Holiday Chocolate Peppermint Sandwich Cookies

A one-bowl holiday dream of a cookie these Holiday Chocolate Peppermint Sandwich Cookies are ALL THE THINGS. Two soft, chewy double chocolate chip cookies are held together by the most delicious peppermint cream that tastes like a cool, refreshing Oreo-like filling. These are a cinch to throw together and so SO GOOD!
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I thought we needed one more cookie this holiday season…and I’m excited these Holiday Chocolate Peppermint Sandwich Cookies are it.

She’s a keeper. Lightly crisp, hella chewy. And this peppermint cream is bonkers delicious!

I love a peppermint chocolate dessert so much, I have more in my books (The Cookie Book and The Cake Book) and I hope you’ll check out my Peppermint Brownies Recipe!

Let’s make the best Chocolate Peppermint Sandwich Cookies!

Three chocolate peppermint sandwich cookies stacked.

What Makes These Cookies Fabulous?

  • They’re a chocolate heaven with three layers of chocolate in the cookie: melted dark chocolate, Dutch-process cocoa powder and chocolate chips!
  • The texture of these brownie cookies is soft and chewy (so good!)
  • The creamy peppermint filling is a dream to throw together and takes just minutes
  • The combo of peppermint and peanut butter is a match made in heaven
  • They are just as good the next day, so feel free to make these ahead of time
Double chocolate cookies cooling on a wire rack.

Choosing Chocolate

Melting Chocolate for Chocolate Sandwich Cookies

Use a nice dark chocolate that’s made for melting. Chocolate chips will work in a pinch but they resist melting because of their ingredients (they’re meant to hold their shape!).

Remember that dark chocolate is an umbrella term can encompass semisweet chocolate as well as bittersweet chocolate. For this particular cookie, use whatever you fancy and/or what you have on hand.

If you have options, pick bars of chocolate, callets or discs as they’ll melt the easiest. I’m loving these baking chips and these are my most favorite Callebaut callets; I used the Callebaut when testing this recipe (delicious chocolate, melts beautifully — LOVE).

Whatever chocolate you use, make sure it’s good quality and can handle melting.

Dutch-Process Cocoa Powder

Double chocolate (both chips and unsweetened cocoa powder) mean these brownies have mega flavor. I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color; you can however use any unsweetened cocoa powder you have on hand.

When recipe testing this crinkly brownie recipe I used this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

Chocolate peppermint cookies in a tin.

Bread Flour in Cookies

If you’ve been following me for awhile, you already have bread flour in your cupboard. If not, get some. It really does give your cookies amazing chew. I can’t live without it.

BUT, if you can’t be bothered, you can sub in all-purpose flour 1:1 for all of your flour. Just note that your cookies will have less chew and be flatter (but dare I say, still fab). 

For more cookies with bread flour, click here!

An overhead close up of peppermint sandwich cookies.

My Favorite Sandwich Cookie Tools

Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!)

My favorite extra-large Cookie Sheets

These will let you bake more cookies at a time (make sure they’ll fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!

The Spatula that I use for literally EVERYTHING

The set of heat-safe Glass Bowls that I use to melt chocolate

My favorite Scale 

A shallow bowl of crushed candy canes with a spoon.

What These Peppermint Sandwich Cookies Tastes Like

The ultimate cookie for this time of year! These are perfectly soft chocolate cookies that are loaded with a cool peppermint frosting that’s laced with candy cane pieces (crushed peppermint candies).

These are perfect for a holiday cookie exchange or just because you love chocolate and peppermint together. If you love peppermint and a chewy chocolate cookies, you will love this cookie!

A bunch of chocolate peppermint sandwich cookies in a loaf pan.

More Peppermint Desserts

If you’d like to see some more peppermint recipes, check out: Peppermint Bark Cookie BarsDark Chocolate Peppermint CupsChocolate Peppermint Skillet CookieHoliday Chocolate Peppermint Breakfast BunsVegan Peppermint Brownies and Peppermint Sandwich Cookies.

Click here to see all of the cookies recipes on DisplacedHousewife!

Enjoy your chocolate sandwich candy cane cookies! 

Rebecca Firth

Holiday Chocolate Peppermint Sandwich Cookies

A one-bowl holiday dream of a cookie these Holiday Chocolate Peppermint Sandwich Cookies are ALL THE THINGS. Two soft, chewy double chocolate chip cookies are held together by the most delicious peppermint cream that tastes like a cool, refreshing Oreo-like filling. These are a cinch to throw together and so SO GOOD!
5 from 2 reviews
Print Save Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Chocolate, Peppermint, Sandwich Cookies, Dessert
Servings: 20 Cookies


For the Cookie

  • 1 1/4 cups (213 g) dark chocolate (finely chopped)
  • ½ cup (112 g) sunflower or grapeseed oil (or other light-flavored, neutral oil)
  • 3 large eggs (room temperature)
  • ¾ cup (165 g) light brown sugar (packed)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (21 g) unsweetened dark (Dutch process) cocoa powder
  • 2 teaspoons (8 g) pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup (135 g) bread flour (can replace with all purpose flour; see Note below)
  • 3/4 cup (101 g) all-purpose flour (how to measure flour)
  • 1 ½ cups (255 g) dark chocolate chips

For the Peppermint Cream

  • 8 tablespoons (113 g) unsalted butter (room temperature)
  • ½ cup (113 g or 4 oz) vegetable shortening
  • 3 ½ cups (420 g) confectioners' sugar
  • 2 teaspoons (8 g) peppermint extract
  • 3 tablespoons (45 g) milk (room temperature)
  • ½ cup (86 g) finely crushed peppermint candies (or candy canes)


For the Cookies

  • Melt 1 1/4 cups (213 g) chocolate and oil in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things) in a large bowl (that's microwave safe) or on a double boiler. Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs with a spatula, you’ll get rid of all of the chunks without overheating (scalding) it. Let cool slightly and then whisk in your eggs, brown sugar, granulated sugar, cocoa powder, vanilla extract, baking powder, baking soda and salt until well blended.
  • Add the bread and all purpose flour to the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Add the chocolate chips mixing until just barely combined. Lay some plastic wrap on the counter, dump the dough on top and wrap tightly. Chill the cookie dough for 30 minutes in the fridge.
  • Preheat your oven to 375°F (190℃). Make sure you have a rack in the top third of your oven (allow at least six inches (15 cm) from the heat source). Line several baking sheets with parchment paper.
  • Gently roll 1 tablespoon of the chilled dough into a ball and place on the cookie sheet allowing about two inches (5 cm) between each dough ball on the prepared baking sheets. Try to make the dough balls as round as possible and equal in size so they will pair up nicely when schmooshing the peppermint cream between them. Bake cookies for 10 minutes. You want to slightly underbake these. Allow the cookies to cool on the baking sheet for 5-10 minutes then transfer to a cooling rack. Set aside.

For the Peppermint Cream

  • While the cookies cool, blend together your peppermint cream by placing the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low until well blended. Add in the confectioners' sugar, peppermint extract and milk and continue mixing until nice and creamy. Scrape the bottom and sides of the bowl to make sure everything is well blended. Lastly, add in the crushed peppermint candy and mix until evenly distributed throughout the cream.
  • Pair up your cookies that are of equal sizes. Give a generous (I mean it) smear of peppermint cream on on the flat side of a cookie, and smash another cookie on top. If you want it to look nice and tidy, run a finger around the outside of the cream to smooth it out. You’re done. That’s it. I know. Amazing. Enjoy your holiday cookies!


Bread Flour

One quick note on flours. I love this cookie with the bread flour + all-purpose flour combo. However, if you only have all-purpose flour on hand you can use that for both flours.

Mixer vs Your Beautiful Arms

This cookie can easily be made with a large bowl and whisk/spatula or an electric mixer (either a hand mixer or electric stand mixer). If you don’t use a mixer, make sure you really blend the butter and shortening well so you have a smooth candy cane cream. 

Shaping The Cookies

Use the edge of a spatula or a round cookie cutter that is a little bit larger than the cookies (place it over the cookie and nudge it around). 

Storing Cookies

Store your cookies in an airtight container at room temperature. If it’s especially humid or warm out, store them in the fridge and bring to room temperature before serving.

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment

Recipe Rating


  • Karen November 11, 2023 at 7:53 PM

    5 stars
    The cookie everyone asks you to bake over and over and over again. We’ve made cookie boxes for years now and I’m confident relationships would be lost if these weren’t included every time. SO delish!!!

    • Rebecca Firth November 11, 2023 at 8:06 PM

      Hi Karen!!!
      This makes my day, thank you!! I have this recipe in the queue to get new photos and maybe a video…stay tuned. Happy holidays to you and your family!! xo

  • Laura S December 24, 2017 at 8:02 PM

    These are amazing! Thanks for a great new favorite for our family!

  • Visitor December 20, 2017 at 10:15 PM

    LOVED this recipe, especially the peppermint cream. The consistency was light and airy and perfect and the sweetness was balanced out well. I added a little less milk than called for and Irish butter. Will definitely be making these again, and maybe subsisting the peppermint extract with vanilla extract to make a buttercream frosting. :)

  • Ria January 2, 2017 at 4:08 PM

    Oh My God! I cannot wait to try this…… I wish I could reach into the screen and pull out some of them to eat…. ❤️❤️

    • DisplacedHousewife January 2, 2017 at 5:55 PM

      Ria — Thank you so much!!! I wish I could share them with you!!! xoxo

  • Laura | Tutti Dolci December 21, 2016 at 6:29 AM

    I adore these cookies.. that peppermint cream is everything! Hope your Christmas is fab!! xoxo

  • Mary Ann | The Beach House Kitchen December 21, 2016 at 4:21 AM

    These definitely look like keepers Rebecca! That peppermint cream filling…I think I’d want to slather over everything! There’s always room for one more cookie on my list! I hope you and your family have the happiest of holidays! XO

    • DisplacedHousewife December 21, 2016 at 4:44 PM

      Mary Ann – sending you so much holiday love!! I hope you and your family have a great one!! xox

  • Karen @ Seasonal Cravings December 20, 2016 at 9:47 PM

    I love peppermint filling so much…is there anything better? Why do I only treat myself to it at Christmas! Note to self – eat all year. I am wishing you the best holiday ever. Hope you get lots of down time to put your feet up. Gorgeous cookies, as usual!

    • DisplacedHousewife December 20, 2016 at 10:47 PM

      Hi Karen — Wishing you a super amazing holiday season!!! I hope you get lots of chill time + lots of sweets!! xoxo