Introduction

These Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookies with a refreshing peppermint frosting and a festive crunch of crushed candy canes. Perfect for holiday gatherings or cozy nights at home, they’re a delightful treat that’s sure to impress.

A stack of three dark chocolate cookies with three thick layers of light pink cream filling in between, each cream layer sprinkled with small pieces of crushed red and white peppermint candy. The top cookie has chocolate chips on it, and the stack sits on a piece of white parchment paper on a white marbled surface. The background is softly blurred white tiles, and a glass of milk is visible in the left background. 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 dotting on top
1/2 cup unsalted butter (112 grams), softened (for frosting)
2-3 cups powdered sugar (220-330 grams)
1/2 – 1 teaspoon peppermint extract, to taste
3-4 drops red food coloring (optional)
1-2 tablespoons cream or milk (15-30 ml)
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, brown sugar, and white sugar together until fluffy, about 2 minutes.
Step 3: Mix in the melted chocolate, vanilla extract, and egg until well combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture in about two additions, mixing on low speed until just combined.
Step 6: Stir in the chocolate chips by hand.
Step 7: Form the dough into 1 tablespoon sized balls. If the dough is sticky, cover and refrigerate for 30 minutes to make it easier to handle.
Step 8: Place the dough balls on the prepared cookie sheets and bake for 7-9 minutes, until tops look set but not cracked.
Step 9: Remove from the oven and optionally press a few extra chocolate chips onto the tops of the cookies. Let cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Step 10: For the frosting, beat the softened butter in a large bowl until smooth.
Step 11: Gradually beat in 2 cups of powdered sugar on low speed, then increase to medium speed until fluffy.
Step 12: Add peppermint extract starting with 1/2 teaspoon, tasting and adding more if needed for desired mint flavor.
Step 13: Mix in cream one tablespoon at a time until the frosting reaches your preferred consistency. Add more powdered sugar if it’s too thin. Optionally, add red food coloring and mix until evenly colored.
Step 14: To assemble, ensure cookies are fully cooled. Pour crushed candy canes onto a plate.
Step 15: Spread frosting on the bottom of one cookie, then sandwich with a second cookie.
Step 16: Roll or gently press the frosted edge of each sandwich into the crushed candy canes to coat, or sprinkle candy canes around the edge.

Tips & Variations

If your dough feels too sticky, chilling it makes shaping easier and helps cookies retain their shape.
Use dark chocolate for a richer cookie flavor, or try white chocolate chips for a sweeter contrast.
Adjust the peppermint extract to your taste—start small and add more gradually for the perfect mint intensity.
For a festive look, add red food coloring to your frosting or use crushed colorful candy canes.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet until firm, then transfer to a sealed freezer bag for up to 2 months. Thaw at room temperature before serving. Frosted cookies may soften slightly when frozen.

How to Serve

A stack of three dark chocolate cookies, each sandwiching a thick layer of pink cream mixed with small red and white peppermint pieces. The cookies are dark and crumbly with visible chocolate chips on top. The pink cream layer is creamy and smooth, slightly overflowing with crushed peppermint bits scattered on and around the edges. The stack rests on white parchment paper placed on a white marbled surface, with a blurred white glass of milk in the background. 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 in advance?

Yes, the dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month. Chill before baking if needed.

What can I substitute for peppermint extract?

If you don’t have peppermint extract, you can use a few drops of peppermint oil or omit it entirely and add vanilla extract instead for a milder frosting flavor.