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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Servings: 20 Cookies
Ingredients
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)
Instructions
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!
Notes
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