Chocolate Peppermint Sandwich Cookies Recipe
These Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookies with a creamy, minty peppermint frosting and a crunchy candy cane coating for a festive holiday treat.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 24 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (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 extra 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 (to taste)
- 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
- Preheat Oven: Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper to prepare for baking.
- Make Cookie Dough: In a large bowl, beat the softened butter and both sugars until fluffy, about 2 minutes. Mix in the melted chocolate, vanilla extract, and egg until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Combine Dough: Gradually add the dry ingredients to the butter mixture in halves, mixing on low speed. Stir in the chocolate chips evenly throughout the dough.
- Form Cookies: Shape the dough into balls using about 1 tablespoon of dough each. Use a cookie scoop for consistent sizing. If dough is too sticky, cover and refrigerate for 30 minutes.
- Bake Cookies: Place dough balls on prepared baking sheets and bake for 7-9 minutes, or until the tops appear set. Optionally, dot extra chocolate chips on each cookie.
- Cool Cookies: Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter until soft. Gradually beat in 2 cups powdered sugar on low speed, then increase to medium speed as it incorporates, until smooth.
- Add Peppermint and Cream: Beat in peppermint extract starting with 1/2 teaspoon; add more if desired. Mix in cream one tablespoon at a time, adjusting with more powdered sugar to reach the desired consistency. Optionally add red food coloring.
- Assemble Sandwich Cookies: Once cookies are fully cooled, spread frosting onto the bottom of one cookie and sandwich another cookie on top.
- Decorate Edges: Roll the edges of assembled sandwich cookies in crushed candy canes or sprinkle candy cane pieces around the edges for a festive touch.
Notes
- For best results, use softened butter to ensure smooth mixing of dough and frosting.
- If dough is sticky, refrigerate before shaping to make handling easier.
- Adjust peppermint extract to your taste preferences for stronger or milder mint flavor.
- Optionally add red food coloring to the frosting for a holiday-themed color.
- Make sure cookies are completely cooled before frosting to prevent melting the frosting.
- Store sandwich cookies in an airtight container at room temperature for up to 5 days.
Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Sandwich Cookies, Peppermint Frosting, Chocolate Cookies, Christmas Cookies
