies - good enough to eat on their own, but better with ice cream!
Serves: 2-3 dozen cookies
  • *Cookies
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 10 ounce package Andes Creme de Menthe Baking Chips, divided (should be about 2 cups total) *You can substitute these for another mint chocolate candy or form of mint chips.
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 cup white sugar
  • ½ cup unpacked light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • *Ice cream, any flavor but you won't regret mint!
  1. Add flour, cocoa powder, baking soda and salt to a small bowl, mix well and set aside.
  2. Add half of the Andes Baking Chips and butter to a large sauce pan and melt over a low heat. Stir constantly to ensure the chocolate doesn't burn.
  3. Remove the sauce pan from heat and stir in the sugars.
  4. Beat in eggs and vanilla extract.
  5. Add the remaining half of Andes Baking chips.
  6. Refrigerate the dough for at least half an hour before spooning it onto a baking sheet - the mixture is going to be very thin but don't be alarmed. That is why refrigeration is required, don't skip this step.
  7. Pre heat your oven to 325 degrees and place small spoonfuls of dough onto an un-greased baking sheet. Try to make them the size of a 50 cent piece and keep a couple inches in between the cookies, they will spread.
  8. Bake for 15 minutes, the cookies should appear cracked slightly on top.
  9. Allow them to cool on the cookie sheet for at least 5 minutes before transferring the cookies to a cooling rack. Once they are fully cooled, place them in an airtight container or start making ice cream sandwiches.

Thin Mint Ice Cream Cookie Sandwiches



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