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Chocolate-Peppermint Sandwich Cookies

Chocolate and mint make a great holiday pair. Try them in this sandwich cookie with crushed candy canes on top. —Evangeline Bradford, Erlanger, Kentucky
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + standing
  • Makes
    about 1-1/2 dozen


  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1/2 cup all-purpose flour
  • 2/3 cup plus 1/2 cup semisweet chocolate chips, divided
  • 1/4 cup heavy whipping cream
  • 1/8 teaspoon peppermint extract
  • 1/2 teaspoon canola oil
  • 8 candy canes, crushed


  • Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets.
  • Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  • Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
  • In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers.
    Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts
1 sandwich cookie: 224 calories, 10g fat (4g saturated fat), 12mg cholesterol, 115mg sodium, 33g carbohydrate (17g sugars, 1g fiber), 2g protein.
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