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.

Prep Time30

Cook Time10

Cooling30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Chocolate Candy Cane Sandwich Cookies, Chocolate Peppermint Cookies, Chocolate Peppermint Sandwich Cookies

Servings: sandwich cookies

Author: Fiona Dowling

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