Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- 1/2 cup mint buttercream or green frosting for centers
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- Whisk dry ingredients (flour, cocoa, baking soda, salt) and gradually add to wet ingredients to form a thick dough.
- Chill dough 20-30 minutes for easier handling.
- Scoop tablespoons of dough onto sheets and bake 9-11 minutes until edges are set.
- Cool completely, spread mint center on one cookie, and sandwich with a second cookie to form an “Upside Down” look.
- Dust with powdered sugar and optional melted chocolate drizzle for extra spooky effect.
Notes
- Chill dough to reduce spreading.
- Do not overbake; centers should remain soft for easier sandwiching.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes per batch
- Method: Bake and assemble sandwich cookies
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 110 calories
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
