If you are looking for the ultimate Christmas cookie, look no further. These Peppermint Chocolate Sandwich Cookies give you two recipes in one: a soft, fudgy double-chocolate cookie and a smooth, sweet peppermint cream filling.
Whether you are packing them for a holiday cookie exchange or leaving them out for Santa, these sandwiches are guaranteed to be a hit. The cookies stay soft and chewy, while the honey-mint filling provides the perfect cool contrast to the rich chocolate—almost like the inside of a peppermint patty!
Why You'll Love This Recipe
- The "Brownie" Texture: We use melted butter and cocoa powder to create a dough that is fudgy and soft, not dry or cakey.
- Double Chocolate: Packed with both cocoa powder and semi-sweet chips for maximum flavor.
- Peppermint Cream Center: The filling is a sweet, stiff cream (not a fluffy buttercream) that holds its shape perfectly between the cookies.
- Make-Ahead Friendly: These cookies actually taste better the next day as the flavors meld together!
What You Will Need
- Chocolate chocolate chip cookie dough
- 1 ⅛ cups melted butter
- ¾ cup cocoa powder
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups of unbleached flour
- 1 teaspoon of baking soda
- ½ teaspoon of sea salt
- 2 cups of semi sweet chocolate chips
- Peppermint Filling
- 2 cups powdered sugar
- 2 tablespoons butter room temperature
- 3 tablespoons of honey
- 1 teaspoon of mint extract
- 1-2 tablespoons milk as needed
The Dough for the Cookies
The first step for the dough is to sift the flour, baking powder, and sea salt and set aside. Next, combine the melted butter with the cocoa powder. This will hydrate the cocoa powder. After mixing and letting the mixture rest, combine with the sugars and combine. Make sure to scrape down the sides and bottom of the mixing bowl to ensure nothing is left behind. Add the eggs and vanilla and mix until well combined.
The flour mixture should be added one half at a time. Mix until just combined being sure not to overmix. Chocolate chips are next. Add the chocolate chips and give them two turns on the mixer and then mix by hand (be sure to get the sides and bottom of the bowl) until just combined. Chill the dough for about 30 minutes.
Once the dough has cooled, place one tablespoon of cookie dough two inches apart on a lined baking sheet. Bake for about 10 minutes at 350 degrees F. You can make the cookies as large or as small as you like. The cooking times will vary though.
The Peppermint Filling
Add Powdered sugar, butter, honey, mint extract, and 1 tablespoon of milk in a bowl and combine. The filling should come together like a thick frosting. If it is too thick then add the second tablespoon of milk.
Making the sandwiches
Once the cookies have cooled completely, pipe or spread one teaspoon of the peppermint filling.
Other holiday cookies on my site are the pecan shortbreads and the eggnog snickerdoodles.
Tips for Success
- Let the Cocoa "Bloom": Don't skip the 15-minute rest step after mixing the butter and cocoa. This hydrates the cocoa powder and cools the mixture so you don't scramble the eggs later.
- Cool Completely: You must let the cookies cool 100% before adding the filling. If they are even slightly warm, the filling will melt and your sandwiches will slide apart.
- Match the Sizes: To get perfect sandwiches, I recommend using a small cookie scoop so every cookie is exactly the same size.
- Adjust the Texture: If the filling feels too thick to spread, add milk one teaspoon at a time. If it's too thin, add a little more powdered sugar. It should be the consistency of a stiff glaze or fondant.
FAQ's
Yes! You can chill the dough for up to 2 days in the fridge. You may need to let it sit on the counter for 10 minutes before scooping if it's too hard.
These are best stored in an airtight container in the refrigerator for up to a week. Let them come to room temperature before eating for the softest texture.
Absolutely. You can freeze the baked cookies (filled or unfilled) for up to 3 months.
Recipe
Peppermint Chocolate Sandwich Cookies (Soft & Fudgy)
Ingredients
- 1 ⅛ cups melted butter (2 ½ sticks)
- ¾ cup cocoa powder
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups of unbleached flour
- 1 teaspoon of baking powder
- ½ teaspoon of sea salt
- 2 cups of semi sweet chocolate chips
- 2 cups powdered sugar
- 2 tablespoons unsalted butter room temperature
- 1 teaspoon of mint extract
- 3 tablespoons honey
- 1-2 tablespoons milk as needed
Method
- Sift flour, baking soda, and salt together and set aside.
- Combine melted butter and cocoa powder in a bowl and let set for 15 minutes.
- In a mixing bowl or stand mixer combine butter mixture and both sugars. Mix until light and fluffy. Making sure to scrape down the sides and bottom of the bowl occasionally.
- Next add vanilla extract and eggs. Combine well.
- Add flour mixture and mix until just combined. Scrape down the sides and bottom of the bowl.
- Add the chocolate chips and finish mixing with a spatula by hand.
- Let the dough mixture chill in the refrigerator for 30 minutes.
- Preheat the oven to 350 degrees F.
- Once chilled, place one tablespoon of mixture two inches apart on a silicone baking sheet or parchment lined baking sheet. Bake for 12-14 minutes.
- Let cookies cool a few minutes before transferring to a cooling rack.
- Add Powdered sugar, butter, honey, mint extract, and 1 tablespoon of milk in a bowl and combine.
- The filling should come together like a thick frosting. If it is too thick then add the second tablespoon of milk.
- Spread a teaspoon of the filling to the center of the bottom of a cookie and place the bottom of another cookie on top of the filling to form a sandwich.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Key Takeaways
- These peppermint chocolate cookie sandwiches feature a fudgy double-chocolate cookie and a sweet peppermint cream filling.
- The recipe uses melted butter and cocoa powder for a brownie-like texture, packed with flavor from chocolate chips.
- Make these cookies ahead of time; they taste better the next day as the flavors meld together.
- Allow cookies to cool completely before adding filling to prevent melting and ensure perfect sandwiches.
- Store in an airtight container in the fridge or freeze them for up to three months for optimal freshness.
