Introduction

Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookies with a refreshing peppermint frosting, creating a festive treat perfect for the holidays. These sandwich cookies offer a delightful balance of flavors and textures that are sure to please any sweet tooth.

A stack of three dark brown chocolate cookies, each sandwiching a thick layer of bright pink cream filling with small red and white candy pieces mixed in. The top cookie has a few chocolate chips visible. The cookies have a slightly rough, textured surface and are placed on white parchment paper on a white marbled surface. In the background, there is a blurred glass of milk and some more red and white candy pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (112 grams), softened
1/2 cup brown sugar (105 grams)
1/2 cup white sugar (100 grams)
2 oz semi-sweet chocolate (57 grams), melted (dark chocolate works too)
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour (125 grams)
1/3 cup cocoa powder (33 grams)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (about 90 grams), plus more for topping
1/2 cup unsalted butter (112 grams), softened (for frosting)
2-3 cups powdered sugar (220-330 grams, for frosting)
1/2 – 1 teaspoon peppermint extract (to taste)
3-4 drops red food coloring (optional)
1-2 tablespoons cream (15-30 ml) or milk (for frosting)
1/4 cup crushed candy canes (about 3-4 candy canes)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
Step 2: In a large bowl, beat the softened butter with brown and white sugars until fluffy, about 2 minutes.
Step 3: Mix in the melted chocolate, then add vanilla extract and the egg; beat until combined.
Step 4: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture in halves, mixing on low speed.
Step 6: Stir in the chocolate chips.
Step 7: Form the dough into balls using about 1 tablespoon each. If sticky, refrigerate covered for 30 minutes.
Step 8: Bake for 7 to 9 minutes until the tops look set. Remove from oven and optionally dot extra chocolate chips on top.
Step 9: Cool cookies on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 10: For the frosting, beat softened butter in a large bowl until soft.
Step 11: Gradually beat in 2 cups powdered sugar on low speed, then increase to medium as the sugar incorporates.
Step 12: Add peppermint extract starting with 1/2 teaspoon; add more to taste.
Step 13: Mix in cream one tablespoon at a time, adding extra powdered sugar as needed until desired consistency and sweetness are reached. Add red food coloring if desired.
Step 14: Make sure cookies are fully cooled. Pour crushed candy canes onto a plate.
Step 15: Frost the bottom of one cookie, then sandwich with a second cookie on top.
Step 16: Roll the edges of the sandwich cookie in crushed candy canes or sprinkle them around the edges.

Tips & Variations

If the dough is too soft to handle, chilling it before baking helps shape the cookies more easily.
Use dark chocolate for a deeper chocolate flavor in the cookie dough.
Adjust peppermint extract gradually to avoid overpowering the chocolate taste.
For a festive touch, add red food coloring to the frosting to create a holiday-inspired look.
Substitute candy canes with crushed peppermint candies or sprinkles for decoration.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When refrigerated or frozen, allow cookies to come to room temperature before serving for best texture. If frozen, thaw in the refrigerator overnight.

How to Serve

A stack of three dark chocolate cookies with a rough texture and chocolate chips on top, each sandwiching a thick layer of bright pink creamy filling mixed with small white and red pieces that look like crushed candy canes. The stack sits on white parchment paper on a white marbled surface, with some crushed candy pieces scattered around. In the background, there's a clear glass of milk and a blurred peppermints on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This can help enhance the flavor and make shaping easier.

What can I use instead of crushed candy canes?

If you don’t have candy canes, crushed peppermint candies, peppermint sprinkles, or finely chopped mint chocolate can be good alternatives for decorating the edges.