Oh hey look at that! Time for more holiday cookies!
Since we’re keeping things simple over here, these cookies are extremely low maintenance. They’re not like other cookies, they’re cool cookies. So basically you can’t go wrong.
It’s the same base as these cookies, which goes to show that all in need in life – and baking – is a good foundation. To quote Dakota Fanning in Uptown Girls (one of the best movies of all time), “Fundamentals are the building blocks of fun”. The only difference is cocoa powder and a little secret ingredient that enhances the chocolate flavor, making them extra chocolatey: instant coffee.
I usually steer clear of buttercream frosting (let me explain: I LOVE butter and sugar, but the thought of eating a buttery sugary bomb doesn’t always sound appealing to me), however it’s Christmas and we’re being festive so calories don’t count and who needs nutrients anyway? To make it a little creamier and velvety we’re adding white chocolate to the buttercream, which gives it a lovely texture and it’s truly the best filling to these indulgent cookies.
Chocolate Peppermint Sandwich Cookies
- 1 egg yolk
- 3/4 cup (75g) confectioners’ sugar
- 1/2 tsp salt
- 1 tsp instant coffee
- 3/4 cup (185g) butter
- 1 1/2 cups flour (204g)
- 1/2 cup cocoa powder (100g)
- 1 cup butter, room temperature
- 12 ounces white chocolate, melted and cooled slightly
- 1 cup confectioners’ sugar
- 1 tsp peppermint extract
- 1/4 cup crushed candy canes
- In the bowl of a stand mixer combine the sugar, butter, egg yolk, salt, and instant coffee, and beat until smooth (you can also use a hand mixer).
- Add the flour and cocoa powder, mixing until smooth and the dough comes together, but don’t over mix. The mixture might seem dry at first, but it will quickly come together. If it doesn’t, mix in a tablespoon of water.
- Shape the dough into a flattened disk, and wrap in plastic. Refrigerate for 2 hours, or overnight.
- When you’re ready to bake, remove the dough from the refrigerator, and let it soften for about 15 minutes, until it feels soft enough to roll. It should still feel cold, but not too hard.
- Preheat the oven to 350°F.
- Lightly coat your work surface and rolling pin with flour. Roll the dough to 1/8″ thick and use a cookie cutter to cut shapes. Re-roll and cut the dough scraps. Place the cookies on ungreased or parchment-lined baking sheets – they can be close together as they won’t spread too much.
- Pop the baking sheet in the freezer for about 10 minutes to firm up.
- Bake the cookies for 12 to 14 minutes, or until they’re set and just beginning to brown around the edges. Remove the cookies from the oven, and transfer to a rack to cool.
- To make the filling: in a large bowl, using a handheld mixer, beat the butter at medium speed until creamy. Add the confectioners’ sugar and peppermint extract and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Beat in the melted white chocolate. Place frosting into a piping bag with a medium tip.
- Pipe 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.
If you make this Chocolate Peppermint Sandwich Cookies please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And don’t forget to also tag me on Instagram! I’d love to see your photos.