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These Chocolate Mint Star cookies are a delightful treat. Each cookie is made with a  chocolatey dough that is shaped into small star shapes. But what makes these cookies truly special is the luscious chocolate mint filling in between these sandwich cookies.

The fudgey chocolate mint filling adds a contrast to the chocolate cookie. With its smooth and creamy texture, the filling perfectly complements the layers of the cookie.

These pretty cookies are a bit time consuming, but so worth it.

Add dots of the filling on the tops to embellish the cookies, or leave them plain, either way they are a treat!

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Pikes Peak Guest Cabin at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 45 Minutes
Cook Time: 9 Minutes
Total Time: 54 Minutes
Servings: 36 cookies


  • 1 cup butter (2 sticks)
  • 2/3 cup brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 egg, lightly beaten
  • 6 ounces semisweet chocolate, chopped (or chocolate chips)
  • 3/4 cups whipping cream
  • 1/4 - 1/2 tsp. peppermint extract, depending on how minty you want your filling


  1. In a saucepan heat butter until melted; stir in brown sugar until dissolved. Remove from heat and stir in vanilla. Let stand for 15 minutes to cool slightly. Sift flour and cocoa powder together, set aside.

  2. When butter mixture has cooled, pour into a mixer; add egg and flour and cocoa mixture. Stir until it forms a ball. Divide into two halves. Wrap each half in plastic wrap and chill for 30 minutes, or until it's easy to handle.

  3. While dough is chilling, make the filling. Place the chocolate in a heatproof bowl. In a small saucepan heat cream over medium heat just until boiling. Remove from heat and pour over chocolate pieces. Allow to sit for 5 minutes. Stir until smooth. Stir in peppermint extract. Cool chocolate mixture to room temperature (about 20 minutes).

  4. Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-inch star shape cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. Bake for 8-9 minutes, or until edges are firm. Transfer to a wire rack to cool.

  5. Once cookies are cooled, spread about 1/2 teaspoon of chocolate filling mixture onto the bottoms of half of the cookies. Top with the other half of the cookies, bottoms on top of the filling, making a sandwich. You can either leave the cookies as is, or you can use the remaining chocolate filling to make dot accents on the tops of the cookies. Use a pastry bag with a small tip, or cut a small hole in one corner of a zip top bag. Pipe patterns on the cookies.

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