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Chocolate Peppermint Sandwich Cookies

Chewy chocolate cookies filled with peppermint cream and rolled in crushed candy canes for a festive holiday treat.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: American, Holiday
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
Peppermint Filling
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp peppermint extract
  • 1 pinch salt
Decoration
  • 1 cup crushed candy canes or peppermint candies

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs and vanilla; mix well.
  5. Mix in dry ingredients, then stir in chocolate chips.
  6. Scoop tablespoon-sized dough balls, flatten slightly, and place on sheets.
  7. Bake 9–11 minutes until set around edges but soft in center. Cool on rack.
  8. Beat butter, powdered sugar, cream, peppermint extract, and salt until fluffy.
  9. Spread or pipe filling onto half the cookies; top with remaining cookies.
  10. Roll edges in crushed peppermint to finish.

Notes

These cookies are perfect for holidays and cookie exchanges. For best results, assemble cookies just before serving.