Creamy, fluffy peppermint frosting slathered between 2 soft & chewy cookies. These chocolate peppermint sandwich cookies are perfect for the holidays and the ultimate combination of chocolate & mint.
Remember my love of double chocolate cookies? Well, today I’m sharing the perfect chocolate cookies for Christmas: chocolate peppermint sandwich cookies. They start with 2 soft, chewy, extra fudgy chocolate cookies. Then to top it off – they’re filled with peppermint buttercream and rolled in crushed candy canes.
Winner, winner, chocolate cookie.
Every year it seems like I have an official obsession with one particular holiday flavor. Last year int was gingerbread, the year before it was eggnog, and this year it’s candy cane. Remember the white chocolate candy cane cookies and chocolate peppermint cheesecake I posted last week?
Chocolate Peppermint Sandwich Cookies
The chocolate cookies are made from scratch and extra fudgy. They start with real butter and we’re using brown 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. You’ll form the dough into balls about 2 teaspoons to 1 tablespoon in size, then bake for 7-9 minutes.
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 cream.
You’ll frost the bottom of one cookie, then pop a second cookie on top. You can either roll or sprinkle the crushed candy canes on the outside of the frosting for that perfect holiday look.
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 soft chocolate cookies and creamy candy cane frosting make them completely irresistible.
Chocolate Peppermint Sandwich Cookies
Ingredients
Chocolate Cookies
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 oz semi-sweet chocolate melted*
- 1 teaspoon vanilla
- 1 large egg
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Peppermint Frosting
- ½ cup unsalted butter softened
- 2-3 cups powdered sugar
- ½ - 1 teaspoon peppermint extract
- 3-4 drops red food coloring optional
- 1-2 tablespoons cream or milk
- ¼ cup crushed 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 ½ at a time with the mixer on low speed.
- Stir in the chocolate chips.
- Form the dough into balls about 2 teaspoons to 1 tablespoon in size. Do not flatten.
- Bake in the preheated oven for 7-9 minutes or until the tops look set.
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 ½ teaspoon. If it isn't minty enough for you, add in another ½ 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.
- Store in an airtight container at room temperature.
Notes
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