Chocolate Peppermint Sandwich Cookies

I honestly felt like Elf while baking these cookies. They’re loaded up with sugar and peppermint and about as festive as it gets. I also felt like Elf because I was eating basically everything sugary in sight but that’s just an everyday thing for me anyway.

What’s the holiday season without massive amounts of treats? Family and food are the two most cherished things around this season.

I had been dreaming about eating 5+ of these cookie sandwiches for weeks but didn’t exactly know how I wanted to go about it. I was testing out some chocolate cookie recipes of my own and wasn’t completely happy with them.

Scrolling through my Instagram feed a few days ago I saw the most delicious and fudgy looking chocolate brownie cookies from Tiny Kitchen Sweets. I automatically her recipe was the way to go. And oh. my. GOODNESS am I glad I did. These chocolate cookies are like little chocolate brownie clouds. I am obsessed. I can’t wait to test out more of her recipes. Check her out.

Yes, cookie sandwiches are cookies taken to the extreme but who is going to say no? I made my own candy cane milk for my buttercream. Candy cane milk. I was thriving while baking all of this. Dissolving the candy canes in the milk gave it a beautiful color and true pepperminty flavor.

Before I get into the details of these sugary sandwiches, I want to share a little revelation I had. Growing up, I had always baked my cookies on stone ware. That’s what my mom always used so that’s what I used as well. During the beginning of this year I started baking on parchment paper (mostly because I was always too lazy to buy some) and noticed a major difference in my cookies; they bake up so much nicer and much more evenly.

Flash forward a few months to summer when it seemed like I could never bake enough cookies. One household only has so many stone pans (a combined 3 between my mom and I), and this meant breaking out the dreaded metal pans. The thought of baking cookies on them made me cringe. But the cookies were calling – I didn’t have enough hours in the day to bake on stone. The parchment paper provided a small amount of “protection” and made baking on the metal less cringe-worthy.

So now my revelation. I’ve had silicone pats sitting in my cupboard for ages and never once did I think to use them for cookies aside from macarons. Sometimes I wonder where my brain went and I usually blame all the sugar. Anyway, moral of the story is that baking on parchment or a silpat will dramatically increase the beauty of your cookie and help you impress all of your friends. If you’re looking to purchase some silpats, Amazon sells a two pack and they fit perfectly in a half sheet pan. Highly suggested.

A quick little review of these cookies and I will leave you on your way to delicious holiday baking. These cookies are honestly so quick to make. Tiny Kitchen Sweet’s recipe requires no chilling time which means you can go straight from the bowl to the oven. The filling is a simple buttercream recipe, one of my favorites. Pipe, spread, or spoon some between two cookies and smash them together. I drizzled chocolate on top of my sandwiches and sprinkled on some crushed candy canes. Feel free to roll the exposed sides of icing in candy cane bits or dip part of the whole sandwich in chocolate. It’s the holidays, the more the merrier.

Don’t Forget – Stay Hungry


Print Recipe
Chocolate Peppermint Cookie Sandwiches
Cookie recipe from Tiny Kitchen Sweets
Prep Time 30 minutes
Cook Time 30 minutes
Servings
cookies/sandwiches
Ingredients
Brownie Cookies
Candy Cane Buttercream
Prep Time 30 minutes
Cook Time 30 minutes
Servings
cookies/sandwiches
Ingredients
Brownie Cookies
Candy Cane Buttercream
Instructions
Brownie Cookies
  1. Pre-heat oven to 350 degrees F. and line baking sheets with parchment paper. Set aside.
  2. In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In an electric stand mixer bowl, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down the sides and bottom of bowl as needed. Slowly, add in the dry ingredients until combined.
  4. Take a spoonful of dough, roll into ball, and place onto prepared baking sheets. Slightly press down on each dough ball.
  5. Bake cookies for 8-10 minutes. Allow cookies to cool on pan until transferring to cooling rack to completely cool.
Candy Cane Buttercream
  1. Pour milk into a small bowl or glass and place broken candy cane pieces inside. Let sit until dissolved, stirring occasionally.
  2. Place shortening into a mixer fitted with a paddle attachment. Cream on high for 3-5 minutes, until mixture is soft and slightly soupy.
  3. Add in powdered sugar while mixing on low.
  4. Pour in milk one tablespoon at a time until desired consistency is reached. Beat on high for 3 minutes.
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