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Easy Peppermint Chocolate Mint Sandwich Cookies – Perfect Holiday Treat

peppermint chocolate mint sandwich cookies - featured image
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Soft, deeply chocolatey cookies sandwiched with a creamy peppermint buttercream and rolled in crushed candy cane. This balanced, cozy holiday treat is the perfect way to win over even the biggest peppermint skeptics.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (60ml) milk
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon peppermint extract
  • 1–2 drops red food coloring (optional)
  • ½ cup (about 4-5) crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Make the cookie dough: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Add the egg and vanilla: Beat in the egg and vanilla extract until fully combined.
  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing on low speed. Add the milk and mix until just combined. Do not overmix.
  6. Portion the cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake: Bake for 10-12 minutes. The cookies will look puffed and slightly cracked on top. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the buttercream filling: While the cookies cool, beat the softened butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream and peppermint extract, then beat on medium-high for 2 minutes until light and fluffy. Add food coloring if desired and mix until even.
  9. Assemble the cookies: Pair up the cooled cookies by size. Spread a generous tablespoon of buttercream on the flat side of one cookie. Top with the matching cookie, flat side down, and gently press to sandwich them together.
  10. Add the candy cane coating: Spread a thin layer of buttercream around the edges of each sandwich cookie. Roll the edges in the crushed candy cane pieces, pressing gently so they stick.
  11. Let them set: Place the finished cookies on a plate or baking sheet and let them sit at room temperature for about 15 minutes so the frosting firms up.

Notes

Don’t overbake the cookies; they should look slightly underdone in the center. Use room-temperature ingredients for best results. Crush candy canes in a bag with a rolling pin for a mix of fine crumbs and small pieces. If the frosting gets too soft, chill it for 10 minutes. Work in batches when adding the candy cane coating. These cookies taste even better the next day.

Nutrition

Keywords: peppermint cookies, chocolate mint sandwich cookies, holiday cookies, peppermint buttercream, easy cookie recipe, Christmas cookies

Find it online: https://morselora.com/easy-peppermint-chocolate-mint-sandwich-cookies-perfect-holiday-treat/