Chocolate Peppermint Sandwich Cookies
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Creamy, fluffy peppermint frosting slathered between two soft and chewy double chocolate cookies. These chocolate peppermint sandwich cookies are perfect for the holidays and extra decadent.
**This post was updated November 30, 2024 with new photos & cookie storage tips**
If you love chocolate – then these chocolate peppermint sandwich cookies are the ultimate Christmas cookie. They start with two soft, chewy, extra fudgy chocolate cookies that are dotted with chocolate chips. The cookies are sandwiched together with the creamiest peppermint buttercream and rolled in crushed candy canes for a delicious crunch.
I love the combination of chocolate and peppermint for holiday baking, whether it’s white chocolate candy cane cookies or chocolate peppermint cheesecake. And these candy cane chocolate sandwich cookies really take your Christmas cookie tray to the next level.
Making Chocolate Peppermint Sandwich Cookies
The chocolate cookies are made from scratch and extra soft. They start with real butter and we’re using more brown sugar than white sugar for chewier cookies. For the chocolate flavor – they have melted chocolate and cocoa powder. The melted chocolate makes them fudgy, and I like to use Dutch process cocoa for a richer chocolate flavor.
When forming the cookies into balls I like to use a cookies scoop so that the cookies are all the same shape/size – which is especially useful when making sandwich cookies. Plus, the dough for this recipe can be a little sticky.
As the cookies are cooling, it’s time to get on with the peppermint frosting. Creamy, peppermint goodness that’s extra fluffy and completely divine. The mint flavor comes from peppermint extract – you can find it in the baking aisle usually by the vanilla. Then the frosting is super creamy and fluffy because we’re using butter and whipping cream (milk will work too or half and half if that’s what you have on hand.
You’ll frost the bottom of one cookie, then pop a second cookie on top. Then roll or sprinkle the crushed candy canes around the edges of the cookies.
Make Ahead Tips
After making the dough, you can cover the bowl and chill in the fridge for up to 48 hours before forming into balls and baking.
To freeze, make the dough, form into balls, and place in a freezer bag. The cookie dough balls can freeze for up to 2 months. Then bake the cookie dough balls from frozen, as directed in the recipe. They’ll likely take 1-2 extra minutes.
Holiday Time Saving Tips
Want to save time? Instead of making the chocolate cookies from scratch – you could use cake mix instead.
- Use my recipe for cake mix chocolate cookies
- Form the dough into balls about 2 teaspoons to 1 tablespoon in size and bake for 7-9 minutes.
- Make the peppermint buttercream. You’ll need to double the frosting recipe if you use the cake mix chocolate cookie recipe, because it makes a lot more cookies then the from scratch recipe listed below.
These chocolate peppermint sandwich cookies are oh so delicious and perfect for the holidays. They’re just a little different than your traditional holiday cookies, and the combination soft chocolate cookies and creamy candy cane frosting make them completely irresistible.
And for more chocolate peppermint treats, then be sure to try:
Chocolate Peppermint Sandwich Cookies
Equipment
- Cookie Sheets
Ingredients
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
- 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 of each cookie
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
Chocolate Cookies
- Preheat the oven to 350F degrees. Line cookie sheets with parchment paper.
- In a large bowl beat the butter and sugars until fluffy (about 2 minutes).
- Mix in the melted chocolate. Then mix in the vanilla extract and the egg.
- In a medium bowl whisk together the flour, cocoa, baking soda & salt.
- Mix the dry ingredients into the butter mixture about 1/2 at a time with the mixer on low speed.
- Stir in the chocolate chips.
- Form the dough into balls with about 1 tablespoon of dough each. A cookie scoop works well for this. If you find the dough is too sticky to work with, cover with plastic and refrigerate for 30 minutes.
- Bake in the preheated oven for 7-9 minutes or until the tops look set.
- Remove from the oven. Optionally, dot a few extra chocolate chips on the top of each cookie. Cool the cookies on the cookie sheet for at least 10 minutes before transferring to a wire rack.
Peppermint Frosting
- In a large bowl beat the butter until soft.
- With the mixer on low speed, beat in 2 cups of powdered sugar. As it starts to mix in – slowly turn up the mixer to medium speed.
- Beat in peppermint extract starting with 1/2 teaspoon. If it isn’t minty enough for you, add in another 1/2 teaspoon.
- Mix in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until the desired sweetness and consistency is reached. Optionally, mix in a few drops of red food coloring.
Assemble
- Make sure the cookies are fully cooled.
- Pour the crushed candy canes onto a plate
- Frost the bottom of 1 cookie, then sandwich a second cookie over top.
- Roll the outside edge of the cookie in the crushed candy canes, or optionally sprinkle around the edge.
Notes
- Chocolate: Use 50-70% dark chocolate for a richer chocolate flavor. When melting chocolate, always go very slowly. If using the microwave, melt in short 45-second bursts on medium power. Do not use high power, as it will burn the chocolate and turn it grainy. If using a double boiler, ensure that the bottom of the glass bowl is not touching the water underneath. Have the water gently simmer – not a fast boil.
- Make Ahead Tips: Cookie dough can be made and formed into balls. Freeze the dough balls in a ziploc bag. When ready to bake, bake from frozen. They’ll take 1-2 minutes extra to bake. Then frost.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 7 days.
Nutrition
