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1F5A7473 | Simmer & Sage

Peppermint Mocha Sandwich Cookies

Creamy peppermint buttercream sandwiched between rich, chocolatey cookies and dunked in dark chocolate
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16 cookies

Ingredients
  

The 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

The Filling

  • 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

Instructions
 

  • 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.
Keyword chocolate, dessert, holiday
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