Description
Chocolate Peppermint Sandwich Cookies combine rich, fudgy chocolate cookie layers with a refreshing peppermint cream filling, creating the perfect balance of sweet and minty flavors. Ideal for the holidays or any special occasion, these soft yet crisp cookies are simple to make and customizable, making them a festive favorite for sharing and gifting.
Ingredients
Scale
Cookie Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Filling Ingredients
- ½ cup unsalted butter, softened (for filling)
- 2 cups powdered sugar
- 1 teaspoon peppermint extract (adjust to taste)
- 1 teaspoon milk or cream (optional, for thinner filling)
- Optional: Crushed candy canes for garnish
Instructions
- Prepare the Cookie Dough: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until fully combined. In a separate large bowl, cream the softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing well between each addition, then stir in vanilla extract. Slowly blend in the dry ingredients until just combined, being careful not to overmix.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least one hour. This step firms up the dough, making it easier to roll and ensuring the cookies bake evenly without spreading too much.
- Roll and Cut Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a round cookie cutter to cut even circles. Place them on a parchment-lined baking sheet, spacing them about two inches apart.
- Bake the Cookies: Preheat oven to 350°F (175°C). Bake the cookies for 8-10 minutes until edges are set but centers remain soft. Remove from oven and allow cookies to cool completely on a wire rack.
- Make the Peppermint Cream Filling: Beat softened butter and powdered sugar together until smooth and fluffy. Add peppermint extract a little at a time, tasting as you go to reach desired mintiness. If a thinner filling is desired, add a teaspoon of milk or cream.
- Assemble the Sandwich Cookies: Spoon or pipe a generous dollop of peppermint cream onto the flat side of half the cookies. Gently sandwich each with a remaining cookie, pressing lightly so the filling spreads evenly to the edges. For a festive touch, roll the edges in crushed candy canes or sprinkles.
Notes
- Use room temperature ingredients to ensure even mixing and optimal texture.
- Do not overbake the cookies; slightly underbaking keeps them soft as they firm up while cooling.
- Chill the dough well to reduce spreading and create uniform cookie shapes.
- Add peppermint extract gradually to avoid overpowering the filling.
- Store cookies in an airtight container to maintain freshness and prevent the filling from drying out.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: chocolate peppermint cookies, sandwich cookies, holiday cookies, peppermint cream filling, festive treats, gluten-free cookies
