Chocolate Peppermint Sandwich Cookies
Soft, brownie-like chocolate cookies are sandwiched together with a cool peppermint cream filling. Chewy, fudgy, and perfectly balanced for a festive treat!
Servings cookies, depending on size of scoop used
Equipment
Ingredients
Cookies
- 1 ½ cups flour lightly spooned into measuring cups and leveled (don’t scoop!)
- ¾ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup semisweet chocolate chips
- ¾ cup brown sugar light, packed
- 5 tablespoons butter
- 1 tablespoon water
- 1 large egg lightly beaten
Filling
- ½ cup butter
- 2 cups powdered sugar
- ½ -1 teaspoon peppermint extract
- milk as needed for consistency
- red or green food coloring, sprinkles, or crushed candy canes optional
Instructions
Cookies
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper.
- Combine flour, baking soda, and salt in a medium bowl.
- Heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though).
- Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t over-mix!
- If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Do not add flour.
- Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies. See recipe notes for an important tip about yield amounts.
- Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
Filling
- Beat all filling ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired.
- Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candy canes if desired.
Notes
Yield Note: If you use a tablespoon of dough, it will yield 1 ½ dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.
Nutrition
Calories: 128kcal, Carbohydrates: 18g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 74mg, Potassium: 42mg, Fiber: 1g, Sugar: 13g, Vitamin A: 130IU, Calcium: 9mg, Iron: 1mg
Calories: 128kcal
Cost: $7
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