Double Dark Chocolate Chip Peppermint Sandwich Cookies with Chocolate Peppermint Buttercream and Ganache
These quadruple chocolate peppermint sandwich cookies contain both dark cocoa powder and chocolate chips in the cookie batter with chocolate ganache.
Servings: 15 servings
Calories: 350kcal
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! 🖤