Chocolate Peppermint Sandwich Cookies Recipe
Chocolate and peppermint make the perfect pair in these Chocolate Peppermint Sandwich Cookies. They’re soft, rich, and filled with a sweet, minty cream.
Servings: 12 sandwich cookies
Calories: 814kcal
Ingredients
For the Dough
- 3/4 c. 1 1/2 sticks unsalted butter
- 1/2 c. brown sugar packed
- 1 12 oz. bag of semisweet chocolate chips
- 2 tbsp. water
- 1/2 teaspoon vanilla extract optional
- 2 eggs
- 3 c. all-purpose flour
- 1 1/4 tsp. baking soda
- 1 tsp. coarse kosher sea salt
For the Frosting
- 1/3 c. unsalted butter softened
- 1/8 tsp. coarse kosher sea salt
- 3 c. powdered sugar
- 3/4 teaspoon peppermint extract
- 2-4 tbsp. whole milk
- food coloring optional
- 3 tbsp. finely crushed candy canes optional
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats, and set aside.
- In a large saucepan over low heat, melt butter. Add brown sugar and stir with a heatproof spatula. Remove the mixture from heat. Add water, then chocolate chips, stirring until the chips are melted.
- Beat in eggs one at a time, then add the vanilla. Fold in the flour, baking soda, and salt. Mix until a buttery dough forms (it will look greasy).
- Roll dough into 1½” balls and place on a baking sheet. Bake for 8-10 minutes. Remove from oven and allow to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, cream butter and salt for 1 minute. Turn the mixing speed to low, gradually add powdered sugar, one cup at a time. Add milk and peppermint extract (and food coloring or candy canes if desired). Gradually increase speed and beat for 2 minutes until light and fluffy.
- Place the frosting into a large piping bag fitted with a large round tip and pipe onto one side of a cooled cookie. Match up similar size/shape cookies. Allow the cookies to sit for 30 minutes before serving.
Notes
STORE Peppermint Chocolate Sandwich Cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months in a sealed container. To FREEZE, individually wrap each cookie in plastic wrap, then place them in a freezer-safe bag.
To REHEAT, let them thaw at room temperature or warm them gently in a microwave for a few seconds.
Nutrition
Serving: 1cookie | Calories: 814kcal | Carbohydrates: 129g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 341mg | Potassium: 258mg | Fiber: 4g | Sugar: 78g | Vitamin A: 592IU | Calcium: 48mg | Iron: 5mg
