These decadent chocolate sandwich cookies are filled with creamy peppermint ganache and topped with crushed peppermint candies. Rich, fudgy, and cool with a minty finish, they’re perfect for holiday platters or cozy winter treats.
Why You’ll Love This Recipe
This recipe delivers a satisfying crunch, creamy filling, and deep chocolate flavor balanced by refreshing peppermint. They’re easy to prepare and ideal for gift boxes, parties, or any time you’re craving a festive dessert with a bit of flair.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Peppermint extract
• Heavy cream
• Semi-sweet or dark chocolate chips
• Crushed peppermint candies or candy canes
directions
Preheat oven and prepare cookie dough by creaming butter and sugars, then adding egg, vanilla, and dry ingredients. Form into small balls and flatten slightly. Bake until set and let cool. For the filling, heat cream and pour over chocolate to melt. Add peppermint extract, cool slightly, then spread between cookie pairs. Press together and sprinkle crushed peppermint on top.
Servings and timing
Makes 16–18 sandwich cookies. Prep time: 30 minutes. Bake time: 10 minutes. Assembly: 15 minutes.
Variations
• Swap peppermint for orange or raspberry extract.
• Roll cookie dough in sugar before baking for extra crunch.
• Use white chocolate for a different ganache flavor.
storage/reheating
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. These cookies also freeze well (assembled or unassembled) for up to 2 months.
FAQs
Can I make the cookies ahead of time?
Yes, bake the cookies and store them unfrosted for up to 3 days, then assemble when ready.
What kind of chocolate is best for the ganache?
Use good-quality semi-sweet or dark chocolate for the richest flavor.
Can I use store-bought cookies and just make the filling?
Yes, if you’re short on time, use chocolate wafer cookies or thin mints.
How do I crush candy canes without making a mess?
Place them in a zip-top bag and crush with a rolling pin or meat mallet.
Will the peppermint topping melt or get sticky?
If stored in a cool, dry place, it will stay crunchy for several days.
Can I use a piping bag to fill the cookies?
Yes, for neatness and control, a piping bag or plastic bag with the corner snipped off works well.
Do I have to refrigerate the ganache before using it?
Let it cool until spreadable but not too firm. It should still be soft for easy sandwiching.
Can I double the batch?
Yes, the recipe scales well—perfect for baking in bulk during the holidays.
What’s the best way to make them uniform in size?
Use a small cookie scoop to portion the dough evenly.
Can kids help with this recipe?
Yes, kids love crushing candy canes and assembling the sandwiches—just supervise during the baking.
Conclusion
With their fudgy texture, cool peppermint burst, and beautiful presentation, these chocolate peppermint sandwich cookies are a seasonal staple that you’ll want to bake again and again.
PrintChocolate Peppermint Sandwich Cookies
Chocolate Peppermint Sandwich Cookies are festive treats made with rich, chewy chocolate cookies filled with a creamy peppermint frosting, perfect for the holiday season or any mint chocolate craving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Peppermint Filling:
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 tablespoon milk (more as needed)
- Crushed peppermint candies or candy canes for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla.
- Gradually add dry ingredients to wet, mixing until just combined.
- Scoop dough by rounded teaspoons onto prepared baking sheet. Flatten slightly with your fingers or the bottom of a glass.
- Bake for 8–10 minutes or until edges are set. Let cool completely on a wire rack.
- To make the filling, beat butter until creamy. Add powdered sugar, peppermint extract, and milk. Beat until smooth and fluffy, adjusting consistency with more milk if needed.
- Spread or pipe peppermint filling onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Roll edges in crushed peppermint candies if desired. Store in an airtight container.
Notes
- Chill dough for 20 minutes if it becomes too soft to handle.
- Use gel food coloring in the filling for a festive touch.
- Store cookies at room temperature for up to 4 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 270
- Sugar: 23g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg