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.
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
*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.