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Chocolate-Mint Cookie Bites

Chocolate-Mint Cookie Bites
  • Prep 30 min
  • Total 60 min
  • Servings 16
A delicious way to celebrate St. Paddy's Day, our chocolate-mint cookie bites are dipped in melted chocolate and sandwich peppermint-flavored whipped cream frosting.
By Brooke Lark
Updated January 13, 2014


  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon green food color
  • 3 teaspoons peppermint or mint extract
  • 1 container (12 oz) Betty Crocker™ Whipped whipped cream frosting
  • 1 bag (12 oz) dark chocolate chips (2 cups)
  • 1/4 cup candy sprinkles


  • 1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • 2
    In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
  • 3
    Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • 4
    In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
  • 5
    In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.

  • Use shamrock-shaped sprinkles for decorating to give these cookies even more St. Patrick’s Day flair!
  • Don’t have peppermint or mint extract? No worries! You can leave it out for vanilla-flavored cookies.
  • Make 32 small sandwich cookies for a fun, one-bite snack.

No nutrition information available for this recipe
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