PEPPERMINT CHOCOLATE SANDWICH COOKIES

Peppermint Chocolate Sandwich Cookies are a lovely holiday treat made with soft chocolate cookies and a peppermint cheesecake filling. Perfect holiday cookies for gift giving and dessert trays!

These holiday cookies are a great treat to enjoy this winter. Serve them up at the next cookie exchange or make them for a Christmas party and watch them disappear. This recipe makes a few dozen cookies, so there’s plenty to share! With a chocolate cookie and minty marshmallow cheesecake filling, every bite resembles a cup of hot cocoa.

What Are Peppermint Chocolate Sandwich Cookies?

These are dark chocolate cookies sandwiched around a delicious no bake peppermint cheesecake filling and then rolling in crushed peppermint candies. Every cookie looks like a masterpiece and tastes incredible. With the crunchy peppermint candies and the refreshingly cool and rich cheesecake filling between two soft and chewy chocolate cookies, these are the ultimate holiday cookie!

Peppermint Chocolate Sandwich Cookies Ingredients

-Flour: We need 1 1/4 cups of all purpose flour to act as the base for these tasty cookies.

-Dutch processed cocoa powder: We need 1/2 cup of cocoa powder for a rich chocolate cookie. I used Hershey Special Dark.

-Baking soda: With 1 teaspoon of baking soda we can add the leavening agent that helps these cookies to puff up a little while baking.

-Salt: This is a flavor enhancer. We need 1/8 teaspoon of salt to help make the other flavors pop.

-Butter: We need 1 stick (1/2 cup) of room temperature butter to help add fats and richness to the cookie dough.

-Sugars: We need 3/4 cup of granulated sugar and 1/4 cup of brown sugar to get a chewy cookie with perfectly set edges. Yum!

-Egg: This is the binder in the recipe, helping to hold the cookies together. We need 1 egg to do this.

-Vanilla: Just 1 teaspoon of vanilla extract is enough to help make this dough taste better. I use the high quality vanilla’s whenever I get the chance because they work even better in baking. Use what you have on hand though!

No Bake Peppermint Cheesecake Filling Ingredients

-Cream cheese: With 2 blocks (16 ounces) of cream cheese we can get a rich and tangy filling. Just make sure to have them at room temperature so that they mix more smoothly!

-Marshmallow fluff: One small jar (7 ounces) is enough to help this filling become sweet, fluffy, and perfect.

-White chocolate chips: We need 1/4 cup of melted white chocolate chips, cooled to room temperature.

-Peppermint extract: This will add more mint flavor to the cookies so we need 2 teaspoons of peppermint extract, not regular mint extract- there’s a difference.

-Crushed peppermint: We need 1 cup of crushed peppermint candies to go into the filling and then even more for rolling the cookies in once they’ve been assembled.

How to Make Peppermint Chocolate Sandwich Cookies

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream together the butter and sugars in a medium sized bowl until light and fluffy.

Add the egg and the vanilla and then mix until combined.

Turn the mixer onto the low setting and slowly add in the cocoa and flour mixture. The cookie dough will feel very stiff.

If desired place the cookies in the fridge for 30 minutes or longer. If you want thinner cookies, then use it at room temperature.

Scoop the dough using tablespoon sized scoops and roll into a ball. Place them on a baking sheet 2 inches apart.

Bake at 350 degrees F for 7-8 minutes.

Cool completely before using.

How to Make No Bake Peppermint Cheesecake Filling

Beat the cream cheese and marshmallow fluff in a medium sized bowl until smooth.

Add in the cooled white chocolate and continue to blend.

Add in the extract and mix again.

Add in the crushed peppermint candies and mix again. The candy will turn the filling into a lovely shade of pink. You can deepen the color with food coloring if desired by using red.

Place your prepared filling into a frosting piping bag or into a gallon sized plastic bag with a zipper top.

Assembly

Turn half of the cookies upside down so that the bottoms are facing up.

Pipe a generous amount of filling onto the bottoms of these cookies. Top with a second cookie, pressing down until the filling spreads to the edges.

Roll the cookies in additional crushed peppermint candies or sprinkles, if desired.

Place them on a loosely covered cake pan or other deep container and store in fridge for a minimum of 2 hours. The cookies will soften from the filling.

How to Store Chocolate Peppermint Sandwich Cookies

These cookies once filled should be kept stored in an airtight container in the fridge for up to a week. Any longer than that and they will have become very soft. If you plan to make the cookies and filling in advance but not fill them until needed, then the cookies can be stored in an airtight container at room temperature while the filling is held covered and in the fridge.

Can I Freeze Peppermint Sandwich Cookies?

Absolutely! These cookies can be frozen for up to 2 months, giving you plenty of time to use them up. I recommend NOT rolling them in the crushed peppermint candies until after they have thawed though. The candies won’t freeze well and get messy! You can thaw the cookies in the fridge and then roll in candies prior to serving.

This cute girl probably trick-or-treated for the final time this past Halloween. Why does that make me sad?! I have a completely different perspective now that I have teens. I say let them trick-or-treat as long as they want! Ha! I had several very big teenage boys come to my door this year. I gave them EXTRA CANDY. And you know what? If my girl here wants to go again next year, I’m going to let her.

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Peppermint Chocolate Sandwich Cookies are a lovely holiday treat made with soft chocolate cookies and a peppermint cheesecake filling. Perfect holiday cookies for gift giving and dessert trays!