Name: Chocolate Peppermint Sandwich Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 3/4 cup Dutch-processed cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon espresso powder (optional); 1 cup crushed peppermint candies or candy canes; ; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 teaspoon peppermint extract; 2 tablespoons heavy cream (more if needed)

Rich, minty, and dressed up with a layer of creamy filling, these Chocolate Peppermint Sandwich Cookies are the ultimate treat for the holiday season—or anytime you’re craving a decadent cookie with a refreshing twist. The combination of soft, chewy chocolate cookies with a cool peppermint cream center brings the perfect balance of cozy and cool.

Whether you’re baking for a cookie exchange or just treating yourself on a wintry evening, this recipe is a crowd-pleaser. The best part? They look as beautiful as they taste, with crushed peppermint adding a festive sparkle to every bite.

What Kind of Cocoa Powder Works Best?

For the richest chocolate flavor, use unsweetened Dutch-processed cocoa powder. It lends a deep color and smooth, slightly mellow chocolate taste that pairs perfectly with peppermint.

Ingredients for the Chocolate Peppermint Sandwich Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon espresso powder (optional, enhances chocolate flavor)
1 cup crushed peppermint candies or candy canes (for garnish)

Peppermint Filling:

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon peppermint extract
2 tablespoons heavy cream (more if needed for consistency)

Chocolate Peppermint Sandwich Cookies (1)

How To Make the Chocolate Peppermint Sandwich Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

Step 2: Add the Eggs and Vanilla

Mix in the eggs one at a time, then stir in the vanilla extract until fully combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Gradually add this mixture to the wet ingredients, mixing just until the dough forms.

Step 4: Scoop and Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them 2 inches apart. Bake for 8–10 minutes or until set around the edges. Let cool completely on a wire rack.

Step 5: Make the Peppermint Filling

Beat the butter until smooth. Add powdered sugar gradually, then mix in the peppermint extract and heavy cream until the filling is fluffy and spreadable.

Step 6: Assemble the Cookies

Spread or pipe the filling onto the flat side of half the cookies. Top with the remaining cookies to make sandwiches. Roll the edges in crushed peppermint for a festive finish.

Serving and Storing Chocolate Peppermint Sandwich Cookies

These cookies are wonderful served at room temperature with a mug of hot cocoa or a glass of cold milk. They’re festive enough for a holiday dessert platter and cozy enough for an everyday indulgence.

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them in a single layer and thaw as needed.

Frequently Asked Questions

How far in advance can I make these cookies?

You can bake the cookies and store them (unfilled) in an airtight container for up to 3 days. Fill them just before serving for the best texture.

Can I use natural cocoa powder instead?

Yes, but the flavor and texture may be slightly different. Dutch-processed cocoa gives a smoother taste and darker color.

What if I don’t have peppermint extract?

You can substitute with vanilla extract, but you’ll lose the peppermint flavor. Crushed peppermint on the edges still adds a hint of mint.

Can I freeze these cookies?

Absolutely! Freeze the cookie sandwiches in a single layer, then store in a freezer-safe container for up to a month.

Can I use a different filling?

Sure! Cream cheese frosting, marshmallow fluff, or even chocolate ganache make great alternatives.

If you love these Chocolate Peppermint Sandwich Cookies, you’ll probably enjoy these other cozy favorites:

Christmas Maraschino Cherry Shortbread Cookies for a fruity, buttery bite.
Lemon Sugar Cookies with a tangy citrus glaze.
3-Ingredient Oatmeal Breakfast Cookies if you’re feeling a bit healthier.
Bisquick Chocolate Chip Cookies for a quick and nostalgic treat.
Peppermint Bark Recipe to double down on that minty magic.

📌 Save this recipe to your Pinterest dessert board so you can come back to it anytime: Nina Dishes on Pinterest

And let me know in the comments how yours turned out. Did you go heavy on the peppermint? Try adding chocolate chips to the dough? I’d love to hear your twist!

Got questions? Drop them below—let’s bake smarter together.

Chocolate Peppermint Sandwich Cookies

Author: Nina Klatten
Total Time: 30 minutes
Yield: 18 sandwich cookies
Diet: Vegetarian

Print Recipe

Description

These Chocolate Peppermint Sandwich Cookies are soft, chewy, and filled with a refreshing peppermint cream. Perfect for holiday cookie trays or as a winter indulgence, they strike the ideal balance between rich chocolate and cool mint.

Instructions

1. Cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

2. Add the eggs one at a time, then mix in the vanilla extract until fully combined.

3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Gradually mix into the wet ingredients until a dough forms.

4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spaced 2 inches apart. Bake for 8–10 minutes. Let cool completely.

5. For the filling, beat butter until smooth. Add powdered sugar gradually, then mix in peppermint extract and heavy cream until fluffy.

6. Spread or pipe filling onto half the cookies. Top with the remaining cookies to form sandwiches. Roll the edges in crushed peppermint.