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Chocolate Candy Cane Sandwich Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24

If you are looking for an indulgently rich chocolate cookie with all the peppermint flavors of Christmas, look no further than our Chocolate Candy Cane Sandwich Cookies. The candy cane crushed peppermint buttercream is sandwiched between two decadent brownie-like chocolate cookies for a sweet treat that is delicious to eat and beautiful to look at.



Step 1

Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper. Set aside.

Step 2

Cream 1.5 cups butter and brown sugar with a hand mixer or stand mixer on medium speed for 2 minutes. Add egg, vanilla extract, and salt and beat for an additional minute.

Step 3

Turn the mixer to low and mix in the cocoa, flour, and baking soda, mixing until just combined.

Step 4

Use a 1 oz cookie scoop and divide the dough in half to scoop equal-sized balls of dough. Roll each ball between palms to form a perfect circle, then place it on a prepared baking sheet and push down slightly, making a slightly flattened disk. You should have 48 scoops of dough.

Step 5

Bake for 7 minutes, then remove from heat and allow cookies to cool on baking sheets until they reach room temperature.

Step 6

In another bowl, beat the 1.5 cup butter, powdered sugar, peppermint extract, and milk until light and fluffy, about 2 minutes. Gently fold in the peppermint candy pieces until just combined. Place frosting into a piping bag with a medium tip.

Step 7

Pipe roughly 1 tablespoon of frosting onto the bottom half of the cookies, then sandwich it with the top half of a cookie.

Cook's Notes

Refrigerate in a sealed container in the refrigerator for up to 5 days.

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