Chocolate Peppermint Sandwich Cookies-Soft, chewy, and chocolatey cookies filled with peppermint buttercream and rolled in crushed candy canes.
If you’ve been waiting for the best time of the year, it’s finally here! It’s that time of year when the wonderful winter flavors have arrived and I’m sure they’ve been in stores for a while now, but we all can finally find an excuse to enjoy peppermint, and eggnog and drink hot cocoa every day now.
With it being my first Christmas recipe, I wanted to give you a delicious chocolate peppermint sandwich cookie that’s perfect for the holiday season. It starts with soft chocolate cookies that are sandwiched with peppermint frosting and rolled in candy cane pieces. If you’ve ever had the Trader Joe’s version of peppermint Oreos, you will absolutely love these!
The chocolate cookies are good enough to be eaten with or without the peppermint cream. These holiday cookies are great for friends and gifting, and they are perfect cookies for Christmas cookie exchange.
Chocolate Peppermint Sandwich Cookie Ingredients:
- All Purpose Flour: Use All Purpose Flour, no substitutions here.
- Butter: All butter provides the best flavor for cookies, please steer away from using margarine or shortening.
- Eggs: Eggs combine the dough
- Cocoa Powder: Use a high-quality one if you want a deeper taste, if you use a grocery store one like Hershey’s the flavor won’t be as deep
- Brown Sugar: Brown sugar helps create chewy chocolate cookies.
- Peppermint Extract: Just a little goes a long way, adjust accordingly to your taste
- Peppermint Candies: Use any peppermint candies and crush them.
How to make chocolate peppermint sandwich cookies:
In an electric mixer with a paddle attachment or a large mixing bowl with a hand mixer add in the butter, and brown sugar and mix until fluffy. Add in the egg, and vanilla extract and mix, and then add the dry ingredients to the wet ingredients.
Scoop dough balls with a cookie scoop and place them on prepared baking sheets lined with parchment paper.
Bake cookies at 350 degrees for 8 to 9 minutes.
Allow the cookies to fully cool on the cookie sheet before removing them to a cooling rack. This helps retain the moisture in the cookies.
While the cookies are cooling make the peppermint filling.
With your stand mixer add the butter and whip on medium speed until the butter is fluffy. Scape the sides of the bowl and then add the powdered sugar and beat for another 2 minutes on high. Add in 1/4 teaspoon peppermint extract and then mix until combined. Fill a piping bag with a round piping tip or use a small cookie scoop to fill the cookies.
Chocolate Peppermint Sandwich Cookies Assembly:
With a clean work surface find and match cookies placing them next to each other. Pipe on the flat side and then sandwich the cookies together with a little bit of pressure. Prepare all cookie sandwiches and then place a wire rack.
Crush the peppermint in a food processor in a Ziplock bag and place them on a large plate. Roll the sides of the cookies into the peppermint so the side of the buttercream is covered in crushed candy canes.
Store in an airtight container for up to 5 days. Enjoy!
Chocolate Peppermint Cookie Tips:
To make ahead: Cookie dough can be made ahead and rolled. The balls of dough can be frozen in a Ziplock bag and then baked frozen by adding an additional 1 or 2 minutes.
Cookies can be rolled in Sprinkles to create a festive cookie.
If you loved this recipe, take a look at my other Christmas cookie recipes:
Chocolate Peppermint Sandwich Cookies
Ingredients
Chocolate Cookies
- 4 oz Unsalted Butter room temp
- 3/4 cup Brown Sugar
- 1 large Egg
- 1 tsp Vanilla extract
- 1¼ cup All Purpose Flour
- 1/4 cup Cocoa Powder
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
Peppermint Filling
- 6 tbsp Unsalted Butter
- 1 cup Powdered Sugar
- 1/4 tsp Peppermint Extract
- 1/2 cup Crushed Peppermint Candies
Instructions
- In a large mixing bowl with a hand mixer add in the butter, and brown sugar and mix until fluffy. Add in the egg, and vanilla extract and mix, and then add the dry ingredients to the wet ingredients.
- Scoop cookie dough with a cookie scoop and place it on a prepared baking sheet lined with parchment paper. Press down on the dough to flatten the dough.
- Bake cookies at 350 degrees for 8 to 10 minutes. Allow the cookies to fully cool on the cookie sheet before removing them to a cooling rack.
Peppermint filling.
- With your stand mixer add the butter and whip on medium speed until the butter is fluffy. Scape the sides of the bowl and then add the powdered sugar and beat for another 2 minutes on high. Add peppermint extract and then mix until combined. Fill a piping bag with a round piping tip or use a small cookie scoop to fill the cookies.
Peppermint Cookie Assembly:
- With a clean work surface find and match cookies placing them next to each other. Pipe on the flat side and then sandwich the cookies together with a little bit of pressure. Prepare all cookie sandwiches and then place a wire rack.
- Crush the peppermint in a food processor in a Ziplock bag and place them on a large plate. Roll the sides of the cookies into the peppermint so the side of the buttercream is covered in crushed candy canes.
- Store in an airtight container for up to 5 days. Enjoy!
Recently in my Kitchen Recipes
