Mint Chocolate Pillow Cookies

by Lauren

You didn’t think we would let the first week of December slide by without squeezing in a cookie recipe, did you?

Christmas cookie posts are running wild throughout the blogosphere and we are all about it.

So, excuse the cliché post and just let it happen because trust me, you don’t want to miss out on these.

Mint Milano’s were the ultimate final exam study-sesh snack indulgence in college. Just one problem…

They are ridiculously addicting and before you know it the whole bag is gone and you feel slightly nauseated, but nonetheless, they are tasty little suckers.

Today I’ve got a recipe that will knock your socks off because it tastes so just like those dreamy Mint Milano’s only you can make them yourself!

And, in my humble opinion, these are slightly more satisfying.

Now, check out the step-by-steps for an at ease cookie making venture:

Tape yourself off a little rectangle and rollllll the dough out.

Lay out the mints.

Cover it with the second half of the dough.

Cut and bake!

There you have it, a minty Christmas cookie that you can’t eat just one of. That’s a guarantee.


Mint Chocolate Pillow Cookies

Adapted from


1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
49 Andes Créme de Menthe or Peppermint Thins


Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Combine flour, baking powder and salt. Add to the butter mixture and beat at low speed until soft dough forms.

Divide dough in half and refrigerate for about 10 minutes.

On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle and let it rest in refrigerator. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and arrange mints evenly on dough, forming 7 rows of 7.

Carefully place the second rectangle over mint-topped dough, matching edges. Using a pizza cutter, scalloped-edge pastry wheel, or small knife, cut dough evenly between mints. Gently press edges of pillows to seal.

Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Allow at least 30 minutes to cool.


From the Little Yellow Kitchen,


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13 Responses to “Mint Chocolate Pillow Cookies”

  1. OooOO! This is my kind of cookie! You’re right, there are cookies on every blog under the sun but this one is something special! I’ve been so obsessed with mint chocolate lately so this sounds amazing to me. Andes always reminds me of Olive Garden. Extra tip for waiters who give extra chocolate mints!

  2. You can never have too many cookie recipes and this one looks perfect for the holidays!

  3. ahh yum! i feel like i’ve had something similar in the past and they are deeelish. i might just be adding this to my cookie baking plans this weekend…

  4. I love checking out your blog – always enjoyable! Kristin and I did enjoy last year’s Chocolate Peppermint whoopee pies and this looks good too – and so easy.

  5. I LOVE mint milanos…this is BRILLIANT! Thanks!

  6. Lauren

    You totally should. My mom and I made them and it was quite fun :)

  7. Lauren

    It def is a great holiday recipe!

  8. Lauren

    Oh yea! I totally forgot about that at Olive Garden haha. Totally a plus of going there.

  9. Lauren

    Thanks Charity :) Miss you guys!

  10. Lauren

    How could you not?!

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