Chocolate sugar wafers filled with peppermint buttercream and old-fashioned peppermint pieces.
These yummy holiday cookies look similar to Oreos but taste like thin mints.
The dough for these cookies is a basic butter-sugar dough. Due to the amount of butter used in the recipe, freezing the dough before transferring the cookies to bake is essential. If the butter isn’t allowed to harden, the cookies will not come off the parchment paper. If the dough softens before all the cookies have been cut and transferred, it can be put back into the freezer. Or it can be rolled and rerolled as many times as needed. This is also great because there is no waste.
The buttercream is dense and made to sit at room temperature. You can make the filling in advance and refrigerate, but it will need to be allowed to soften before piping. To flavor the buttercream, I used Lorann peppermint oil. Peppermint extract can also be used. Just adjust the recipe amount to suit your taste.
I used old-fashioned peppermint sticks to garnish these cookies. They are soft and have a buttery flavor. But this is just my taste preference. If you prefer regular candy canes or peppermint candies, use them.
Chocolate Peppermint Sandwich Cookies
- 11 tbsp butter softened
- 2/3 cup brown sugar
- 1/4 cup sugar
- 1/3 tsp salt
- 1 tsp vanilla
- 1 1/4 cup flour
- 2 tbsp dark cocoa powder
- 3 tbsp cocoa powder
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 pinch salt
- 10 drops peppermint oil (Lorann brand)
- 2 sticks old fashioned peppermints or candy canes
- Cream the butter with the sugars, and salt. Mix in the vanilla. Scrape down the bowl and add the flour and cocoa powder. Mix the dough well. Spray two large sheets of parchment paper. Roll the dough between the papers to 1/8-1/4 inch thickness. Place the dough on a sheet pan and freeze for 30 minutes.
- Preheat the oven to 325 degrees. Line three sheet pans with parchment. Pull the cookie dough from the freezer. Release the parchment from both sides of the dough. Keep one sheet under the dough and discard the other. Using a 2 inch cutter, quickly cut rounds from the dough and place them on the prepared sheet pan an inch apart. Bake the cookies for 12-15 minutes. Reroll any remaining dough and repeat the freezing/ cutting process. Remove from the oven and cool completely before removing from the pan and filling with butter cream.
- Cream the butter with the salt and sugar. Add the peppermint oil. Place the buttercream in a piping bag with a round tip. Keep at room temperature until ready to use.
- Crush the peppermint sticks into pieces and place in a bowl. Pipe a layer of buttercream onto half of the cookies. Top the buttercream with the other half of the cookies. Roll the edge of the cookies in the peppermint pieces. Store in an airtight container.