There are few flavors that say Christmas, like peppermint. During the holiday season, peppermint is most often seen in the form of candy canes. They are hung on the Christmas tree or dropped into mugs of hot cocoa. Most peppermint candies have the iconic red and white stripes and of course, taste wonderful! This tasty recipe brings together my love of peppermint and my other obsession with chocolate. I bring to you, the delicious AND beautiful, Chocolate and Peppermint Sandwich Cookies.
Chocolate and Peppermint Sandwich Cookies are as pretty as they are delicious! These are always the first to disappear from the cookie tray!
This is made with my favorite chocolate drop cookie. These cookies are so easy to make. In fact, they start with a chocolate fudge cake mix. This is not your run of the mill cake mix cookie though, this one is special. With the addition of a few basic pantry items, this cake mix turns into the softest, chewiest, fudgy cookies ever! It becomes the perfect “bread” for Chocolate and Peppermint Sandwich Cookies because it is chewy, holds together well and naturally flattens out when baked. Did I mention it is packed with chocolate flavor?
When picking out a cookie to become the “bread” in your sandwich cookie, it is important to pick one that is chewier than it is crispy. I have found crispier cookies break when being assembled and squeeze the filling out when you bite them. One tip when looking for a chewy cookie recipe, is to look at the main sugar component. If the majority of the sweetener is white sugar, this will tend to produce a cookie that is thin and crisp. If you choose a cookie that has its main sweetener from brown sugar, you can look forward to a cookie that is thicker and chewier.
Chocolate and Peppermint Sandwich Cookies are made with a delicious peppermint marshmallow buttercream, sandwiched between two fudgy cookies and rolled in more peppermint candies. These are a delicious show stopper!!
To make the yummy treats, you first start by making the chocolate fudge cookies. I use a chocolate fudge cake because it packs in more chocolate flavor. If you choose to use a devil’s food cake, be aware that devil’s food makes a lighter cookie. This is the result of being made with cocoa powder. I haven’t ever chosen a devil’s food cake for this reason, but of course, you are free to give it a try.
You will notice this is a very thick batter and the cookies spread out a little when baking. When they come out of the oven, they will seem a little soft, let them sit on the cookie sheet and cool for about 5 minutes. If you take them off the tray while they are hot, they tend to push together and lose their structure. When we are making sandwich cookies, we want structure people! Just let them rest so they firm up before moving them off the baking sheet and onto the cooling rack to finish their cooling process.
You will then cream together the marshmallow fluff and butter. It is important that your butter is not melted, but just softened. This needs to maintain volume, so melted butter doesn’t work here. You then add in powdered sugar and peppermint extract. Get this nice and incorporated and you are ready to assemble the cookies!
Take the cooled (it is important they are completely cooled or your risk them sliding off of each other) cookies and a large tablespoon of the marshmallow buttercream and drop it towards the center of the cookie. If you have a cookie scoop, this helps to make sure you have the same amount of filling on each sandwich cookie. Then, place the bottom of another cookie onto the filling and gently press down, pushing the marshmallow buttercream filling towards the edges. Rember, the filling that pushes out to the perimeter will have candies stuck to it when we are done. Now, the last step is to carefully roll these Chocolate and Peppermint Sandwich Cookies onto a pile of crushed peppermint candies for the final touch.
Chocolate and Peppermint Sandwich Cookies
- 1 pkg Chocolate Fudge Cake Mix
- 1/2 cup melted butter
- 2 large eggs
- 1/4 cup firmly packed brown sugar
- 1 tsp Vanilla Extract
- 1 cup semi-sweet chocolate chips
Marshmallow Buttercream Filling
- 1 -7 ounce jar Marshmallow Fluff
- 1 cup softened butter
- 2 cups powdered sugar
- 1/2 tsp peppermint extract
- 1/2 cup crushed peppermint candies
- Heat oven to 350 degrees.
- Mix cake mix, eggs, melted butter, brown sugar and vanilla together. Once well incorporated, add chocolate chips to batter.
- Drop by equal sized tablespoonfuls onto a baking sheet and place into preheated oven to bake for 10 minutes. They will seem to very soft when they come out, but after you let them sit on the baking rack for 5 minutes, they will be just right, nice and chewy.
- After cooling for 5 minutes on baking sheet, then remove them to finish cooling on cooling rack. Cookie must be completely cooled before assembling sandwich cookie.
Marshmallow Buttercream Filling
- In stand mixer, whip together, marshmallow fluff and softened butter until well incorporated and smooth,
- Add in powdered sugar and peppermint extract and beat until creamy and smooth.
Sandwich Cookie Assembly
- Carefully place a heaping tablespoon of the Marshmallow Buttercream Filling onto the bottom of a cooled, chocolate cookie. Then place another cooled chocolate cookie on top, forming a sandwich.
- Gently press the filling side of the cookies together and then roll in crushed peppermint candies.
Chocolate and Peppermint Sandwich Cookies are absolutely beautiful on a holiday table. They are always the first things gone from the cookie exchange and holiday dessert buffets. Fortunately, they taste as wonderful as they look! These are also an excellent baking project for kids to do. If you help them with the warm cookie trays, they can assemble the cooled cookies with the filling and roll these into the crushed candies. You can use colorful sprinkles or nuts instead of peppermint if you prefer. Make them your own and you will make them often!! Enjoy friends!
Remember to leave a *Star Rating* and tag me on your Instagram posts if you make any of my recipes. I love to see your creations!