Chocolate Peppermint Sandwich Cookies -Soft chocolate cookies sandwiching peppermint frosting and rolled in crushed peppermint candies. A festive cookie for the holidays!
Hello there! I hope your Thanksgiving was extra delicious. Are you out shopping this weekend? Eating pie for breakfast (ahem)? Traveling back home after the holiday? I know December isn’t quite here yet, but I have some fabulous recipes to share with you over the next month so, I’m gettin’ to it. Here we go …
Chocolate Peppermint Cookies
The month of December screams ALL THINGS PEPPERMINT. I wait all year to enjoy the combo of chocolate and peppermint; I absolutely love it! It’s a flavor combo that just doesn’t feel right any other time of year. Now that we’re shifting our sights to December, I say bring on chocolate and peppermint everything.
Today I’m bringing you the prettiest Chocolate Peppermint Sandwich Cookies! Soft chocolate cookies sandwiching peppermint filling and rolled in crushed peppermint candies.
These sandwich cookies are pretty enough to give as a gift, they’d be great for a cookie exchange, or just sharing with friends and family that stop in this holiday season. Also, if you have kids, they’ll love eating these cookies as well as helping you make them. My kids were overjoyed to dive into a cookie that is actually two(!) cookies sandwiching frosting. Ha! The joys of the holidays!
These cookies are soft, almost brownie-like. It’s essential to have soft cookies, so the frosting doesn’t squeeze out too much when you bite down. The peppermint filling is the perfect compliment to the fudgy cookies. What gives the filling it’s peppermint flavor is peppermint extract. A little bit of peppermint extract goes a long way! Adjust it to suit your taste.
This is the time of year for chocolate and peppermint, and I will not miss an opportunity to indulge!
Looking for more holiday recipes?
CHECK THESE OUT: White Chocolate Dipped Peppermint Cookies – Christmas Bark – Ginger Molasses Cookies – Pecan Praline Bark – Cookie Mix in a Jar
Recipe
Chocolate Peppermint Sandwich Cookies
Ingredients
Cookies:
- 4 tablespoons unsalted butter, cubed
- ½ cup semisweet chocolate chips
- 1 cup brown sugar
- 3 large eggs
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Filling:
- 8 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons milk
- ¼ teaspoon peppermint extract, or more to taste
- ⅓ cup crushed candy canes or peppermint candies
Instructions
Cookies:
- Preheat oven to 325°F and line two baking sheets with parchment paper or silicone liners.
- In a small saucepan over medium-low heat, melt 4 tablespoons of butter and chocolate chips until completely smooth. Set aside to cool for 10 minutes.
- Meanwhile, in a large bowl whisk brown sugar and eggs. Set aside.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the melted chocolate mixture into the eggs and brown sugar and whisk until combined. Add the flour mixture and stir until combined (I stir it with a rubber spatula). The dough will be sticky, but if it seems too wet to scoop, mix in another tablespoon or two of flour.
- Scoop dough by the tablespoon (I use a scoop) and place 2 inches apart on prepared baking sheets. Dampen your palm, and lightly press down on each mound of dough to flatten slightly. Bake for 9-10 minutes, until the edges are set and the centers are puffed and still appear slightly underdone (they will continue to cook as they cool). Place baking sheets on cooling racks and cool completely.
Filling:
- Using a hand mixer or stand mixer, beat butter until smooth. Add powdered sugar and beat until combined. Add milk and peppermint extract and beat on medium speed for 1 minute, until smooth and creamy.
- Using a butter knife or pastry bag, spread or pipe frosting onto the bottom of half the cookies. Top with the remaining cookies. If desired, roll the edges (where the frosting is) in crushed candy canes.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Thalia @ butter and brioche says
These look amazingly delicious.. I just love chocolate and peppermint together. So festive too!
Celebrating Sweets says
Thanks, Thalia! Me too! Happy holidays!
chelsea says
can you freeze these! I’d like to make in advance!?
Celebrating Sweets says
Hi, Chelsea. I have never frozen them before. I would suggest freezing only the cookies themselves, then filling them the day you are serving them. This will ensure the best consistency. Enjoy! Happy holidays!
Rose says
I love chocolate and peppermint. These are great!
Mike Hart says
recipe should ask for more flour….I had to add 3/4 more cup to make a cake type cookie….prior to that……the cookies wouldn’t allow for shaping for flattening…….adding the extra flour….they turned out awesome.
Celebrating Sweets says
Thanks for sharing your changes. Glad it ended up working out for you.
Joan Marie Heath says
I had to add almost an additional cup of flour. The recipe called for 1-2 more tablespoons if dough was too thin. I tried that first but it wasn’t nearly enough. The author probably needs to update this recipe.
Shannon says
Hi happy holidays! Wondering if I can use a stand mixer or if it needs to be mixed by hand
Celebrating Sweets says
Hi, Shannon. Yeah, I don’t see why you couldn’t use a stand mixer, but it’s not necessary. If you want to, go for it. Enjoy!
Jennifer Boatwright says
How long would I have to bake the cookies if I were making mini-sandwiches?
Allison says
Hi! Maybe start checking them around 7 minutes?
Jaime says
I tried these last Christmas and they are AMAZING! So happy I found this recipe again!
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
Teagan Kirby says
How can i make these gluten free?
Allison Mattina says
Hi! I have only made recipe as written. I usually suggest a 1:1 gluten free baking flour (like Bob’s Red Mill) as a substitute for the all purpose flour.
Krista says
So good! Also added some cut up Andes mints into the cookie batter. Did not need to add extra flour as other comments suggest. It’s a looser consistency than normal cookie batter- but I think that’s the way it’s supposed to be! The cookies are lighter, more cake like and less dense. Really yummy.
Allison Mattina says
I’m glad you enjoyed them! Thanks for sharing your experience. 🙂