Chocolate Sandwich Cookies with Peppermint
Bring something fun and irresistible at your next holiday cookie exchange and bake up these peppermint chocolate sandwich cookies. They are bursting with peppermint frosting and studded with peppermint candies.
Servings 18 sandwich cookies
Calories 277kcal
Ingredients
Cookie Ingredients
- 1 ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsalted butter room temperature
- 1 large egg
Filling Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup powdered sugar
- ¾ teaspoon peppermint extract
- 2 drops red food coloring optional
- ½ cup crushed peppermint candies
Instructions
- In a medium-sized bowl whisk together flour, cocoa powder and salt.
- Using a stand mixer, using the paddle attachment mix ¾ cup butter with granulated sugar until creamed (light yellow in color).
- Mix in egg to the butter mixture.
- Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
- Refrigerate dough for 1 hour.
- Preheat oven to 350ºF.
- Line 2 baking sheets with parchment paper or a silicone baking mat.
- Scoop out a tablespoon of dough and roll into balls.
- Place balls onto prepared baking sheets, spacing about 2 inches apart.
- Using the bottoms of a glass or your hands, flatten each ball to 2-inch rounds. Edges will crack.
- Bake until cookies no longer look wet, about 11 minutes. Do not over bake!
- Let cookies rest on baking sheet for 5 minutes after removal from oven and then move to a cooling rack to cool completely.
- For the filling, use a stand mixer with the paddle attachment and mix ¾ cup butter with powdered sugar until creamed (light yellow in color).
- Add in peppermint extract and red food coloring.
- Beat until light pink and well blended. Add more food coloring by the drop fulls if darker pink color is desired.
- Spread 2 heaping teaspoons of filling evenly over the flat side of 1 cookie all the way to the edge.
- Top with another cookie, flat side down, pressing them gently to adhere.
- Repeat with remaining cookies and peppermint filling.
- Place crushed peppermints on a plate.
- Roll edges of cookie sandwiches into the crushed candies.
- Store in a single layer in airtight container at room temperature for up to 3 days or freeze up to 2 weeks.
Video
Notes
You could also use green food coloring with crushed green and white peppermints.
TO STORE: Store assembled in an airtight container and refrigerate for up to 4 days. If not frosted, they can sit at room temperature for several days.
TO FREEZE: You can also freeze unfrosted cookies and raw cookie dough. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1sandwich cookie | Calories: 277kcal | Carbohydrates: 33g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 39mg | Potassium: 58mg | Fiber: 1g | Sugar: 21g | Vitamin A: 486IU | Calcium: 11mg | Iron: 1mg
