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!
Servings: 36 cookies
Calories: 133kcal
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