These Peppermint Chocolate Sandwich Cookies are soft, chocolatey, and filled with a creamy peppermint frosting—perfect for holiday parties, cookie trays, or gifting!

These holiday cookies always steal the show! They’re great for cookie swaps, holiday parties, and sharing with anyone who loves chocolate and mint. With a rich chocolate cookie and a cool marshmallow-cheesecake filling, they taste like hot cocoa in cookie form.

Why you’ll love these Peppermint Cookies

• Hot cocoa flavor in cookie form: The rich chocolate cookie paired with a minty marshmallow-cheesecake filling delivers a cozy, winter-inspired bite you won’t find in standard holiday cookies.
• Gorgeous for gifting and parties: Their sandwich style, festive filling, and option to roll the edges in crushed candy canes make them eye-catching on any cookie tray.
• Easy to make in big batches: The recipe yields several dozen cookies, making them perfect for sharing, gifting, or stocking up for holiday celebrations.

Peppermint Chocolate Sandwich Cookies Ingredients

Flour: 1 ¼ cups of all-purpose flour acts as the structural base for this cookie dough.

Cocoa powder: Use Dutch processed cocoa powder for a rich chocolate cookie. Hershey Special Dark is an alternative that works well too.

Baking soda: Leaven the cookies by adding 1 tsp baking soda to the dough.

Salt: A natural flavor enhancer, salt helps make the other flavors pop.

Butter: You’ll need one stick (½ cup) of room temperature butter to add richness to the cookie dough.

Sugars: Combine granulated sugar and brown sugar to create a chewy cookie with perfectly set edges.

Egg: This is the binder in the recipe, helping to hold the cookies together.

Extract: Just 1 tsp of a high quality vanilla extract is enough to help make this dough taste better.

Peppermint Cheesecake Filling

Cream cheese: Two blocks (16-ounces) of cream cheese provides the base of this rich and tangy filling.

Marshmallow fluff: One small jar is enough to help this filling become perfectly sweet and fluffy!

White chocolate chips: You need ¼ cup of melted white chocolate chips, cooled to room temperature.

Extract: Using peppermint extract adds more mint flavor to the cookies. Make sure to use peppermint extract, not regular mint extract- there’s a difference.

Crushed peppermint: 1 cup crushed peppermint candies goes into the filling and then more are needed for rolling the cookies in once they’ve been assembled.

Tips for making Peppermint Sandwich Cookies

• For the dough: Chill the cookie dough for 15–20 minutes if it feels too soft—this helps the cookies hold their shape and bake evenly.
• For the filling: Beat the filling long enough to get it fluffy; a well-aerated frosting gives the sandwiches a lighter, creamier bite.
• For assembling: Pair cookies by size before filling so each sandwich looks neat and stacks evenly on a cookie tray.

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.

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Peppermint Chocolate Sandwich Cookies Recipe

Peppermint Chocolate Sandwich Cookies are soft, chocolatey, and filled with a creamy peppermint frosting—perfect for holiday parties, cookie trays, or gifting!

Course Cookies, Dessert

Cuisine American

Keyword Peppermint Chocolate Sandwich Cookies, Peppermint Cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 36 cookies

Calories 133kcal

Author Jessica & Nellie

Ingredients

Dark Chocolate Cookies

• 1 ¼ cups all-purpose flour
• ½ cups Dutch processed cocoa powder
• 1 tsp baking soda
• ⅛ tsp salt
• ½ cup butter room temperature
• ¾ cup granulated sugar
• ¼ cup dark brown sugar
• 1 large egg
• 1 tsp pure vanilla extract

Peppermint Cheesecake Filling

• 16 oz cream cheese (2 blocks) at room temperature
• 7 oz marshmallow fluff (1 small jar)
• ¼ cup white chocolate chips melted and cooled to room temperature
• 2 cup crushed peppermint candy sticks plus more for decorating

Instructions

• Whisk flour, cocoa powder, baking soda, and salt in a small bowl and set aside.
• In a medium bowl, cream the butter and the both sugars until light and fluffy. Add the egg and the vanilla and mix until combined.
• With the mixer on low, slowly add the dry ingredients to the butter mixture. The cookie dough will be very stiff.
• For cookies with more loft, refrigerate the dough for 30 minutes or longer. For thinner cookies (more like sandwich cookies) use dough at room temperature.
• Using a tablespoon size cookie scoop, roll cookies into ball and place on a baking sheet two inches apart. Bake at 350 degrees for 7-8 minutes. Cool completely on a wire rack before using.
• For the filling, in a medium bowl (or in your stand mixer) beat the cream cheese and marshmallow fluff until smooth.
• Add in the melted white chocolate and peppermint extract, continue blending.
• Mix in the crushed peppermint candy and blend. The candy will melt and you will have a lovely pink tinted filling. You can deepen the color if you want with a small amount of red food coloring.
• For ease of filling the cookies, place filling in a large piping bag OR a gallon size plastic bag with a zipper top and a small corner cut off.
• Turn half the cookies upside down so that the flat bottom is facing up. Pipe a generous amount of filling onto these cookies. Top with a second cookie, pressing down slightly until filling spreads to the edge. Roll cookies in additional crushed candies or your desired sprinkles for a fun and festive look.
• Refrigerate in a loosely covered cake pan or other deep container for a minimum of two hours. The cookies will soften a bit from the moisture in the filing. Serve & enjoy!

Notes

Leftover sandwich cookies should be kept stored in an airtight container in the fridge and they will last up to 1 week. 

For longer storage, these cookies can be frozen for up to 2 months. I recommend NOT rolling them in the crushed peppermint candies until after they have thawed though. Thaw the cookies in the fridge and then roll in candies prior to serving.

Nutrition

Calories: 133kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 256IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 0.4mg

Can I make the cookies ahead of time?

Yes! The cookies (without filling) can be baked 1–2 days in advance. Store them in an airtight container, then fill and assemble when you’re ready to serve for the freshest texture.

Can I use a different extract instead of peppermint?

Yes. Vanilla or almond extract works well for a non-minty version, or try a touch of orange extract for a holiday twist.

How do I keep the filling from squeezing out when I bite the cookie?

Use a slightly thicker filling and avoid overfilling. Press the cookies together gently so the frosting settles but doesn’t spill past the edges.

More delicious Holiday Cookie Recipes you’re going to love!

• If you love chocolate and peppermint, these Peppermint Chocolate Thumbprint Cookies will be your new favorite holiday cookie!
• Cinnamon Chocolate Crinkle Cookies are rich, chewy, and bursting with warm cinnamon and chocolate flavor. Rolled in powdered sugar, they bake with a crackly top and a soft, fudgy center that’s simply irresistible.
• These Apple Pumpkin Oatmeal Cookies are thick, soft, and chewy with cozy pumpkin flavor and fresh apple pieces in every bite. They’re the perfect cookie to celebrate fall baking.
• Our Chocolate Shortbread Cookies are crisp, buttery, and perfectly salted, making them a deliciously simple cookie everyone loves!
• Surprise Chocolate Kiss Cookies are soft, chocolatey, and hiding a sweet chocolate kiss inside every bite. Rolled in sugar, they’re an easy and irresistible treat for any chocolate lover.
• Soft chocolate cookies with a rich peanut butter filling—these Buckeye Cookies are simple, sweet, and irresistible.

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!

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