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Dark Chocolate Covered Peppermint Sandwich Cookies Recipe

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4.7 from 147 reviews

Delight in these festive Dark Chocolate Covered Peppermint Sandwich Cookies, featuring rich cocoa cookies sandwiched with a creamy peppermint filling and coated in decadent semi-sweet chocolate infused with peppermint. Perfect for holiday gatherings or a refreshing treat.

Ingredients

Scale

Cookies

  • 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

Filling

  • 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

Chocolate Coating

  • 4 cups semi-sweet chocolate chips
  • 1/2 teaspoon peppermint extract
  • 4 peppermint candy canes, crushed

Instructions

  1. Prepare Cookie Dough: In a large mixing bowl, use a hand mixer to cream the softened butter and granulated sugar until light and fluffy. Add the egg and peppermint extract, mixing until smooth. Stir in all-purpose flour, unsweetened cocoa powder, and salt until fully incorporated into a dough.
  2. Chill Dough: Roll the dough into a long log about 2 inches in diameter. Wrap tightly in plastic wrap and freeze for 30 minutes to 1 hour until firm.
  3. Preheat Oven & Slice Cookies: Preheat your oven to 350°F (175°C). Remove dough from freezer and use a sharp knife to slice into very thin rounds, about 80 slices in total.
  4. Bake Cookies: Arrange cookie slices on a parchment paper-lined baking sheet. Bake in batches for 10 minutes. Once baked, slide the parchment paper with cookies directly onto a wire rack and let them cool completely so they harden.
  5. Make Peppermint Filling: In a medium bowl, cream together softened butter, vegetable shortening, vanilla extract, and peppermint extract using a hand mixer. Gradually add powdered sugar, about 1/2 cup at a time, until the filling is thick. Fold in crushed peppermint candy canes.
  6. Assemble Sandwiches: Form the filling into teaspoon-sized balls and flatten gently between your fingers. Sandwich the filling between two cooled chocolate cookies, pressing gently to secure.
  7. Melt Chocolate Coating: Place semi-sweet chocolate chips in a microwave-safe bowl and melt on high power for about 15 seconds at a time, stirring in between until smooth. Stir in peppermint extract for extra flavor.
  8. Coat Cookies: Using a fork, dip each sandwich cookie into the melted chocolate to coat thoroughly. Place coated cookies on a wax or parchment paper-lined tray and sprinkle the tops with crushed candy canes.
  9. Set Cookies: Repeat with all sandwich cookies and refrigerate for the chocolate to harden completely before serving.

Notes

  • For crisp cookies, slice the dough very thin before baking.
  • Store the finished cookies in an airtight container in the refrigerator to keep the chocolate coating firm.
  • If peppermint extract is too strong, adjust according to taste.
  • Ensure cookies cool fully before sandwiching to avoid melting the filling.
  • You can substitute candy canes with peppermint candies if preferred.

Keywords: peppermint sandwich cookies, chocolate peppermint cookies, holiday cookies, peppermint chocolate dessert, festive cookies

Find it online: https://thefoodrecipe.com/dark-chocolate-covered-peppermint-sandwich-cookies-recipe/