A Peppermint Mocha from Starbucks is something I’ll get at least once a season, just for the festivity of it. But what if we made it a cookie? And what if that cookie was sandwiched with a luscious peppermint buttercream? 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. While most bakers have plenty of unsalted butter on hand, you’ll need the salted variety for the cream filling in this cookies.
- Espresso powder. This will give the chocolate cookies their mocha flavor.
- Coconut oil. A tiny bit 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.
- Candy canes. Well… you’ve figured that one out.
How to make these cookies
Back to the three components of these Peppermint Mocha Sandwich Cookies:
- The Cookie. You’ll want to do this part first. 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.
- The Peppermint Cream Filling. Make this while the cookies are cooling. 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.
- The Chocolate Coating. This is the final step. Just melt the chocolate and coconut oil in the microwave until smooth. Then, dip the sandwich cookie into the chocolate and crushed candy canes.
How to store Peppermint Mocha Sandwich Cookies
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.
When you make these Peppermint Mocha Sandwich Cookies, I’d love to hear about it! Drop a rating or leave a comment below. I hope you love them! Happy Holidays!
For more Christmas cookie recipes, try these:
- Chewy Oatmeal Cranberry White Chocolate Cookies
- Old Fashioned Gingerbread Cookies
- Eggnog Cut-Out Cookies
For more chocolatey recipes, try these:
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.