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Chocolate Peppermint Sandwich Cookies are a perfect addition to your holiday cookie assortment!

Total time

0 minutes


  • 2 tbsp unsalted butter
  • 7 ounces semi sweet or bittersweet chocolate (finely chopped)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup flour
  • ¼ tsp baking powder
  • ¼ tsp instant espresso powder
  • ¾ cup mini chocolate chips
  • filling
  • 1 tbsp unsalted butter (softened)
  • 1 cup confectioner's sugar
  • 2 tbsp finely crushed peppermint candy (like candy canes)
  • very small drop red food coloring (optional)
  • milk or cream to thin


  1. Set the oven to 375F
  2. Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
  3. Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
  4. Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
  5. Whisk together the flour, baking powder, and espresso powder and fold into the wet ingredients. Mix just until combined. Fold in the mini chips.
  6. Let the dough sit for about 15 minutes.
  7. Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart.
  8. Bake for about 7 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack.
  9. Fill the cookies with the peppermint filling when they are completely cooled.
  10. For the filling, mix the butter, sugar, crushed peppermint, and a very small drop of food coloring in a bowl until smooth, adding just a little milk or cream as you mix until you get a good frosting consistency. Spoon a little filling on the underside of one cookie and gently press another one on top.

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