Yes, I love long titles. 😉 These peppermint sandwich cookies are INCREDIBLE.
Now I know what you might be thinking: she’s obsessed with cookies. OBVIOUSLY she thinks these are good. She loves any cookie. What makes these so special?
Well let me tell you.
They are actually quadruple chocolate cookies if you want to get technical, given that there is both dark cocoa powder and chocolate chips in the cookie batter, and then both chocolate buttercream and chocolate ganache in the center.
THAT IS A LOT OF CHOCOLATE.
Now being apart of the “you really can never have too much chocolate” team, I think the ratio is just PERFECT. But you really could simply enjoy the cookies on their own, or even omit the ganache if it’s just too rich for your less-of-a-chocoholic blood. It would be good either way!
I must say though, together will all of the peppermint chocolate-y parts, it’s an absolute dream. Peppermint is one of my favorite flavors, and this cookie brings it in not just one, but TWO delightful ways. The dough and the buttercream both have pure peppermint extract. You can also sub in pure peppermint oil, but you will want to use much less as the concentration is quite a bit stronger. Use about a fourth of the recommended amount if you opt for oil instead (so ¼ teaspoon peppermint oil instead of 1 teaspoon peppermint extract).
What you’ll need for these Peppermint Sandwich Cookies:
Salted Butter
Dark Brown Sugar (light or golden would work too, I’m just partial to dark!)
Granulated Sugar
Large Eggs
Baking Powder
Salt
Pure Vanilla Extract
Pure Peppermint Extract
All Purpose Flour (Gluten Free 1:1 Subs work great, my favorite is Bob’s Red Mill)
Unsweetened Dark Cocoa Powder
Chocolate Chips (milk, dark, or semi sweet)
Powdered Sugar
Heavy Cream
Candy Canes
I haven’t personally used a dairy-free substitute for heavy cream (for the ganache), but if you have one, you can absolutely make this entire recipe dairy free with the use of that and plant based butter (my favorite is Miyokos).
These cookies were great the second day, as I stored them in a someone airtight baggie on the counter. They din’t last past the second day but I’m assuming three days is about the max for the freshness to still be present.
Happy Holiday cookie baking! As always, tag me if you make them!
-> #HHBHOLIDAYBAKES
XO,
Heather
Other Cookie Recipe Favorites
Homemade Oreo Cookies with Oreo Buttercream
Classic Chocolate Chip Cookies
Easy Gingerbread Cookies with Less Molasses
Double Dark Chocolate Chip Peppermint Sandwich Cookies with Chocolate Peppermint Buttercream and Ganache
Ingredients
- Crushed candy canes {1 large or 3-4 mini}
- 2 sticks {1 cup} salted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tsps pure vanilla extract
- 2 teaspoon pure peppermint extract
- 2 cups all purpose flour
- ½ cup unsweetened dark cocoa powder
- 2 cups dark chocolate or semi sweet chocolate chips
- 1 stick salted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon pure peppermint extract
- 1 cup chocolate chips
- ⅓ cup heavy crazy
Instructions
- For the cookies: Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add extracts, baking powder, and salt. Give it anther good mix, and then add the flour and cocoa powder. Mix until well incorporated, then add chocolate chips. Stir gently until they are mixed in. Using a 2 tablespoon measure, scoop cookie dough onto a nonstick baking sheet and bake for 10 to 11 minutes at 375°F. Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely. Freeze for 20 minutes before frosting.
- For the frosting: Mix all ingredients in a standing mixer or by hand until thoroughly combined. Pipe a circle of frosting onto outer edge of cookie, fill with ganache {microwave chips + cream on high for 45-60 seconds, and whisk until smooth}, and sandwich with another cookie. Top with a drizzle of ganache + crushed candy canes if desired. Repeat with remainder of cookies.
- Best served day of or next day; store in an airtight container for up to three days. Enjoy! 🖤
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