Chocolate Peppermint Sandwich Cookies – A Festive Holiday Treat
There’s something magical about the pairing of rich chocolate and cool peppermint. As soon as the holidays roll around, this flavor combination becomes the star of cookie platters everywhere. One of my favorite ways to enjoy it is in these Chocolate Peppermint Sandwich Cookies—soft, chewy chocolate cookies filled with a creamy peppermint frosting, then rolled in crushed candy canes for a bit of crunch and sparkle. They’re festive, indulgent, and absolutely irresistible.
Whether you’re baking for a holiday party, a cookie exchange, or just want to surprise your family with something cozy and sweet, these cookies fit the bill perfectly. Not only do they look stunning with their red-and-white peppermint edges, but they also taste like Christmas in every bite.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Peppermint Filling:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon peppermint extract
- Pinch of salt
For Rolling:
- 1 cup crushed candy canes or peppermint candies
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Slowly add dry ingredients to wet, mixing until just combined. Stir in chocolate chips.
- Scoop tablespoon-sized balls of dough onto prepared baking sheets. Slightly flatten each ball.
- Bake for 9–11 minutes, until cookies are set around the edges but soft in the center. Let cool on baking sheets for 5 minutes, then transfer to a wire rack.
- For filling, beat butter until creamy. Gradually add powdered sugar, heavy cream, peppermint extract, and salt. Beat until smooth and fluffy.
- Spread or pipe filling onto the flat side of half the cookies. Top with remaining cookies to form sandwiches.
- Roll edges of cookies in crushed peppermint candies for decoration.
Tips & Tricks
- For perfectly round cookies, use a cookie scoop and gently shape dough before baking.
- Don’t overbake—the cookies should stay soft and chewy.
- For a stronger peppermint flavor, add a few drops of peppermint extract to the cookie dough as well.
Variations
- Swap peppermint filling with a chocolate ganache for double chocolate lovers.
- Add red or green food coloring to the filling for an extra festive touch.
- Roll cookies in sprinkles or sanding sugar instead of crushed peppermint for variety.
Serving Suggestions
These cookies are ideal alongside a mug of hot cocoa or coffee. They make a stunning addition to holiday dessert tables and also travel well in cookie tins for gifting.
Chocolate Peppermint Sandwich Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- Mix in dry ingredients, then stir in chocolate chips.
- Scoop tablespoon-sized dough balls, flatten slightly, and place on sheets.
- Bake 9–11 minutes until set around edges but soft in center. Cool on rack.
- Beat butter, powdered sugar, cream, peppermint extract, and salt until fluffy.
- Spread or pipe filling onto half the cookies; top with remaining cookies.
- Roll edges in crushed peppermint to finish.
Notes
Storage Information
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without filling) for up to 2 months. Assemble sandwiches once thawed.
FAQ
- Can I make the dough ahead? Yes, the dough can be refrigerated for up to 48 hours. Let it soften slightly before scooping and baking.
- Can I use store-bought frosting? Absolutely, though homemade filling gives the best flavor and texture.
- How do I crush candy canes? Place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.
History / Fun Facts
Did you know that candy canes were originally all white? The red stripes didn’t appear until the early 20th century. Today, peppermint and chocolate is one of the most popular holiday pairings, making these cookies both delicious and nostalgic.
