Scoop 1 Tablespoon cookie dough and roll it into a ball. Place on a parchment paper lined baking sheet. Bake in a 350 degree oven for about 8-10 minutes. Remove and cool completely on wire rack.
In a mixing bowl, beat softened butter with sugar, mint, green food coloring and milk for 3-5 minutes, until light and fluffy. Spoon into a decorating bag and pipe onto cooled cookies, pairing like sized cookies together.
Dip half of the cookie into melted white chocolate, add sprinkles immediately. Place cookie back on parchment paper until set, about 10 minutes. Store in airtight container at room temperature for up to one week. ENJOY.
White chocolate dip: Melt chocolate wafers according to package directions. Dip one side of each cookie sandwich in the white chocolate. Immediately garnish with green sprinkles.
Sprinkle options. I used cute shamrock sprinkles to make these St. Patty’s Day themed. You can use any color or variety of sprinkles you like here!
Storing. Store Mint Chocolate Chip Sandwich Cookies in an airtight container for up to 1 week. No need to chill.