These Cocoa Peppermint Cookie Sandwiches are always a hit at my house. I found the original recipe for these sandwich cookies some years ago in either Gourmet or Bon Appetit and I’ve made a lot of revisions since then. I’ve found that these cookies are very easy to make because they require no rolling out of the dough. You just scoop them out, bake, fill them and you’re done.
There is no doubt these cookies will be popular at your house, too. I hope you’ve tried out the Holiday cookie and candy recipes I’ve put together for you this season. Family Sandwich Cookies, Rugelach, Santa’s Peppermint Chews, Coconut Melts, Divinity Snowballs, White Chocolate Cranberry Delights, Happy Holidays!
- 3 1/2 cups all purpose flour
- 1 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon salt
- 2 cups sugar
- 3 sticks unsalted butter, room temperature
- 2 large egg
- 2 1/4 cups plus powdered sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 teaspoon peppermint extract
- 5 drops (or more) red food coloring
- 1/2 cup of crushed candy canes
- Whisk flour, cocoa and salt together in a medium bowl to blend.
- In the bowl of an electric mixer, beat sugar and butter until well blended. Beat in eggs. Add the dry ingredients and mix until blended. Put dough in fridge for 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop out dough with small scoop. Place balls on prepared baking sheets, spacing about 1 inch apart. Using bottom of glass or hands, flatten each ball slightly.
- Bake until cookies no longer look wet, about 11 minutes (do not over-bake or cookies will become too crisp).
- Cool on sheet for 5 minutes (this is important, otherwise cookies will fall apart). Transfer chocolate cookies to racks and cool completely.
- For filling, beat together sugar and butter till mixed and fluffy. Add in extract and coloring till combined. Remove from mixer and fold in crushed candy canes.
- To assemble, frost one flat side of a cookie and top with another cookie!