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Homemade Peppermint Chocolate Mint Sandwich Cookies

peppermint chocolate mint sandwich cookies - featured image
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A happy accident turned into a family favorite: rich chocolate cookies with a creamy mint filling. Perfect for holiday baking or any time you need a cozy, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2–3 tablespoons milk
  • Red food coloring (optional)
  • 1/4 cup crushed candy canes or peppermint candies (optional)
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides halfway through.
  2. Add the egg and 1 teaspoon peppermint extract. Beat on low until combined, about 30 seconds.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Cover the bowl with plastic wrap and refrigerate for 20 minutes.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared sheets.
  8. Bake for 10 to 12 minutes, until edges are set but centers are still soft. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  9. For the filling: In a medium bowl, beat the softened cream cheese and 1/4 cup butter until smooth and creamy, about 2 minutes.
  10. Gradually add the powdered sugar, one cup at a time, beating on low speed.
  11. Add 1/2 teaspoon peppermint extract and 1 tablespoon milk. Beat on medium speed until light and fluffy. Add more milk if needed, one tablespoon at a time. If using food coloring, stir in 2-3 drops.
  12. Pair up the cooled cookies by size. Spread about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie, flat side down, and press gently until filling reaches the edges.
  13. If desired, roll the exposed filling edge in crushed candy canes or press mini chocolate chips into the filling before sandwiching.
  14. Place assembled cookies on a tray and refrigerate for 15 minutes to set the filling.

Notes

Don’t skip chilling the dough—it prevents excessive spreading. Use room temperature ingredients for the filling to avoid lumps. For best results, let assembled cookies chill for 15 minutes before serving. Cookies taste even better the next day.

Nutrition

Keywords: peppermint chocolate cookies, mint sandwich cookies, holiday cookies, chocolate mint cookies, easy cookie recipe

Find it online: https://lucastable.com/homemade-peppermint-chocolate-mint-sandwich-cookies/