Chocolate peppermint sandwich cookies have 2 fudgy chocolate cookies and fluffy peppermint frosting
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Chocolate Peppermint Sandwich Cookies

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.  
Course Dessert
Cuisine American
Keyword Chocolate Cookies, Chocolate Peppermint Cookies, Christmas Cookies, Christmas Recipes
Prep Time 30 minutes
Cook Time 10 minutes
Cooling 30 minutes
Total Time 1 hour
Servings 14 sandwich cookies
Author Fiona Dowling

Ingredients

Chocolate Cookies

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 oz semi-sweet chocolate melted*
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Peppermint Frosting

  • 1/2 cup unsalted butter softened
  • 2-3 cups powdered sugar
  • 1/2 - 1 teaspoon peppermint extract
  • 3-4 drops red food coloring optional
  • 1-2 tablespoons cream or milk
  • 1/4 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 1/2 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 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. 
  • Store in an airtight container at room temperature. 

Notes

*Use dark chocolate for a richer chocolate flavor. 
**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.