Chocolate Peppermint Sandwich Cookies

These chocolate peppermint sandwich cookies are the perfect Christmas cookie. Filled with a delicious cream cheese filling and rolled in crushed candy canes, these chocolate cookies will quickly become your new holiday favorite!

If your kids like to help assemble, these are a good cookie for that! Even your youngest will have fun rolling the finished cookies into the crushed candy canes or peppermint chips. A little bit messy but delicious :-)

While I have it on good authority that my Chocolate Crinkle Cookies are Santa’s absolute favorite, I’ve heard that Mrs. Claus is a little partial to these Chocolate Peppermint Cookies – and I think I have to agree with her. These and my Gingersnap Sandwich Cookies are the best of the sandwich cookie family!

If you’re having a holiday cookie swap or bake sale, these cookies would be an impressive addition.

If you love everything chocolate and candy canes at Christmas, be sure to check out how easy it is to make homemade peppermint bark and candy cane dipped hot chocolate spoons.

How to Make Chocolate Peppermint Cookies

Line two cookie sheets with parchment paper and set aside. Preheat oven to 325 degrees F

Whisk together the dry ingredients – all purpose flour, cocoa powder, instant coffee granules baking powder, baking soda, and salt. Now, in another bowl, using a electric mixer, beat the butter and sugars together. Crack in the egg and drizzle the vanilla extract in it. Beat it in.

Now add the dry ingredients to the wet ingredients little at a time and mix them together. Scrape the sides of the bowl and stir as necessary. 

Scoop out 1 tablespoons of dough and roll them into balls. Arrange the balls on the prepped cookie sheets and using the back of a spatula or the palm of your hands, press down a little. Bake for about 12-14 minutes till you see the tops cracking a little.

Once baked through, take the cookie sheets out of the oven and allow the cookies to cool down a bit.

Once the cookies have cooled down enough to be handled, transfer them to a wire rack and let the cookie cool down completely.

For the Peppermint Cream Cheese Filling

Beat the cream cheese and butter together using a electric mixer along with the peppermint extract (or vanilla if you prefer) until soft and fluffy. Add the powdered sugar little bit at a time and keep mixing until smooth. The filling should be of spreadable consistency. Allow to chill in the fridge for 20 minutes.

Add a dollop of the chilled filling on one cookie, then sandwich another cookie on top, pressing down until the filling spreads evenly.

Roll the sandwiched cookies in the crushed candy canes so that the crushed pieces stick to the filling. 

Then all you have to do is sit back and eat your delicious Chocolate Peppermint Cookies!

Get the full recipe for Chocolate Peppermint Cookies below….

Chocolate Peppermint Sandwich Cookies

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A delicious chocolate sandwich cookie filled with peppermint flavored cream cheese frosting.

Jenna Shaughnessy

Prep Time 25 minutes minutes

Cook Time 14 minutes minutes

Serving Size 6

Ingredients

For The Cookies

• 1 cup plus 2 tbsp all purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon instant coffee powder optional but helps to bring out the chocolate flavor
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup granulated sugar
• ½ cup brown sugar light or dark
• fat pinch of salt
• 1 stick unsalted butter at room temperature
• 1 large egg at room temperature
• 1 teaspoon good quality vanilla extract
• 2 – 3 crushed candy canes to roll the cookies in

For The Filling

• 4 ounces cream cheese softened
• 4 tablespoon butter at room temperature
• 1 cup confectioners sugar
• ¼ tsp peppermint extract or if you prefer, ¼ tsp of vanilla extract

US Customary – Metric

Instructions

• Line two cookie sheets with parchment paper and set aside.
• Preheat oven to 325 F.
• Whisk together the dry ingredients – all purpose flour, cocoa powder, instant coffee granules baking powder, baking soda, and salt.
• Now, in another bowl, using a electric mixer, beat the butter and sugars together.
• Crack in the egg and drizzle the vanilla extract in it. Beat it in.
• Now add the dry ingredients to the wet ingredients little at a time and mix them together.
• Scrape the sides of the bowl and stir as necessary.
• Scoop out 1 tablespoons of dough and roll them into balls.
• Arrange the balls on the prepped cookie sheets and using the back of a spatula or the palm of your hands, press down a little.
• Bake for about 12-14 minutes till you see the tops cracking a little.
• Once baked through, take the cookie sheets out of the oven and let it cool down a bit.
• Once the cookies have cooled down enough to be handled, transfer them to a wire rack and let the cookie cool down completely.

For filling

• Beat the cream cheese and butter together using a electric mixer along with the vanilla extract till soft and fluffy. Add the powdered sugar little bit at a time and keep mixing until smooth. The filling should be of spreadable consistency. Stick it in the fridge for 20 minutes.
• Add a dollop of the chilled filling on one cookie and press it down with another one. Roll the sandwiched cookies in the crushed candy canes so that the crushed pieces stick to the filling.

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Trust me when I tell you that these Chocolate Peppermint Cookies taste as delicious as they look. Don’t lose this recipe, be sure to pin it for later!