Peppermint Hot Chocolate Cookie Sandwiches

Posted on June 17, 2025

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Peppermint Hot Chocolate Cookie Sandwiches

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  • Prep Time: 45 minutes
  • Cook Time: 9 minutes
  • Total Time: 54 minutes
  • Yield: 13 1x
  • Category: Dessert

Ingredients

Scale

*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
  • 24 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:*

  1. In a stand mixer, blend the melted butter, granulated sugar, light brown sugar, and vanilla extract until smooth.
  2. Add eggs and mix until incorporated.
  3. Mix in the flour, cornstarch, cocoa powder, baking soda, and salt until well combined. The dough will be soft!
  4. Using a medium-sized cookie dough scoop (about 2 tablespoons of dough per ball), scoop 26 even cookies onto a parchment-lined baking sheet.
  5. Refrigerate for 30-60 minutes to enhance flavor and prevent spreading.
  6. Preheat the oven to 350°F.
  7. 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.
  8. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a cookie rack to cool completely.

*For the buttercream:*

  1. In a medium bowl, beat the butter until smooth.
  2. Add powdered sugar, vanilla extract, peppermint extract, and salt; beat until smooth (about 2 minutes).
  3. Add cooled white chocolate and heavy cream, mixing until incorporated.
  4. 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:*

  1. Once the cookies have cooled completely, pair them up.
  2. Add frosting to a piping bag fitted with a tip.
  3. Place half of the cookies top side down and pipe on a ring of frosting.
  4. Place the second cookie on top of the buttercream, top side up.
  5. Roll in the crushed candy canes right before serving, and voilà – enjoy your festive treat!

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