Get ready for some holiday baking fun with these delightful Peppermint Hot Chocolate Sandwich Cookies – they’re sure to steal the show at any festive get-together! These chewy, chocolatey cookies are filled with a creamy white chocolate peppermint buttercream and coated in a delightful crunch of candy canes.
Peppermint Hot Chocolate Cookie Sandwiches
Servings 13
Ingredients
*For the cookies:*
- 1 cup melted salted butter
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs at room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp cornstarch
- 1 cup dark chocolate cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt Diamond Crystal Baking Salt
*For the buttercream:*
- 6 ounces melted white chocolate at room temperature
- 1 cup unsalted butter at room temperature
- 2 ½ cups powdered sugar
- 1 ½ tsp vanilla extract
- 1 tsp peppermint extract
- 2-4 tbsp heavy cream or milk at room temperature
- ¾ tsp kosher salt Diamond Crystal Baking Salt
*For garnish:*
- 1 cup crushed candy canes
Instructions
*For the cookies:*
- In a stand mixer, blend the melted butter, granulated sugar, light brown sugar, and vanilla extract until smooth.
- Add eggs and mix until incorporated.
- Mix in the flour, cornstarch, cocoa powder, baking soda, and salt until well combined. The dough will be soft!
- Using a medium-sized cookie dough scoop (about 2 tablespoons of dough per ball), scoop 26 even cookies onto a parchment-lined baking sheet.
- Refrigerate for 30-60 minutes to enhance flavor and prevent spreading.
- Preheat the oven to 350°F.
- Space chilled cookie dough balls about 2 inches apart on a baking sheet and bake for 8-9 minutes or until the edges are just set.
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a cookie rack to cool completely.
*For the buttercream:*
- In a medium bowl, beat the butter until smooth.
- Add powdered sugar, vanilla extract, peppermint extract, and salt; beat until smooth (about 2 minutes).
- Add cooled white chocolate and heavy cream, mixing until incorporated.
- Beat on medium speed for 2 minutes until creamy. Add more heavy cream if needed, 1 tablespoon at a time, until you reach the desired consistency.
*For the assembly:*
- Once the cookies have cooled completely, pair them up.
- Add frosting to a piping bag fitted with a tip.
- Place half of the cookies top side down and pipe on a ring of frosting.
- Place the second cookie on top of the buttercream, top side up.
- Roll in the crushed candy canes right before serving, and voilà – enjoy your festive treat!