Chocolate Peppermint Sandwich Cookies
These Chocolate Peppermint Sandwich Cookies are a festive treat combining rich cocoa cookies with a creamy mint filling and a crunchy peppermint topping.
Servings: 24 servings
Ingredients
For the Cookies
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
For the Peppermint Filling
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon peppermint extract
- 1 tablespoon milk add more if needed for spreadable consistency
For Garnish
- crushed peppermint candies for garnish and crunch
Instructions
Prepare the Cookies
- In a medium bowl, sift together 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Using an electric mixer, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 3-4 minutes.
- Add 1 teaspoon vanilla extract and 1 large egg to the creamed butter and sugar. Beat until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into small balls or use a cookie scoop, then flatten slightly. Place cookies 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft. Transfer to cooling racks and cool completely.
Make the Peppermint Filling and Assemble
- In a small bowl, beat together 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon peppermint extract, and 1 tablespoon milk. Add more milk if needed until spreadable.
- Spread a generous dollop of peppermint filling on the flat side of one cookie, then sandwich with another cookie. Press gently to spread filling to edges.
- Sprinkle crushed peppermint candies on the filling edges for an extra festive touch and crunch.
Equipment
- Mixing bowls
- Electric mixer
- Sifter
- Baking sheets
- Parchment Paper or Silicone Mats
- Cooling racks
- Small mixing bowl and spatula
- Rolling pin or cookie scoop
Notes
- Chill the dough well to prevent cookies from spreading too much during baking.
- Avoid overmixing the dough to keep cookies tender and soft.
- Adjust peppermint extract carefully to avoid overpowering the chocolate flavor.
- Store cookies in an airtight container at room temperature for up to a week or freeze unfilled cookies for longer storage.
