Peppermint Hot Chocolate Cookie Sandwiches

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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

Prep Time 45 minutes
Cook Time 9 minutes
Course Dessert
Servings 13


*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


*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!

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