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Easy Peppermint Chocolate Mint Sandwich Cookies

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These crowd-pleasing peppermint chocolate mint sandwich cookies are soft, rich, and filled with a creamy peppermint buttercream, rolled in crushed candy canes. Perfect for holiday gatherings and cookie exchanges.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened (for filling)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon peppermint extract
  • 2–3 tablespoons milk (whole milk preferred)
  • 4–5 drops red food coloring (optional)
  • ½ cup crushed candy canes or peppermint candies (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  3. Beat in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Cover the bowl with plastic wrap and refrigerate the dough for 20-30 minutes.
  7. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and roll into balls. Place on prepared baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes. Cookies should look set around the edges but still soft in the center. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the filling: Beat the softened butter until smooth. Gradually add powdered sugar, beating on low speed. Add peppermint extract and 2 tablespoons of milk. Beat on medium speed until light and fluffy. Add remaining milk if needed. If using food coloring, add and beat until evenly distributed.
  10. Once cookies are completely cool, pair them by size. Spread about 1 tablespoon of filling on the flat side of one cookie, then top with another cookie, flat side down. Gently press together.
  11. Pour crushed candy canes into a shallow bowl. Roll the exposed filling edge of each sandwich cookie in the crushed candy, pressing gently to adhere.
  12. Place finished cookies on a tray and refrigerate for 15-20 minutes to firm up the filling.

Notes

Don’t overbake the cookies; they should look slightly underdone in the center when removed from the oven. Chill the dough if it becomes too soft. Let cookies cool completely before filling to prevent the filling from melting. Crush candy canes into small chunks, not dust, for best texture.

Nutrition

Keywords: peppermint cookies, chocolate mint sandwich cookies, holiday cookies, Christmas cookies, easy cookie recipe

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