Chocolate Peppermint Sandwich Cookies

IMG_1062(MARINA) Every year, my family and I make many kinds of holiday cookies to give to our neighbors. All of the cookies are delicious, but there’s one that our friends tear through the box to find: Chocolate Peppermint Sandwich Cookies. The holidays aren’t quite over so we can still fit these in! These cookies are great even after the season has passed. A real party hit too! They started as small chocolate balls, then we flattened them with a glass and baked them.


We then made a creamy frosting with peppermint extract and two drops of red food coloring – this makes the middle of our sandwich cookies.


Roll the edges in crushed peppermint chunks, and voila! The taste of the holidays in one cookie.


We made two tweaks to this Bon Appetit recipe: A hint of vanilla and a touch of espresso in the cookie dough, and we made this creation our own!


Chocolate Candy Cane Cookies from Bon Appetit

Cookie dough
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon espresso powder
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Whisk flour, cocoa, espresso powder and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg and vanilla. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.