Christmas means so many things to different people. Time with family. Giving back. Exchanging presents. Resting from work….But for me, Christmas also means cookies. Like Cookie Monster level craziness for cookies. All day every day. 

Since I, you know, like bake for a living, I kind of have to crush the holiday cookie game. I cookie like my life depends on it because whether I like it or not, all eyes are on me holiday season.

bite shot of chocolate peppermint sandwich cookies

Which is why these chocolate peppermint sandwich cookies are a no brainer. They’re easy to make, produce consistent results, and mint and chocolate is one of my most favorite flavor combinations. And sandwich cookies? I mean, they’re an instant crowd-pleaser. 

overhead shot of chocolate peppermint sandwich cookies

What are chocolate peppermint sandwich cookies?

These little peppermint chocolate sandwich cookies taste exactly like a brownie. They have the most amazing, dense, chocolatey texture that makes them pretty much irresistible. So, this Holiday season we’ve been making these chocolate peppermint sandwich cookies for every party, cookie exchange and family gathering.

frosting peppermint chocolate sandwich cookies

Of course, in order to make the best cookies ever, your ingredients are of the utmost importance. Low-quality ingredients like butter and cocoa powder can make or break your cookies. I can’t tell you how many cookies I’ve made with low-qual butter that look entirely different from those made with hi-qual butter. 

overhead shot of chocolate sandwich cookies with candy cane peppermint filling

So my absolute favorite butter of choice is Vermont Creamery’s Cultured Butter with Sea Salt. It’s made from fresh, high quality cream and churned to an 82% butterfat that bakes up the most moist scones, flakiest shortbreads, and softest chocolate peppermint sandwich cookies. 

crushed up peppermint candy sprinkled on sandwich cookie

In my eyes, if you’re going to spend time on holiday baking, you might as well do it right, with ingredients that take your baked goods to the next level. And Vermont Creamery has been my favorite butter for years, which is why I absolutely love being able to partner with them on posts that highlight how amazing their product already is 🙂

brownie peppermint sandwich cookies

How to make the best holiday dessert table

You can usually find me at the dessert table, grazing over all the Christmas cookies, bowls of candies, pies, and cakes. It’s obviously the best place to be.  And when I’m hosting, I want all my guests to be there too. So we’re filling you in on how to make the best holiday dessert table of all time:

  1. Go for a mix of classic and unique flavor: These Chocolate Peppermint Sandwich cookies are a classic christmas cookie. Make a few of those traditional flavors (think buckeyes, cut out sugar cookies, etc.), but also throw in some fun new flavors like gingerdoodles or tahini chocolate chip cookies!
  2. Make everything bite sized: Our stomachs are only so big. Size everything bite sized so that your guests can sample everything without going into a sugar coma.
  3. Create a variety of different types of treats: Dessert tables aren’t just about cookies! You can make cheesecake bars, coconut layer cakes, or truffles!
  4. Get some to go containers: I’m all about abundance on dessert tables, but that also means leftovers. So be sure to send your guests home with a goodie bag of tasty treats!

overhead shot of chocolate peppermint sandwich cookies

Happy Holidays and, more importantly, happy holiday baking!

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Chocolate Peppermint Sandwich Cookies

Happy Christmas Cookie season, babes! Whip up these delicious chocolate peppermint sandwich cookies for your next cookie exchange!

Happy Christmas Cookie season, babes! Whip up these delicious chocolate peppermint sandwich cookies for your next cookie exchange!

Scale

Ingredients

For the Chocolate Cookies:

For the Peppermint Buttercream:

Instructions

  1. Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. Set aside.
  2. In a standing mixer with a paddle attachment, cream butter and brown sugar on medium speed for 2 minutes. Add in the egg, vanilla extract, and salt and beat 1 minute more.
  3. Turn mixer to low and mix in the cocoa, flour, and baking soda, mixing until just combined.
  4. Use a 1/2 oz cookie scoop (or use a 1 oz cookie scoop and divide the dough in half) to scoop balls of dough. Roll each ball between palms to form a perfect circle, then place on prepared baking sheet and push down slightly, making a slightly flattened disk. You should have 32 scoops of dough.
  5. Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.
  6. To make the buttercream, beat the butter, sugar, peppermint extract and milk until light and fluffy, about 2 minutes. Gently fold in the candy cane pieces until just combined. Place frosting into a piping bag with a medium tip.
  7. Pipe roughly 1 tablespoon of frosting onto half of the cookies, then sandwich with remaining cookies. Drizzle with chocolate and top with crushed up candy canes! Keep refrigerated. Will last up to 5 days in the fridge.

This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!

6 comments

Lisa
Reply

What is the cookie drizzled with? Icing or white chocolate?

Sofi | Broma Bakery
Reply

Hey Lisa! We drizzled them with white chocolate, but it’s totally optional!

Jamie
Reply

These cookies where amazing. We tried them this yr to add to our Christmas cookies. They where a hit everyone loved them. I loved that they where bite sized.

Sofi | Broma Bakery
Reply

That makes us so happy to hear! Merry Christmas and happy cookie season!

heidi
Reply

These were SO good! I made them the day that Sarah posted them. Be sure to let them cool completely on the baking sheet. I’m making my second batch of them right now and doubled the recipe because I’m putting them in cookie boxes for friend, plus I have three kids who won’t stop eating whatever I’m baking.

justpeachy22
Reply

These are so delicious! Two tips: you really have to flatten them or they puff up a lot. Our look a bit like mini hamburgers! Also, we didn’t crush the candy enough so it didn’t fit though the piping bag. The only difference I noted is that the candy canes mixed in turned our filling pink. They didn’t come out as bright white as the pictures, but still look amazing

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