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This classic chocolate peppermint sandwich cookie recipe brings the perfect holiday flavor combination to your dessert table. The soft, chewy chocolate cookies paired with fluffy peppermint frosting create a festive treat that disappears quickly at any gathering. The crushed candy canes add a beautiful finishing touch and extra minty crunch that makes these cookies truly special.
I first made these cookies for a neighborhood holiday party, and they quickly became my signature December treat. My kitchen still fills with the intoxicating scent of chocolate and peppermint every Christmas season, bringing back memories of my grandmother's holiday baking.
Ingredients
- Unsalted butter Provides richness and tenderness to both cookies and frosting
- Brown sugar Creates a deeper flavor and chewier texture than white sugar alone
- Semisweet chocolate Adds intense chocolate flavor and moisture to the cookies
- Vanilla extract Enhances the chocolate notes and balances sweetness
- Allpurpose flour The perfect structure for soft yet sturdy sandwich cookies
- Cocoa powder Intensifies the chocolate flavor while keeping cookies soft
- Baking soda Creates the perfect rise and texture
- Chocolate chips Pockets of melty chocolate goodness in every bite
- Peppermint extract The key to authentic mint flavor without harshness
- Powdered sugar Creates silky smooth frosting with the perfect consistency
- Candy canes Festive decoration plus an extra pop of mint and crunch
Step-by-Step Instructions
- Prepare the dough
- Begin by creaming softened butter with both sugars until truly light and fluffy. This step incorporates air that helps create tender cookies. Take your time here about 2 full minutes of beating. The mixture should look noticeably lighter in color and increased in volume.
- Add chocolate and wet ingredients
- Stir in melted chocolate while still slightly warm. The warmth helps it incorporate smoothly without seizing. Next add vanilla and egg, mixing just until combined. Overmixing after adding the egg can lead to tough cookies.
- Incorporate dry ingredients
- Whisk flour, cocoa, baking soda and salt in a separate bowl to ensure even distribution of leavening agents. Add to wet ingredients gradually, mixing on low speed to prevent flour from flying everywhere and to avoid overdeveloping gluten which would make tough cookies.
- Form and bake
- Use a cookie scoop for uniform cookies that will match up perfectly when sandwiched. If dough feels too sticky, chilling for 30 minutes makes it much easier to work with. Watch baking time carefully the cookies should still look slightly soft in the center when removed from the oven as they continue cooking on the hot pan.
- Create peppermint frosting
- Beat butter until truly soft and creamy before adding any powdered sugar. Add peppermint extract gradually, tasting as you go, as different brands vary significantly in strength. A light touch of cream creates the perfect spreadable consistency without becoming runny.
- Assemble sandwiches
- Wait until cookies are completely cool before frosting to prevent melting. Pipe or spread a generous amount of frosting on the flat side of one cookie, then gently press another cookie on top. Roll edges in crushed candy canes immediately so they adhere to the frosting before it sets.
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My favorite part of making these cookies is crushing the candy canes. I place them in a zip-top bag and let my children take turns gently tapping with a rolling pin. The sound of crunching candy canes has become our official signal that holiday baking season has begun, and their little faces light up with the knowledge that they get to sample the first finished cookies.
Perfect Cookie Texture Tips
The secret to keeping these chocolate cookies soft and chewy lies in not overbaking them. When you remove them from the oven, they should look slightly underdone in the center. They continue baking from residual heat on the cookie sheet. Let them cool directly on the baking sheet for at least 10 minutes to set properly before moving to a cooling rack. This prevents breakage and ensures the perfect texture for sandwich cookies.
Storage and Make-Ahead Options
These cookies actually improve with a day of rest as the flavors meld together. Store assembled sandwich cookies in an airtight container with parchment between layers to prevent sticking. They remain fresh at room temperature for up to 3 days or refrigerated for a week. For longer storage, freeze unfrosted cookies for up to 3 months. The dough balls can also be frozen and baked directly from frozen adding 1-2 minutes to the bake time for lastminute fresh cookies.
Customization Ideas
While the classic red and white peppermint is perfect for Christmas, you can easily adapt these cookies for other occasions. For Valentine's Day, use pink coloring and heart-shaped sprinkles instead of candy canes. For summer, try a touch of mint extract without the candy canes for a cookies and cream variation. You can even swap the peppermint extract for orange extract and add orange zest to the frosting for a chocolate-orange version that tastes like those chocolate oranges available during the holidays.
Recipe Q&A
- → Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and form it into balls, then freeze them in a ziplock bag. When ready to bake, you can bake them directly from frozen, adding 1-2 minutes to the baking time. Assemble with frosting before serving.
- → How should I store these sandwich cookies?
Store the assembled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. The peppermint flavor may intensify slightly over time.
- → Can I use different types of chocolate in the cookie dough?
Absolutely! The recipe works well with semi-sweet or dark chocolate (50-70% cocoa). Using dark chocolate will give you a richer, more intense chocolate flavor that pairs beautifully with the peppermint.
- → How do I prevent the chocolate from burning when melting it?
Always melt chocolate slowly and gently. If using a microwave, use medium power in short 45-second intervals, stirring between each. If using a double boiler, make sure the water is simmering (not boiling) and that the bottom of your bowl doesn't touch the water.
- → Can I adjust the peppermint flavor in the frosting?
Yes! Start with 1/2 teaspoon of peppermint extract and taste. You can add up to another 1/2 teaspoon if you prefer a stronger mint flavor. Peppermint extract is potent, so it's best to add gradually.
- → Is the red food coloring necessary for the frosting?
The red food coloring is completely optional and purely for aesthetic purposes. It creates a festive pink color that hints at the peppermint flavor, but the cookies will taste just as delicious without it.