Description
Chocolate peppermint sandwich cookies feature soft, rich chocolate cookies paired with a creamy peppermint filling. Perfect for the holidays, they combine indulgent cocoa flavor with refreshing mint in a festive and elegant treat.
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)
Instructions
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in egg, vanilla, and optional peppermint extract.
- Gradually add dry ingredients until a soft dough forms.
- Divide dough into discs, wrap in plastic, and chill for at least 1 hour.
- Roll dough to 1/4 inch thickness and cut out cookies.
- Place on parchment-lined baking sheets and chill briefly.
- Bake at 350°F (175°C) for 8-10 minutes. Cool completely.
- For filling, beat butter until creamy. Gradually add powdered sugar and peppermint extract, adding milk to adjust consistency.
- Spread or pipe filling onto half of the cookies, then sandwich with remaining cookies.
- Optional: Roll edges in crushed peppermint candy for decoration.
Notes
- Chill dough well to prevent spreading.
- Use Dutch-process cocoa for a deeper chocolate flavor.
- Store cookies in layers separated by parchment to avoid sticking.
- Cookies freeze well either filled or unfilled.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 16g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
