Peppermint Chocolate Sandwich Cookies: rich chocolate cookies filled with a peppermint white-chocolate ganache—an easy homemade recipe for the holidays.
Peppermint Chocolate Sandwich Cookies were my final recipe in a holiday cookie series. They combine chocolate and peppermint for a classic seasonal flavor. If your holiday baking is finished, tuck this recipe away for next year or make a batch for New Year’s guests. These cookies use the same basic dough I used for several other sandwich-cookie variations, making it easy to create multiple flavors from one base.
The chocolate-peppermint pairing is one of my favorites, and this recipe is a convenient way to use leftover candy canes or take advantage of seasonal clearance deals. The cookies are built from a reliable chocolate-chip-cookie-style dough with a couple of extras—cocoa powder and melted unsweetened chocolate—to make a tender, deeply flavored chocolate cookie.
This cookie is one of several made from the same base dough; other variations include butterscotch sandwich cookies, Mexican hot chocolate sandwiches, Elvis-inspired cookie cups, chocolate turtle cookies, chocolate cherry chunk cookie bars, and white-chocolate pina colada cookies. Multiply the dough, split it into bowls, and add your chosen mix-ins for quick variety.
For best results, weigh your flour and use unbleached all-purpose flour with roughly 10% protein. I recommend real unsalted butter (not margarine) and following the egg and yolk amounts in the recipe—substitutions will change the texture and structure. Baking is a science: changing ingredients can significantly affect the final result.
Refrigerate the scooped cookie dough for a few hours or preferably overnight (up to 2–3 days) before baking. Dough balls can also be frozen on a tray, then transferred to resealable bags for several months; bake frozen dough balls as needed for fresh cookies.
I used unbleached all-purpose flour and measured by weight. A good kitchen scale helps a lot for consistent results.
Whisk the dry ingredients together and set aside.
Beat the sugars and melted butter, then add the egg, egg yolks, and vanilla until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the cocoa powder and melted unsweetened chocolate until the dough comes together. Portion the dough with a small ice cream scoop or a spoon (about 2 teaspoons per cookie) onto lined baking sheets. Cover and refrigerate the dough for 2–3 hours or overnight (or up to 2–3 days). You can also freeze the dough balls for longer storage. Bake at 325°F (163°C) for about 13–16 minutes, until the edges are lightly browned. Cool completely before assembling.
For the filling, melt white chocolate with heavy cream, corn syrup, and peppermint extract. Heat in 30-second intervals in the microwave, stirring between intervals, until smooth. Stir in half of the crushed candy canes, then spread a generous layer of ganache between two cooled cookies. Roll the outer edge of each sandwich in the remaining crushed candy canes for a festive finish. If the ganache is too thin, chill briefly until it firms to a spreadable consistency.
These sandwich cookies keep well in an airtight container for several days and make a great holiday gift or party treat. Happy Holidays and Merry Christmas—enjoy!
You might also enjoy a complementary chocolate-mint cocktail for a festive pairing.
Ingredients
Basic Dough:
- 14.42 ounces all-purpose flour (about 408.75 g or about 3 cups + 6 1/2 tablespoons), unbleached (10% protein)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 ounces light brown sugar (about 216 g or 1 cup + 2 tablespoons)
- 5.93 ounces granulated sugar (about 168 g or 3/4 cup + 2 tablespoons)
- 1 cup unsalted butter, melted and cooled (2 sticks)
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
Add-ins:
- 2 tablespoons unsweetened cocoa powder
- 3 ounces unsweetened chocolate, melted
Filling:
- 12 ounces white chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon peppermint extract
- 1 cup candy canes, finely crushed (divided)
Instructions
- In a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate bowl, beat brown sugar, granulated sugar, and melted butter with an electric mixer on medium speed until combined. Add egg, egg yolks, and vanilla; beat until incorporated.
- Beat the flour mixture into the wet mixture until combined. Stir in cocoa powder and melted unsweetened chocolate until evenly mixed.
- Using a small ice cream scoop (about 2 teaspoons), portion dough into balls and place on lined baking sheets. Cover with plastic wrap and refrigerate 2–3 hours, or overnight, or up to 2–3 days.
- Preheat oven to 325°F (163°C). Bake cookies in batches for about 13–16 minutes, or until edges are slightly browned. Cool completely.
- Meanwhile, prepare the filling: place white chocolate, heavy cream, corn syrup, and peppermint extract in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. Cool slightly, then stir in half of the crushed candy canes. Spread ganache between two cookies to make sandwiches. If the filling is too thin, refrigerate briefly until thicker.
- Roll the edges of the filled cookies in the remaining crushed candy canes.
Notes
Tip: Refrigerating the dough before baking improves texture and flavor. Dough can be frozen as balls for longer storage.
Substitutions: Avoid substituting margarine for butter or swapping the egg/yolks without expecting changes in texture. Crushed peppermint starlight mints can replace candy canes.
Nutrition
Calories: 239 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Sugar: 21 g
(Nutrition information is an estimate and provided for informational purposes only. For precise values, calculate using specific ingredients and brands.)