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Chocolate Peppermint Sandwich Cookies Recipe

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4.6 from 131 reviews

These Chocolate Peppermint Sandwich Cookies feature rich, fudgy chocolate cookies sandwiched with a creamy peppermint frosting and finished with crushed candy canes for a festive and flavorful holiday treat. The soft chocolate cookies are enhanced with semi-sweet chocolate chips, and the peppermint frosting adds a refreshing minty sweetness that perfectly complements the deep chocolate flavor.

Ingredients

Scale

Chocolate Cookies

  • 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
  • 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 (90 grams), plus more for dotting on top

Peppermint Frosting

  • 1/2 cup unsalted butter (112 grams), softened
  • 2–3 cups powdered sugar (220–330 grams)
  • 1/2 – 1 teaspoon peppermint extract
  • 3–4 drops red food coloring (optional)
  • 1–2 tablespoons cream (15–30 ml) or milk
  • 1/4 cup crushed candy canes (about 3–4 candy canes)

Instructions

  1. Prepare Chocolate Cookies: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to ensure easy removal and even baking.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter together with brown sugar and white sugar until the mixture is fluffy, about 2 minutes, to achieve an airy texture.
  3. Add Melted Chocolate and Flavorings: Mix in the melted semi-sweet chocolate, vanilla extract, and the egg into the creamed sugar mixture until fully combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture about half at a time, mixing on low speed to avoid overdeveloping gluten, until just combined.
  6. Fold in Chocolate Chips: Stir in the chocolate chips evenly throughout the cookie dough by hand to retain their shape and texture.
  7. Shape Cookies: Use a cookie scoop or spoon to form dough balls about 1 tablespoon each. If the dough is too sticky, cover with plastic wrap and refrigerate for 30 minutes to firm up.
  8. Bake: Place the dough balls on the parchment-lined sheets and bake in the preheated oven for 7-9 minutes until the tops appear set but the cookies are still soft in the center.
  9. Cool and Add Extra Chips: Remove cookies from oven and optionally press a few extra chocolate chips onto the tops. Let the cookies cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
  10. Prepare Peppermint Frosting: In a large bowl, beat softened butter until soft and creamy. Gradually beat in 2 cups of powdered sugar on low speed, increasing to medium speed as the sugar incorporates.
  11. Add Peppermint Flavor and Adjust Consistency: Mix in peppermint extract starting with 1/2 teaspoon, increasing to 1 teaspoon if desired for stronger mint flavor. Add cream one tablespoon at a time, mixing until the frosting reaches your desired thickness and sweetness. Optionally stir in red food coloring for a festive look.
  12. Assemble Sandwich Cookies: Ensure the cookies are completely cooled. Spread frosting on the bottom side of one cookie and sandwich with a second cookie on top to create a sandwich.
  13. Decorate Edges: Pour crushed candy canes onto a plate. Roll or sprinkle the outside edge of each sandwich cookie in the crushed candy canes to add a crunchy, peppermint finish.

Notes

  • If the cookie dough is too sticky to handle, chilling it in the refrigerator for 30 minutes makes shaping easier.
  • For a richer chocolate flavor, use dark chocolate instead of semi-sweet chocolate in the dough.
  • Adjust the peppermint extract to your taste preference; start small as it can be very strong.
  • Red food coloring in the frosting is optional but provides a festive holiday touch.
  • Make sure cookies are fully cooled before frosting to prevent melting or sliding.
  • Store sandwich cookies in an airtight container at room temperature for up to 5 days.

Keywords: chocolate peppermint cookies, chocolate sandwich cookies, peppermint frosting, holiday cookies, festive dessert, candy cane cookies, chocolate chip cookies

Find it online: https://nayabaker.com/chocolate-peppermint-sandwich-cookies-recipe/