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thin dark chocolate sandwich cookies with a modest white peppermint filling containing tiny red candy flecks, resting loosely on a plain plate
Andre Lewis

Peppermint Chocolate Sandwich Cookies

Thin chocolate wafers keep the peppermint filling from making these feel like two full desserts pressed together. Let the filling set before packing, and keep the cookies away from delicate vanilla shortbread unless you want the whole tin to taste faintly of mint.
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Prep Time 35 minutes
Cook Time 20 minutes
Chilling and filling setting 1 hour
Total Time 1 hour 55 minutes
Servings: 18
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened, for cookies
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine salt
  • 4 tbsp unsalted butter softened, for filling
  • 1 cup powdered sugar
  • 1 tbsp whole milk
  • 1/4 tsp peppermint extract
  • 2 tbsp finely crushed peppermint candy

Method
 

  1. Beat the cookie butter and granulated sugar until smooth, then beat in egg and vanilla. Whisk flour, cocoa, baking soda and salt and mix into the dough.
  2. Roll the dough between parchment to 1/8 inch thick and refrigerate flat for 30 minutes, additional to active prep time. Heat the oven to 350°F and line two sheets with parchment.
  3. Cut 36 rounds with a 2-inch cutter, rerolling scraps once. Bake one sheet at a time for 9 to 10 minutes, until the edges are firm, and cool completely.
  4. Beat the filling butter, powdered sugar, milk and peppermint extract until fluffy. Fold in the crushed candy.
  5. Spread the filling evenly over the flat sides of 18 cookies and sandwich with the remaining rounds. Let stand for 30 minutes so the filling firms before stacking.