Chocolate Peppermint Sandwich Cookies (Printable)
Chocolate sandwich cookies with peppermint cream filling—decadent, festive, and ideal for holiday sharing.
# What You’ll Need:
→ Chocolate Cookie Dough
01 - 1 cup all-purpose flour (130 g)
02 - 1/2 cup unsweetened cocoa powder (45 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Peppermint Cream Filling
09 - 1/2 cup unsalted butter, softened (115 g)
10 - 1 1/2 cups powdered sugar, sifted (180 g)
11 - 2 tablespoons heavy cream or milk
12 - 1/2 teaspoon peppermint extract
13 - Pinch of salt
14 - A few drops of green or red food coloring (optional)
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly blended.
03 - In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
04 - Add the large egg and vanilla extract to the butter mixture, beating until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
06 - Roll tablespoonfuls of dough into balls, flatten slightly with your palm, and arrange them 2 inches apart on the prepared baking sheets.
07 - Bake for 8 to 10 minutes until the cookies are set. Allow them to rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.
08 - In a mixing bowl, beat the softened unsalted butter until smooth. Add the sifted powdered sugar, heavy cream, peppermint extract, salt, and food coloring if using. Beat until the filling is light and fluffy.
09 - Spread or pipe approximately 1 tablespoon of peppermint filling onto the flat side of half the cooled cookies. Top each with a second cookie, flat side down, to form sandwiches.
10 - Refrigerate the assembled cookies for 15 minutes to allow the filling to firm up before serving.
# Expert Tips:
01 -
- The cocoa dough comes together in one bowl with no chilling required, so you can go from craving to cookie in under an hour.
- That cool peppermint filling against the fudgy cookie is the kind of contrast that makes people close their eyes when they take a bite.
02 -
- If the dough feels too sticky to roll, refrigerate it for 15 minutes rather than adding extra flour which will make the cookies tough.
- Overbaking is the enemy here because the cookies firm up as they cool and you want them chewy, not crunchy.
03 -
- Taste your peppermint extract before measuring because brands vary wildly in strength and you can always add more but you cannot take it away.
- A zip top bag with the corner snipped off works just as well as a piping bag for filling and gives you more control over the amount.