Chocolate Peppermint Sandwich Cookies
Rich cocoa wafers sandwiched with creamy peppermint buttercream and studded with crushed candy pieces. These elegant treats balance dark chocolate with bright, cool peppermint—perfect for holiday gatherings or as festive gifts. The cookies feature crispy edges that crack naturally, providing textural contrast to the soft filling. This version emphasizes the contrast between dark and sweet-and-minty, making it ideal for winter celebrations, cookie exchanges, or anyone who loves the classic chocolate-peppermint pairing.
Ingredients
- 1 ¾ cup all-purpose flour, none
- ½ cup unsweetened cocoa powder, none
- ¼ teaspoon salt, none
- 1 cup granulated sugar, none
- 1 ½ cup unsalted butter, room temperature
- 1 large egg, none
- 1 ⅛ cup powdered sugar, none
- ¾ teaspoon peppermint extract, none1 teaspoon crushed peppermint candies steeped in 2 tablespoons warm cream for 30 minutes, strained1:1extract alternativeadds dairy
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Full guide → - 2 drops red food coloring, none(optional)
- ½ cup peppermint candies, crushed
Instructions
- 1
Whisk together flour, cocoa powder, and salt in a medium bowl.
- 2
Cream 3/4 cup butter with granulated sugar until light yellow using a stand mixer with paddle attachment.
- 3
Mix in egg until combined.
- 4
Reduce mixer to low speed and gradually add flour mixture, beating until incorporated.
- 5
Refrigerate dough for 1 hour.
- 6
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- 7
Scoop dough into tablespoon-sized balls and roll by hand.
- 8
Place balls on sheets about 2 inches apart.
- 9
Flatten each to a 2-inch round using a glass bottom or hands; edges will crack.
- 10
Bake until cookies no longer look wet, about 11 minutes—do not overbake.
- 11
Rest on baking sheet for 5 minutes, then transfer to cooling rack.
- 12
For filling, cream 3/4 cup butter with powdered sugar until light yellow.
- 13
Add peppermint extract and red food coloring, beating until light pink and blended; adjust color as desired.
- 14
Spread 2 heaping teaspoons filling over flat side of one cookie to the edge.
- 15
Top with another cookie flat-side down and press gently to adhere.
- 16
Roll sandwich cookie edges in crushed peppermint candies.
- 17
Store in single layer in airtight container at room temperature or freezer.
Tips
Do not overbake the cookies—they should look slightly underdone when removed from oven, as they continue to set on the hot pan.
Keep butter at room temperature for both dough and filling to achieve the light, creamy texture that makes these sandwiches fluffy.
Roll edges in crushed peppermints immediately after assembling to ensure the coating adheres to the still-soft buttercream.
Good to Know
Single layer in airtight container at room temperature up to 3 days. Freeze up to 2 weeks.
Prepare and refrigerate dough up to 2 days ahead. Bake cookies, cool completely, and freeze unfilled up to 1 week. Prepare filling and assemble day-of for best texture.
Serve at room temperature. Ideal for holiday parties, cookie exchanges, gift boxes, or afternoon tea.
Common Mistakes
Overbake cookies to avoid dense, dry texture—remove when surface no longer looks wet
Use cold butter to avoid avoiding creamy filling—let butter rest at room temp before mixing
Apply peppermint coating while buttercream is still slightly soft to prevent rolling off
Substitutions
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Full guide →FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce the salt in the dough to 1/8 teaspoon to balance. Salted butter contains about 1/4 teaspoon salt per stick.
What if my filling is too soft to spread?
Refrigerate the finished filling for 10-15 minutes before spreading. It should be spreadable but hold its shape on the cookie.
How long can I keep these frozen?
Frozen filled cookies keep up to 2 weeks. Thaw at room temperature for 30 minutes before serving. Unfilled baked cookies freeze up to 1 month.