Name: Dark Chocolate Covered Peppermint Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 1 cup granulated sugar; 1 egg; 1/2 teaspoon peppermint extract; 1 1/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup salted butter, softened; 1/4 cup vegetable shortening; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 3-4 cups powdered sugar; 2 peppermint candy canes, crushed; 4 cups semi-sweet chocolate chips; 1/2 teaspoon peppermint extract; 4 peppermint candy canes, crushed

Ingredients

1/2 cup salted butter, softened

1 cup granulated sugar

1 egg

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup salted butter, softened (for filling)

1/4 cup vegetable shortening

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract (for filling)

3-4 cups powdered sugar

2 peppermint candy canes, crushed (for filling)

4 cups semi-sweet chocolate chips

1/2 teaspoon peppermint extract (for chocolate coating)

4 peppermint candy canes, crushed (for topping)

Instructions

Step 1: In a large mixing bowl, use a hand mixer to cream together 1/2 cup softened butter and granulated sugar until light and fluffy.

Step 2: Mix in the egg and 1/2 teaspoon peppermint extract until smooth. Stir in the flour, cocoa powder, and salt until fully combined.

Step 3: Roll the dough into a long log about 2 inches in diameter. Wrap in plastic wrap and freeze for 30 minutes to 1 hour until firm.

Step 4: Preheat the oven to 350°F (175°C). Slice the frozen dough very thinly, aiming for about 80 slices total.

Step 5: Place the slices on a parchment-lined baking sheet and bake for 10 minutes. Transfer the parchment with cookies onto a wire rack to cool completely; cookies will harden as they cool.

Step 6: For the filling, cream together 1/2 cup softened butter, vegetable shortening, vanilla extract, and 1/2 teaspoon peppermint extract in a medium bowl.

Step 7: Gradually add powdered sugar, 1/2 cup at a time, mixing until the filling is thick.

Step 8: Stir in the crushed peppermint candy canes. Form teaspoon-sized balls of filling, then flatten gently between your fingers.

Step 9: Sandwich the filling between two cooled cookies and press gently to adhere.

Step 10: Melt the chocolate chips in a microwave-safe bowl in 15-second intervals, stirring in between, until smooth. Stir in 1/2 teaspoon peppermint extract.

Step 11: Using a fork, dip each sandwich cookie into the melted chocolate, coating completely. Place the coated cookies on wax or parchment paper.

Step 12: Sprinkle the tops with crushed peppermint candy canes. Repeat with remaining cookies, then refrigerate until the chocolate coating hardens completely.

Tips & Variations

For extra minty flavor, add a drop more peppermint extract to the filling or chocolate coating, but be careful not to overpower the cookies.

You can replace the semi-sweet chocolate chips with dark chocolate or milk chocolate for a different taste profile.

Use festive sprinkles instead of crushed candy canes on top for a fun holiday look.

Slice the dough thinner for crispier cookies, or thicker for chewier sandwiches.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough in advance, wrap it tightly, and freeze it for up to one month. Slice and bake the cookies straight from the freezer.

What if I don’t have peppermint extract?

You can substitute peppermint extract with vanilla extract, though the cookies will lack their signature mint flavor. Alternatively, try using a drop or two of spearmint extract if available.