Chocolate Peppermint Sandwich Cookies (Print Version)

Soft chocolate cookies filled with creamy peppermint frosting and edged with crushed candy canes - a festive holiday favorite.

# Ingredients:

→ Chocolate Cookies

01 - 112g unsalted butter, softened
02 - 105g brown sugar
03 - 100g white sugar
04 - 57g semi-sweet or dark chocolate, melted
05 - 1 teaspoon vanilla extract
06 - 1 large egg
07 - 125g all-purpose flour
08 - 33g cocoa powder
09 - 3/4 teaspoon baking soda
10 - 1/4 teaspoon salt
11 - 90g chocolate chips, plus extra for topping

→ Peppermint Frosting

12 - 112g unsalted butter, softened
13 - 220-330g powdered sugar
14 - 1/2-1 teaspoon peppermint extract, to taste
15 - 3-4 drops red food coloring (optional)
16 - 15-30ml cream or milk
17 - 3-4 candy canes, crushed (about 1/4 cup)

# Steps:

01 - Preheat oven to 175°C (350°F). Line cookie sheets with parchment paper.
02 - In a large bowl, beat butter and sugars until light and fluffy, about 2 minutes. Mix in melted chocolate, then incorporate vanilla extract and egg.
03 - In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
04 - Gradually mix dry ingredients into butter mixture at low speed. Stir in chocolate chips until evenly distributed.
05 - Form tablespoon-sized dough balls using a cookie scoop. If dough is too sticky, refrigerate covered for 30 minutes before handling.
06 - Bake in preheated oven for 7-9 minutes until tops appear set. Optionally press additional chocolate chips on top of each cookie while warm.
07 - Allow cookies to cool on baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually incorporate 2 cups powdered sugar at low speed, then increase to medium. Add peppermint extract to taste, starting with 1/2 teaspoon.
09 - Mix in cream one tablespoon at a time, adding extra powdered sugar as needed for desired consistency and sweetness. Add red food coloring if desired.
10 - Once cookies are completely cooled, spread frosting on the flat side of one cookie and sandwich with another. Roll the exposed frosting edge in crushed candy canes.

# Notes:

01 - For richer flavor, use 50-70% dark chocolate and melt it slowly in short 45-second microwave bursts on medium power or using a double boiler with gently simmering water.
02 - Cookie dough can be formed into balls and frozen for later use. When ready, bake from frozen, adding 1-2 minutes to the baking time.
03 - Store in an airtight container at room temperature for up to 3 days, or refrigerated for up to 7 days.

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