• Prep Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 14

Chocolate Peppermint Sandwich Cookies

  • Recipe Submitted by on

 Ingredients List

  • Chocolate Cookies:
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 oz semi-sweet chocolate melted*
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • Peppermint Frosting:
  • 1/2 cup unsalted butter softened
  • 2-3 cups powdered sugar
  • 1/2 - 1 teaspoon peppermint extract
  • 3-4 drops red food coloring optional
  • 1-2 tablespoons cream or milk
  • 1/4 cup crushed candy canes


Chocolate Cookies
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 1/2 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 1/2 teaspoon. If it isn't minty enough for you, add in another 1/2 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.

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.

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