Soft chocolate cookies, peppermint buttercream, and crushed candy canes—your holiday cookie dreams in one festive sandwich.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You know those cold winter evenings when you’re wrapped in blankets, sipping hot cocoa, and suddenly hit with a cookie craving? That was me last December—frost on the windows, Netflix on pause, and a wild idea to blend chocolate and peppermint into one epic sandwich. I grabbed my favorite holiday playlist, crushed candy canes with my bare hands (twists, breaks, little peppermint showers everywhere), and somewhere between a Taylor Swift chorus and spilled cocoa, these cookies were born. They’re imperfect, messy, and exactly what I needed that night.
Why You’ll Love This Stuffed Chocolate Peppermint Cookies Sandwich Recipe?
Here’s the kicker: the cookie is soft, rich, with deep cocoa notes—not brownie, not cake, but somewhere cozy in between. Then there’s the peppermint buttercream—creamy, sweet, and totally festive. Roll the edges in crushed candy cane bits, and you’ve got sweet meets crunchy, with a hint of winter in each bite. Honestly? Every element alone is great. Together? Chef’s kiss. You’ll feel like a holiday hero, trust me.
Ingredient Notes:
Let’s break it down, as if we’re chatting in your kitchen (with a margarita—just kidding, or am I?):
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Flour & cocoa – Basic pantry heroes. Dutch-process cocoa deepens the flavor—worth it if you’ve got it.
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Butter (two different portions!) – Room temp is good, cold is bad. I know, I’ve messed that up before.
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Sugar & powdered sugar – One sweetens cookies, one sweetens filling. Don’t swap ’em. I’ve tried.
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Egg – Helps bind everything. Simple chemistry of comfort foods.
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Peppermint extract & candy canes – Minty reminder of Christmas markets, holiday fairs, and cozy nights by the fireplace.
How To Make Stuffed Chocolate Peppermint Cookies Sandwich?
Step 1. Make the dough
Whisk flour, cocoa, and salt. Cream sugar + butter until it’s kinda fluffy. Mix in the egg. Add the flour mix—but don’t go nuts. Wrap dough, chill for about an hour. (Yes, more waiting. But trust me.)
Step 2. Bake cookies
Preheat to 350°F. Roll dough into small balls, flatten gently with a glass. Bake around 8 minutes—cookies should look set but still soft. Transfer to a cooling rack after a few minutes.
Step 3. Whip the filling
Beat powdered sugar + butter until fluffy. Add peppermint extract and a drop or two of red food coloring. Whip until it’s smooth like frosting dreams.
Step 4. Sandwich time
Pair similar-sized cookies, spread or pipe filling on one, top with the other. Press gently, but not too hard—you want cookie sandwich, not cookie flat.
Step 5. Candy cane roll
Crush candy canes (careful—they can be sharp!). Roll the edges of your sandwich cookies in the bits. Press lightly so they stick.
Storage Options:
Store in an airtight container at room temp for about 2–3 days. If your house feels like a sauna (I live in Florida—yikes!), pop them in the fridge. They’ll firm up, but still taste dreamy. You can also freeze the cookies (without filling) or freeze assembled sandwiches—just thaw before eating.
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Variations and Substitutions:
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Vanilla extract instead of peppermint: still festive, just less minty.
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Add mini chocolate chips to dough: chocolate overload = yes.
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Dairy-free option? Swap in plant-based butter—works surprisingly well.
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Get color crazy: add green coloring or use rainbow sprinkles along the edge.
What to Serve with Stuffed Chocolate Peppermint Cookies Sandwich?
These are dessert-level, so choose wisely:
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Hot cocoa or minty coffee: Because mint on mint is deliriously good.
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Vanilla ice cream: Sandwich ’em around it for an instant summer-winter mashup.
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Holiday movie marathon: Blanket, flickering lights, peppermint in the air—Yes, please.
Frequently Asked Questions:
Can I prep dough in advance?
Yes—wrap it and refrigerate for up to 2 days (or freeze it).
No peppermint extract?
Sub vanilla or almond. Still yummy, just different.
Cookies too hard?
Likely overbaked—cookies should look matte, not shiny. They firm up as they cool.
So what do you think? Ready to rally your inner cookie elf and bake up a batch of these Stuffed Chocolate Peppermint Cookie Sandwiches? If you do, seriously—send pics, comments, or just “OMG yum!” I need to know how yours turned out.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Stuffed Chocolate Peppermint Cookies Sandwich
Ingredients
For the Chocolate Cookies:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder preferably Dutch-process
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup 1½ sticks unsalted butter, softened to room temperature
- 1 large egg
For the Peppermint Filling:
- 2 cups powdered sugar
- ¾ cup 1½ sticks unsalted butter, softened to room temperature
- ¾ teaspoon peppermint extract
- 2 or more drops red food coloring optional
- ½ cup crushed peppermint candies or candy canes approx. 4 oz
Instructions
Prepare the Cookie Dough:
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, and salt. In a stand mixer fitted with a paddle attachment, beat the sugar and softened butter on medium speed for approximately 3 minutes, until the mixture is light and fluffy. Add the egg and mix until fully incorporated. Gradually add the dry ingredients, mixing on low speed just until combined. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop heaping teaspoons of dough and roll them into smooth balls. Arrange them on the prepared baking sheets, spaced about 1 inch apart. Gently flatten each dough ball using the bottom of a drinking glass. Bake for 8 minutes, or until the surface appears set and a slight indentation remains when lightly touched. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Prepare the Peppermint Filling:
- In a clean stand mixer bowl fitted with the paddle attachment, combine the powdered sugar and softened butter. Mix on low speed until the sugar is incorporated, then increase to medium speed and beat until light and fluffy. Add peppermint extract and food coloring, mixing until the desired color and consistency are achieved.
Assemble the Sandwiches:
- Spread or pipe a generous amount of peppermint filling onto the flat side of one cookie. Top with a second cookie, flat side down, and press gently to sandwich them together. Repeat with remaining cookies.
Finish with Crushed Peppermint:
- Place the crushed peppermint candies in a shallow bowl. Roll the edges of each cookie sandwich in the candy pieces, gently pressing to ensure they adhere.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
