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Quick Peppermint Chocolate Mint Sandwich Cookies

Peppermint Chocolate Mint Sandwich Cookies - featured image
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These quick and easy peppermint chocolate mint sandwich cookies come together in about 30 minutes with no chilling required. Soft, fudgy chocolate cookies are filled with a light and fluffy mint buttercream and topped with crushed candy canes for a festive crunch.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/3 cup unsweetened cocoa powder (Dutch-processed or natural)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted if lumpy
  • 2 tablespoons heavy cream or whole milk
  • 1/2 teaspoon peppermint extract
  • A tiny drop of green food coloring (optional)
  • 1/4 cup crushed candy canes or peppermint candies (about 4–5 regular-sized candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the egg, vanilla extract, and peppermint extract, and whisk until smooth and glossy.
  3. In a separate small bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until just combined. The dough will be soft and slightly sticky.
  4. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
  5. While the cookies are cooling, make the mint buttercream filling: In a medium bowl, beat the softened butter with an electric mixer until smooth and creamy, about 1 minute. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed. Add the heavy cream and peppermint extract, then beat on medium-high speed for 2-3 minutes until light and fluffy. If using, add the green food coloring and beat until evenly distributed.
  6. Pair up the cooled cookies by size and shape. Spread a generous tablespoon of filling onto the flat side of one cookie, then top with another cookie, flat side down, and gently press together until the filling spreads to the edges.
  7. Spread a thin layer of the remaining filling around the edge of each assembled cookie. Roll the edges in the crushed candy canes, or sprinkle the crushed candy canes on top.
  8. Place the assembled cookies on a plate or baking sheet and refrigerate for 15-20 minutes to firm up the filling before serving.

Notes

Don’t overbake the cookies; they should look slightly underdone in the center when removed from the oven. Use room temperature ingredients for best results. Chilling the assembled cookies helps the filling set. Crush candy canes into a mix of fine dust and small chunks for best texture. The cookies can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months.

Nutrition

Keywords: peppermint cookies, chocolate mint cookies, sandwich cookies, quick cookies, holiday cookies, no-chill cookies

Find it online: https://freshforkful.com/quick-peppermint-chocolate-mint-sandwich-cookies/