Creamy, fluffy peppermint buttercream sandwiched between two soft, chewy double chocolate cookies. These chocolate peppermint sandwich cookies are a decadent holiday treat.
This post was updated November 30, 2024 with new photos & cookie storage tips
If you love chocolate and mint, these chocolate peppermint sandwich cookies are an ideal Christmas cookie. Each sandwich features two soft, extra-fudgy chocolate cookies studded with chocolate chips, filled with a light and fluffy peppermint buttercream, and finished with a crunchy ring of crushed candy canes around the edges.
The chocolate-and-peppermint pairing is a holiday classic. These cookies provide a festive twist for cookie trays or exchanges: rich chocolate cookies balanced by bright peppermint frosting and a satisfying candy cane crunch.
Making Chocolate Peppermint Sandwich Cookies
The chocolate cookies are made from scratch and stay soft and chewy. The dough uses real butter and more brown sugar than white for extra chew. For deep chocolate flavor the recipe combines melted chocolate and cocoa powder—the melted chocolate keeps the cookies fudgy. Dutch-process cocoa works well if you want an even richer taste.
Use a cookie scoop to portion the dough so each cookie is the same size—especially helpful when you’re assembling sandwich cookies. The dough can be slightly sticky; if that happens, chill it briefly before rolling.
While the cookies cool, make the peppermint buttercream. It’s light, creamy, and fluffy—flavored with peppermint extract found in the baking aisle. The frosting becomes silky when beaten with butter and a little cream (milk or half-and-half work as alternatives). You can tint the frosting with a few drops of red food coloring if you like a pink hue.
To assemble, spread frosting on the bottom of one cookie, top with a second cookie, then roll or sprinkle crushed candy canes around the edge for texture and color.
Make Ahead Tips
You can make the dough ahead of time: cover the bowl and chill in the refrigerator for up to 48 hours before scooping and baking.
To freeze, form the dough into balls and store them in a freezer bag for up to 2 months. Bake the dough balls from frozen; they may need an extra 1–2 minutes in the oven.
Holiday Time Saving Tips
If you’d like a shortcut, you can use a cake-mix cookie base instead of making the chocolate cookies from scratch. This saves time and still yields tasty cookies.
- Try a chocolate cake-mix cookie recipe as the base.
- Portion the dough into small balls (about 2 teaspoons to 1 tablespoon) and bake 7–9 minutes.
- Make the peppermint buttercream; if you use a cake-mix version that yields more cookies, double the frosting to ensure you have enough.
These chocolate peppermint sandwich cookies are rich, festive, and a little different from traditional holiday cookies. The combination of soft chocolate cookies and creamy candy-cane frosting makes them irresistible for holiday gatherings.
Chocolate Peppermint Sandwich Cookies
Equipment
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Cookie sheets and parchment paper
Ingredients
Chocolate Cookies
- 1/2 cup unsalted butter (112 g), softened
- 1/2 cup brown sugar (105 g)
- 1/2 cup white sugar (100 g)
- 2 oz semi-sweet chocolate (57 g), melted (dark chocolate works too)
- 1 teaspoon vanilla
- 1 large egg
- 1 cup all-purpose flour (125 g)
- 1/3 cup cocoa powder (33 g)
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (about 90 g), plus extra for topping
Peppermint Frosting
- 1/2 cup unsalted butter (112 g), softened
- 2–3 cups powdered sugar (220–330 g)
- 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
Chocolate Cookies
- Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
- In a large bowl, beat the butter and sugars until light and fluffy, about 2 minutes.
- Mix in the melted chocolate, then add the vanilla and egg and mix until combined.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- Mix the dry ingredients into the butter mixture in two additions on low speed.
- Stir in the chocolate chips.
- Form the dough into balls about 1 tablespoon each. If the dough is too sticky, cover and refrigerate for 30 minutes.
- Bake 7–9 minutes or until the tops look set. Optionally press a few extra chocolate chips onto the tops right after baking.
- Cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Peppermint Frosting
- In a large bowl, beat the butter until soft.
- With the mixer on low, beat in 2 cups powdered sugar. Increase to medium speed as it combines.
- Add peppermint extract, starting with 1/2 teaspoon and increasing to taste.
- Add cream or milk one tablespoon at a time to reach the desired consistency. Add more powdered sugar if needed. Stir in food coloring if using.
Assemble
- Ensure cookies are completely cooled.
- Pour crushed candy canes onto a plate.
- Spread frosting on the bottom of one cookie, top with a second cookie.
- Roll the outside edge of the sandwich in crushed candy canes or sprinkle them around the edge.
Notes
- Chocolate: For richer flavor use 50–70% dark chocolate. Melt chocolate slowly—short bursts in the microwave on medium power or a gentle double boiler to avoid burning.
- Make Ahead: Dough can be formed into balls and frozen in a zipper bag. Bake from frozen, adding 1–2 minutes to the baking time, then frost when cooled.
- Storage: Store assembled cookies in an airtight container at room temperature up to 3 days, or refrigerated up to 7 days.
Nutrition
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