This week, I found myself with something that I haven’t had in years. Free time! I just finished a massive project late on Monday night, and after falling into the deepest, most peaceful rest, I woke up Tuesday feeling like I had the gift of freedom. Although a temporary situation, I felt exhilarated! What to do with this short spurt of free time? Naturally, I called my sister. And naturally, she jumped at the chance to hit the mall with me. It’s been years since we just shopped leisurely, with no kids and no crowds. The mall was decorated in all its Christmas glory. We walked with bags in one hand and Starbucks Peppermint Mochas in the other, and it filled my heart to the brim with holiday joy.
Peppermint Mochas are something I’ll get at least once a season, just for the festivity of them. But what if we made it a cookie? And what if that cookie was sandwiched with a luscious peppermint buttercream? Oh, and then what if we dipped the cookie in chocolate and even more peppermint? Oh yeah. Let’s do this.
What’s in Peppermint Mocha Sandwich Cookies
There are three components to these Peppermint Mocha Sandwich Cookies: the cookie, the filling and the chocolate coating. None of them are difficult, but here are some ingredients beyond the basics that you’ll need:
- salted butter
- espresso powder
- coconut oil
- candy canes
While most bakers have plenty of unsalted butter on hand, you’ll need the salted variety for the cream filling in this cookies. The espresso powder will give the chocolate cookies their mocha flavor, and the candy canes…. well, you’ve figured that one out. We’ll use them in both the filling and the coating.
I’ve been using coconut oil a lot when melting chocolate. A tiny bit of it really helps the chocolate melt perfectly, without burning. And the smidge of coconut oil that you’ll use will not affect the flavor of the chocolate.
How to make these cookies
Start by making the cookies. I use a 3-inch biscuit cutter to make the circles. If you don’t have a biscuit cutter, just use the rim of a glass. They may come out slightly smaller than what’s pictured here, and that’s okay.
While the cookies are cooling, make the peppermint cream filling. I like to put the candy canes into a Ziploc bag and run them over with a rolling pin to crush them. Then you can easily toss the bag with no mess. Be sure that the butter is at room temperature before you start, and store the filling at room temperature if you’re planning to use it later.
Last, melt the chocolate and coconut oil in the microwave until smooth. The final dip into the chocolate and crushed candy canes makes such a pretty, festive cookie.
The kids totally demolished these cookies! There were only a few left, so I froze them. Just wrap each cookie with plastic wrap, then place into a container or larger freezer bag. The Big Guy popped one out of the freezer last night and it tasted perfect once it defrosted. Good to have when you just need a sweet bite after dinner.
If you make these Peppermint Mocha Sandwich Cookies, I’d love to hear your opinion! Leave a comment or drop a rating down below. I hope you love them!
Peppermint Mocha Sandwich Cookies
- 2 cups all purpose flour
- 2 sticks unsalted butter
- 1 cup cocoa powder
- 1 cup sugar
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. baking soda
- 2 tsp. espresso powder
- 1 Tbsp. hot water
- 2 sticks + 2 Tbsp. salted butter 9 oz.
- 18 ounces confectioner's sugar
- 3 tsp. vanilla
- 6 candy canes crushed
The Chocolate Coating
- 2 cups dark chocolate chips
- 1/2 tsp. coconut oil
- 6 candy canes crushed
- Beat butter and sugar together until fluffy. Beat in the eggs.
- In a small bowl, dissolve the espresso powder in the water. Beat into the butter mixture.
- In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Stir the dry ingredients into the butter mixture.
- Wrap the dough in plastic and chill at least 30 minutes.
- Preheat oven to 350. Line 2 baking sheets with parchment paper. Roll out the dough on a floured surface. Using a 3" biscuit cutter, cut circles and place onto the baking sheets. Bake 20 minutes. Cool.
- To make the filling, beat the butter, sugar and vanilla until smooth. Stir in the crushed candy canes.
- Spread or pipe the filling onto the inside of one cookie, then gently press another cookie on top.
- Melt the chocolate and coconut oil in a microwave safe bowl in 30 second intervals until smooth. Place the remaining crushed candy canes in a separate bowl.
- Dunk half of the sandwich cookie into the melted chocolate, then the crushed candy canes. Leave the other half of the cookie exposed. Allow to set on a wire rack.