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  • Writer's pictureMadison Koutrouba

Chocolate Peppermint Sandwich Cookies

Servings: 12-15 cookie sandwiches


  • 3/4 cups unsalted butter

  • 1 1/2 cups granulated sugar

  • 2 eggs

  • 2 tsp. vanilla extract

  • 2 1/4 cups all- purpose flour

  • 3/4 cups unsweetened cocoa powder

  • 1 tsp. baking soda

  • 1/4 tsp. salt

Peppermint Buttercream Filling:

  • 2 1/2 cups confectioners sugar

  • 1/2 cup butter

  • 2-3 Tbsp. heavy whipping cream

  • 1 1/2 -2 tsp. peppermint extract (adjust to your liking)

  • 1/8 tsp. salt

  • 1/4 cup crushed peppermint pieces (for rolling the sides)


  1. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.

  2. In the bowl of a stand mixer fit with the paddle attachment, or by hand with a whisk, cream together the butter and sugar until nice and smooth.

  3. Add in the eggs and vanilla. Continue to mix.

  4. In a separate, medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  5. Scrape down the sides of your bowl with wet ingredients, then add in the dry ingredients. Mix on low speed until a nice, soft dough forms and everything has been evenly incorporated.

  6. Scoop and roll each cookie in 1 1/2 - 2 Tbsp. sized dough balls.

  7. Place on the prepared cookie sheet about 1 1/2" apart then bake for 8-10 minutes or until the top of the cookie looks cracked.

  8. Let cool completely on a cooling rack.

  9. To make the buttercream, cream together the butter, confectioners sugar, extract, heavy cream, and salt using a whisk until there are no lumps and the mixture is nice and smooth. Add more peppermint extract if you'd like. A little goes a long way too :)

  10. Spread with an offset spatula, or butterknife, or pipe the peppermint buttercream on the bottom side of one cookie then top it off with another cookie to complete the cookie sandwich.

  11. Roll the sides of the cookie in crushed peppermint pieces.

  12. Repeat these steps for each cookie. Enjoy!


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