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.
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.
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.
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.
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.
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 🙂
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:
- 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!
- 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.
- 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!
- 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!
Happy Holidays and, more importantly, happy holiday baking!Print
Chocolate Peppermint Sandwich Cookies
Happy Christmas Cookie season, babes! Whip up these delicious chocolate peppermint sandwich cookies for your next cookie exchange!
For the Chocolate Cookies:
- 1/2 cup Vermont Creamery Cultured Butter with Sea Salt, room temperature
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup cocoa
- 1/2 cup flour
- 1/2 teaspoon baking soda
For the Peppermint Buttercream:
- ½ cup Vermont Creamery Cultured Butter with Sea Salt, room temperature
- 1 ½ cups powdered sugar
- 1 ½ teaspoons peppermint extract
- ¼ cup crushed candy canes
- 1 tablespoon milk
- Preheat oven to 350°F. Grease or line two baking sheets with parchment paper. Set aside.
- 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.
- Turn mixer to low and mix in the cocoa, flour, and baking soda, mixing until just combined.
- 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.
- Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.
- 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.
- 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!