Double Chocolate Peppermint Sandwich Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Cooling Time
30 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
773 kcal
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Course
Baked Goods
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Cuisine
American
Double Chocolate Peppermint Sandwich Cookies
Description
Double Chocolate Peppermint Sandwich Cookies start with a cookie dough rich in softened butter, sugars, egg, and vanilla, blended with cocoa powder and flour for a chocolate base. The dough incorporates both semi-sweet chocolate chips and peppermint chips, which provide bursts of chocolate and refreshing mint. After baking into rounded cookies, they are paired with a creamy frosting made from softened cream cheese, butter, confectioners' sugar, and vanilla extract, accented with a pinch of salt to balance the sweetness.
The sandwich cookies are assembled by sandwiching the frosting between pairs of cookie rounds. The exterior is decorated by dipping in melted white chocolate wafers and sprinkling crushed peppermint candy canes, providing a festive appearance and additional mint flavor along with a pleasant crunch.
These cookies can be stored airtight at room temperature for a few days or refrigerated for longer shelf life, and the cookie rounds can be frozen unassembled to make ahead. Using quality ingredients like brick-style cream cheese and white chocolate melting wafers helps ensure smooth frosting and coating textures, vital to the finished cookie’s appeal.
Ingredients
Cookies
- ½ cup butter softened, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder natural
- 1 cup all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips or milk chocolate chips
- ½ cup peppermint chips
Filling
- 8 ounces cream cheese softened (brick style, not in a tub or 'spreadable', not reduced fat nor lite)
- ½ cup butter unsalted
- 3 cups confectioners' sugar sifted if lumpy
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Assembly
- 1 cup peppermint candy canes crushed
- 1 cup white chocolate melting wafers
Instructions
Cookies
- Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
- To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
- Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
- Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
- Using a small cookie scoop, make rounded teaspoon sized balls of dough.
- Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
- Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
- Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
Filling
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
- Add vanilla, salt, and beat to incorporate.
Assembly
- Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
- Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
- Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
- To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
- Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
- See Notes**** below for storage options.
Notes
- Peppermint chips can be seasonal; Andes Peppermint Crunch Baking Chips are suitable and available year-round on Amazon.
- Crushed candy canes are convenient for decoration, though you can crush whole canes using a rolling pin in a sealed bag if preferred.
- Use white chocolate melting wafers for coating to avoid seizing; Ghirardelli White Chocolate Melting Wafers melt evenly and smoothly.
- Store cookies airtight at room temperature up to 3 days to maintain best texture, then refrigerate if keeping longer.
- Freeze baked cookie rounds unassembled for up to 4 months; assemble with fresh filling when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 773kcal | 39% |
| Carbohydrates | 103g | 34% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 98mg | 33% |
| Sodium | 380mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 86g | 172% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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