Here’s a fun seasonal cookie recipe that’s perfect for the holidays. The combination of chocolate and peppermint is one of my favorite things about the holiday season, and these sandwich cookies may be my favorite chocolate-peppermint creation yet.

In between two soft and chewy chocolate cookies is a pile of peppermint frosting that’s striped with red to resemble a candy cane. It’s a treat that sure to please everyone, kids and adults alike!

Chocolate Candy Cane Sandwich Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 12 cookies

Serving Size: 1 cookie

Chocolate Candy Cane Sandwich Cookies

Ingredients

    For the cookies:
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the frosting:
  • 3 cups powdered sugar, sifted
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • Pinch salt
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons peppermint extract
  • Red gel food coloring

Directions

Preheat oven to 350°F. Line sheet pan with parchment paper.

Prepare cookies. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and sugar together on high speed until pale and creamy. Add eggs one at a time, mixing after each, followed by the vanilla.

In separate bowl, combine flour, cocoa powder, baking soda and salt. Add to butter mixture all at once and mix until incorporated.

Shape into rounded tablespoons and place on prepared sheet pan. Bake until surface is cracked and edges are dry, about 10 minutes. Let cool completely.

To prepare frosting, in bowl of electric mixer, beat powdered sugar, butter, salt, heavy cream, and peppermint extract on low speed until it comes together. Increase speed to high and beat for 2-3 minutes until light and creamy.

Use clean paintbrush to paint red gel food coloring up the interior sides of large piping bag fitted with a star tip, making 4 lines total. Fill bag with frosting. Pipe frosting onto bottom of 1 cooled chocolate cookie and place another chocolate cookie on top. Repeat with remaining cookies.

Store cookies in airtight container at room temperature for up to 5 days.

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COMMENTS

2 thoughts on “Chocolate Candy Cane Sandwich Cookies

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  1. LeAnn Tough said:

    Please email this recipe to me. This looks delicious and I can’t wait to try it for a party I’m hosting this weekend!

    • realbutter said:

      Hi LeAnne. We just emailed you the recipe. Happy baking!