Chocolate Peppermint Sandwich Cookies Recipe

Introduction

These Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookies with a cool, creamy peppermint frosting. Perfect for festive occasions or anytime you crave a refreshing twist on classic chocolate cookies.

Ingredients

• 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 extract
• 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 topping
• 1/2 cup unsalted butter (112 grams), softened (for frosting)
• 2-3 cups powdered sugar (220-330 grams, for frosting)
• 1/2 – 1 teaspoon peppermint extract, to taste
• 3-4 drops red food coloring (optional)
• 1-2 tablespoons cream or milk (15-30 ml)
• 1/4 cup crushed candy canes (about 3-4 candy canes)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
2. Step 2: In a large bowl, beat the softened butter, brown sugar, and white sugar until fluffy, about 2 minutes.
3. Step 3: Mix in the melted chocolate, vanilla extract, and egg until well combined.
4. Step 4: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, about half at a time, mixing on low speed.
6. Step 6: Stir in the chocolate chips.
7. Step 7: Shape the dough into balls about 1 tablespoon each. If sticky, cover and refrigerate for 30 minutes.
8. Step 8: Bake for 7-9 minutes until tops are set. Optionally dot extra chocolate chips on top. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
9. Step 9: To make the frosting, beat the softened butter in a large bowl until soft.
10. Step 10: Add 2 cups powdered sugar gradually, starting on low speed then increasing to medium.
11. Step 11: Beat in peppermint extract, starting with 1/2 teaspoon and adding more if desired.
12. Step 12: Add cream 1 tablespoon at a time, adjusting sweetness and consistency with extra powdered sugar as needed. Add red food coloring if using.
13. Step 13: Make sure cookies are completely cool. Spread frosting on the bottom of one cookie, then sandwich with another cookie on top.
14. Step 14: Roll or sprinkle the edges of the sandwich cookie in crushed candy canes for a festive finish.

Tips & Variations

• Chill the dough if it feels too sticky, making it easier to handle and shape.
• Use dark chocolate instead of semi-sweet for a richer flavor.
• Adjust peppermint extract to taste for a milder or stronger mint flavor.
• For a different look, skip the red food coloring or use green for a holiday twist.

Storage

Store sandwich cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator up to one week. Allow refrigerated cookies to come to room temperature before serving for the best texture. You can also freeze assembled cookies for up to 3 months; thaw in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. This helps with handling sticky dough and can enhance the cookie flavor.

What if I don’t have crushed candy canes?

You can substitute crushed peppermint candies or omit the coating altogether. The cookies will still taste delicious with the peppermint frosting inside.

Chocolate Peppermint Sandwich Cookies Recipe

Print Recipe

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4.5 from 104 reviews

These Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookies with a refreshing peppermint frosting, finished with a festive coating of crushed candy canes. Perfect for holiday celebrations or any time you crave a decadent mint-chocolate treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 40 minutes
• Yield: 24 sandwich cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 extract
• 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

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

1. Prepare the Oven and Cookie Sheets: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper to prevent sticking and ensure even baking.
2. Make the Chocolate Cookie Dough: In a large bowl, beat together softened butter, brown sugar, and white sugar until fluffy and light, about 2 minutes. Add the melted chocolate, vanilla extract, and egg, mixing well to combine. In a separate medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture in two additions with a mixer on low speed. Stir in the chocolate chips by hand for even distribution.
3. Form and Chill the Dough: Using about 1 tablespoon of dough per cookie, form the dough into balls. Use a cookie scoop for uniform size. If the dough feels too sticky to handle, cover with plastic wrap and refrigerate for 30 minutes to firm up.
4. Bake the Cookies: Place the cookie dough balls on the prepared baking sheets spaced slightly apart. Bake in the preheated oven for 7 to 9 minutes, or until the tops look set but not dry. Remove from the oven and optionally press extra chocolate chips on top of each cookie for decoration. Let the cookies cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare the Peppermint Frosting: In a large bowl, beat the softened butter until smooth and creamy. Gradually add 2 cups of powdered sugar on low speed, then increase to medium speed once it’s incorporated. Add peppermint extract starting with 1/2 teaspoon, tasting and adding up to another 1/2 teaspoon for stronger mint flavor. Mix in cream or milk one tablespoon at a time until you reach the desired frosting consistency. Optionally, add red food coloring drops for a festive tint.
6. Assemble the Sandwich Cookies: Ensure cookies are completely cooled. Pour crushed candy canes onto a plate. Spread a generous amount of peppermint frosting on the bottom side of one cookie, then sandwich it with a second cookie. Press the edges of the cookie sandwich into the crushed candy canes to coat the frosting rim, or sprinkle candy canes around the edge for a festive finish.

Notes

• If the dough is too sticky to handle, refrigerate it for 30 minutes to make forming easier.
• Adjust peppermint extract in frosting to taste; start conservatively as it can be strong.
• Use parchment paper on cookie sheets for easy cleanup and to prevent sticking.
• The frosting can be colored red for a festive look but is optional.
• Let cookies cool completely before assembling to prevent frosting from melting.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chocolate peppermint cookies, sandwich cookies, holiday cookies, peppermint frosting, chocolate cookies, Christmas cookies