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Best Homemade Festive Peppermint Chocolate Mint Cookies

peppermint chocolate mint sandwich cookies - featured image
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Rich, fudgy chocolate sandwich cookies filled with a cool and creamy peppermint buttercream, rolled in crushed candy canes. These festive treats are perfect for holiday cookie exchanges and gatherings, coming together in under 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour, spooned and leveled
  • ¾ cup unsweetened cocoa powder (Dutch-process preferred)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened (for filling)
  • 2 cups powdered sugar, sifted
  • 2 tablespoons heavy cream
  • ½ teaspoon peppermint extract
  • 2–3 drops red food coloring (optional)
  • ¼ cup crushed candy canes (for filling)
  • ½ cup crushed candy canes (for topping)

Instructions

  1. Crush 6-7 candy canes in a sealed ziploc bag using a rolling pin or heavy skillet until you have a mix of fine powder and small chunks. Set aside ½ cup for the filling and topping.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Beat in egg and vanilla extract until just combined. Do not overmix.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add dry mixture to wet mixture, mixing on low speed until just combined. Dough will be thick and slightly sticky. If too soft, refrigerate for 15 minutes.
  7. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) and roll into balls. Place on prepared baking sheets about 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops are slightly cracked. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While cookies cool, make the filling: Beat softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, beating on low. Add heavy cream, peppermint extract, and food coloring (if using). Beat on medium-high for 2-3 minutes until light and fluffy. Fold in ¼ cup crushed candy canes.
  10. Match cookies of similar size. Spread or pipe about 1 tablespoon of filling onto the flat side of one cookie. Top with another cookie, flat side down, and gently press until filling reaches edges.
  11. Spread remaining crushed candy canes on a small plate. Roll the exposed filling edge of each sandwich cookie in the crushed candy canes.

Notes

Let cookies cool completely before assembling to prevent buttercream from melting. For best results, use room temperature ingredients. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Freeze assembled cookies for up to 3 months. The flavors improve after a day or two in the fridge.

Nutrition

Keywords: peppermint chocolate cookies, mint sandwich cookies, holiday cookies, Christmas cookies, chocolate peppermint cookies, candy cane cookies

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