Name: Chocolate Peppermint Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1/2 tsp peppermint extract (optional); For the filling:; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 tsp peppermint extract; 1-2 tbsp milk or cream; Crushed peppermint candies or candy canes (optional, for garnish)

Jump to Recipe·Leave a Review

Chocolate peppermint sandwich cookies are a decadent treat featuring rich, chocolaty cookies filled with a creamy peppermint frosting. The combination of deep cocoa flavor and cool mint makes them irresistible, especially during the holiday season. I love the way they look stacked on a platter—elegant, festive, and incredibly tempting.

Why You’ll Love This Recipe

I love how these cookies bring together two classic flavors—chocolate and peppermint—for a dessert that’s both indulgent and refreshing. The cookie itself is soft yet holds its shape, while the peppermint filling adds a creamy contrast that melts in my mouth. These cookies are perfect for gifting, parties, or just keeping a stash in the freezer for a sweet pick-me-up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Peppermint extract (optional, for enhanced minty flavor)

For the filling:

Unsalted butter
Powdered sugar
Peppermint extract
Milk or cream (to adjust consistency)
Crushed peppermint candies or candy canes (optional, for texture and decoration)

Directions

I start by whisking together the flour, cocoa powder, baking powder, and salt in a bowl.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg, vanilla extract, and a touch of peppermint extract, then gradually add the dry ingredients until a soft dough forms.
I divide the dough, flatten it into discs, wrap them in plastic wrap, and chill for at least 1 hour.
After chilling, I roll the dough out to about 1/4 inch thick and cut out round cookies using a cutter.
I place them on parchment-lined baking sheets and bake at 350°F (175°C) for 8-10 minutes.
Once the cookies are fully cooled, I prepare the filling by beating butter until creamy, then gradually adding powdered sugar and peppermint extract. I add a little milk if the frosting is too thick.
I spread or pipe the filling onto half the cookies, then top them with the remaining cookies to form sandwiches.
For an extra festive touch, I roll the edges in crushed peppermint candies.

Servings and timing

This recipe makes about 20 sandwich cookies.
Prep time: 20 minutes (plus 1 hour chill time)
Cook time: 8-10 minutes per batch
Total time: Approximately 1 hour and 40 minutes

Variations

Sometimes I dip the finished sandwich cookies halfway in melted chocolate and sprinkle with peppermint bits for a bakery-style finish. If I want a stronger peppermint punch, I add a few drops of extract to the cookie dough as well as the filling. I’ve also used colored buttercream—like a light pink or green—for a more festive appearance.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze well—both filled and unfilled. I don’t reheat them, but I let refrigerated cookies sit at room temperature for a few minutes before enjoying.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it refrigerated. It can also be frozen for up to 2 months—just thaw it in the fridge before rolling.

What kind of cocoa powder works best?

I prefer unsweetened Dutch-process cocoa for a deeper chocolate flavor, but natural cocoa powder works well too.

How do I keep the cookies from spreading too much?

I make sure to chill the dough thoroughly before baking and avoid overworking it during rolling.

Can I use store-bought frosting?

Yes, I can use store-bought vanilla or peppermint frosting in a pinch, but I find homemade filling tastes fresher and holds better between the cookies.

How do I crush peppermint candies without making a mess?

I place them in a zip-top bag and crush them with a rolling pin or the bottom of a saucepan. It helps to double-bag them to avoid any sticky shards escaping.

Conclusion

Chocolate peppermint sandwich cookies are everything I want in a holiday treat—rich, cool, and completely satisfying. Whether I’m baking them for a cookie exchange or enjoying them with a hot cup of cocoa, they never fail to impress. Their festive flavor and beautiful presentation make them a staple in my seasonal baking.