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Chocolate Peppermint Sandwich Cookies

Course cookies, Snack, Tea
Total Time 3 hours
Servings 24



  • 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

Peppermint Buttercream

  • 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.