Chocolate Peppermint Sandwich Cookies
Chocolate Peppermint Sandwich Cookies
Forget store-bought Oreos this Christmas—these homemade chocolate peppermint sandwich cookies are in a league of their own. Rich, dark chocolate wafers with the perfect snap, sandwiched around sweet, creamy peppermint filling studded with crushed candy canes. They’re festive, they’re delicious, and they’re surprisingly easy to make. Plus, that stack of homemade sandwich cookies looks absolutely stunning on any holiday cookie platter.
Why This Recipe Works
The secret to these cookies is using Dutch-process cocoa powder, which gives you that deep, dark chocolate color and intense chocolate flavor that makes them taste like proper chocolate wafer cookies, not just chocolate-flavored cookies. Dutch-process cocoa has been treated to neutralize its acidity, resulting in a mellower, more complex chocolate flavor and that signature dark color.
The cookies themselves are intentionally thin and crisp—not soft and cakey. This texture contrast against the creamy filling is what makes sandwich cookies so addictive. We achieve this by rolling the dough thin (¼ inch) and baking just until set. Any thicker and you lose that satisfying snap; any longer in the oven and they become too hard.
The filling is a classic American buttercream base—butter, powdered sugar, and just enough cream to make it pipeable. Peppermint extract is the key flavor here, and a little goes a long way. Too much and it tastes medicinal; just right and it’s like Christmas in cookie form. The optional pink food coloring makes them extra festive and helps the crushed candy canes show up beautifully against the white filling.
Chilling the dough before rolling is essential. This recipe makes a fairly soft dough because of the high butter content, and trying to roll it warm is an exercise in frustration. Thirty minutes in the fridge firms up the butter, making the dough easy to handle and helping the cookies maintain their shape during baking.
Rolling the filled cookie edges in crushed candy canes isn’t just for looks—it adds a delightful crunch and an extra hit of peppermint that takes these from good to absolutely phenomenal.
Ingredients
For the Chocolate Wafer Cookies
- 1¾ cups all-purpose flour
- ¾ cup Dutch-process cocoa powder (Hershey’s Special Dark or Ghirardelli)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
For the Peppermint Cream Filling
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ½ tsp peppermint extract (start with ¼ tsp and adjust)
- 2-3 tbsp heavy cream or whole milk
- Pinch of salt
- 3-4 drops red or pink food coloring (optional)
For Decoration
- ½ cup crushed candy canes or peppermint candies
Step-by-Step Instructions
Step 1: Make the Cookie Dough
In a medium bowl, whisk together flour, Dutch-process cocoa powder, baking soda, and salt. Whisk thoroughly to break up any cocoa lumps—this is important for even color throughout your cookies. Set aside.
Step 2: Cream Butter and Sugar
In a large bowl or stand mixer with paddle attachment, beat softened butter and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. The mixture should be noticeably lighter in color. Scrape down the sides of the bowl.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract. Beat on medium speed for another minute until fully incorporated and the mixture is smooth. It might look slightly separated—that’s okay, it’ll come together when you add the flour.
Step 4: Mix in Dry Ingredients
With mixer on low speed, gradually add the flour mixture. Mix just until no dry streaks remain. The dough will be soft and slightly sticky. Don’t overmix or your cookies will be tough.
Step 5: Chill the Dough
Divide dough in half, shape each half into a flat disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days. This firms up the butter and makes the dough much easier to roll out. You can also freeze the wrapped dough for up to 3 months—thaw overnight in the fridge before using.
Step 6: Roll and Cut
Preheat oven to 350°F. Line two baking sheets with parchment paper. On a lightly floured surface (or between two sheets of parchment), roll out one disk of dough to about ¼ inch thickness. Use a 2-inch round cookie cutter to cut out circles. Re-roll scraps and repeat. You need an even number of cookies for sandwiching. Transfer circles to prepared baking sheets, spacing them about 1 inch apart (they don’t spread much).
Step 7: Bake the Cookies
Bake for 10-12 minutes until cookies are set and no longer shiny on top. They should still feel slightly soft in the center—they’ll firm up as they cool. Don’t overbake or they’ll be too hard. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They must be completely cool before filling or the filling will melt.
Step 8: Make the Peppermint Filling
In a large bowl or stand mixer, beat softened butter on medium speed for 1 minute until creamy. Gradually add sifted powdered sugar, about ½ cup at a time, beating on low speed to avoid a sugar cloud. Add peppermint extract (start with ¼ teaspoon—you can always add more), a pinch of salt, and 2 tablespoons of cream. Beat on high speed for 2-3 minutes until light and fluffy. Add more cream, a teaspoon at a time, if needed to reach a spreadable consistency. The filling should be thick enough to hold its shape but soft enough to spread or pipe. Add food coloring if using, beating until evenly colored.
Step 9: Assemble the Sandwich Cookies
Match up cookies in pairs of similar size. Spread or pipe about 1½ tablespoons of filling onto the flat side of one cookie. Top with its match, flat side down, pressing gently so the filling spreads to the edges. Repeat with all cookies.
Step 10: Add Crushed Candy Canes
Place crushed candy canes in a shallow bowl. Roll the exposed filling edge of each sandwich cookie through the crushed candy, pressing gently so they stick. This creates that gorgeous holiday border and adds a delightful crunch. Set cookies on a baking sheet and refrigerate for 15 minutes to let the filling firm up before serving.
Nutrition Information
Per sandwich cookie (1 of 24):
Expert Tips
Get uniform cookies with a template
For bakery-perfect cookies that are all the same size, use a consistent cutter and roll the dough to exact thickness. A dough thickness ring set or rolling pin with thickness guides ensures every cookie is exactly ¼ inch. Uniform cookies sandwich together better and look more professional.
Pipe the filling for perfection
While spreading filling with a knife works fine, piping it with a large round tip or even a zip-top bag with the corner cut off gives you picture-perfect cookies every time. Pipe a generous mound in the center of each cookie, then press the top on—the filling will spread evenly to the edges.
Control your peppermint intensity
Peppermint extract varies wildly in strength between brands. Start with ¼ teaspoon, taste the filling, then add more if desired. You want the peppermint to be noticeable but not overpowering—it should enhance, not dominate, the chocolate.
Crush candy canes like a pro
Place unwrapped candy canes in a heavy-duty zip-top bag, press out air, and seal. Use a rolling pin or meat mallet to crush them. For fine pieces, pulse in a food processor. For a mix of sizes (which looks really pretty), hand-crush them. Always have more than you think you’ll need—about ½ cup crushed should coat 24 cookies.
Serving & Gifting Ideas
Cookie platter presentation
These cookies look stunning on a holiday cookie platter. Stack them in groups of 3-4 or arrange them in neat rows. The contrast of dark chocolate with white-and-red filling is naturally festive. Surround with some fresh cranberries and mini candy canes for extra visual appeal.
With milk or hot chocolate
Like all good sandwich cookies, these are made for dunking. Serve with ice-cold milk for kids or spiked peppermint hot chocolate for adults. The cookies hold up well to dunking without immediately falling apart—that’s the magic of getting the texture just right.
Holiday gifting
Package these in clear cellophane bags tied with red and white ribbon, or stack them in decorative tins lined with parchment paper. They ship well and look homemade but polished. Include a little tag warning that they’re highly addictive. These make fantastic teacher gifts, neighbor gifts, or holiday party favors.
Cookie exchange winner
These are absolute showstoppers at cookie exchanges. They look impressive, taste amazing, and most people haven’t had homemade sandwich cookies before. Make a double batch—you’ll want extras for yourself once people start raving about them.
Storage
Room temperature
Store assembled sandwich cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking. The cookies will soften slightly over time as moisture from the filling migrates into the wafers, but this actually makes them taste more like store-bought Oreos—in the best way possible.
Refrigeration
While not necessary, refrigerating the cookies keeps the filling extra firm, which some people prefer. Store in airtight container for up to 2 weeks. Let come to room temperature for 15-20 minutes before serving for best flavor and texture.
Freezing
These freeze beautifully for up to 3 months. Freeze assembled cookies in a single layer on a baking sheet until solid, then transfer to freezer bags or containers. Thaw at room temperature for about 30 minutes before serving. The texture and flavor remain perfect.
Fun Variations
Double Chocolate Version
Make chocolate filling instead of vanilla peppermint: Beat butter with ½ cup cocoa powder, powdered sugar, and cream. You get chocolate-chocolate sandwich cookies—ultra decadent.
Mini Sandwich Cookies
Use a 1-inch cookie cutter instead of 2-inch. You’ll get about 48 mini sandwiches that are perfect for parties. Bake for 8-10 minutes instead of 10-12. These are dangerously poppable.
Vanilla Wafers
Replace the cocoa powder with an additional ¾ cup flour for vanilla wafers. You get a completely different cookie that’s great with the peppermint filling or try it with chocolate filling for reverse Oreos.
Different Flavored Fillings
Swap peppermint extract for vanilla for classic vanilla cream. Try almond extract for almond cream. Use espresso powder dissolved in the cream for mocha filling. The chocolate cookies are a great canvas for any flavor filling you can dream up.