The first time that Katie and I had these cookies was when our husbands’ aunt brought them to a Christmas family gathering. We both took a bite and immediately demanded the recipe. The combination of peppermint and chocolate is simply fantastic. The trick is keeping them small, both to get the correct yield and to avoid having too much peppermint. (Is that even possible…?)
What you need:
For the cookie:
- 1 c. sugar
- 1 c. unsalted butter, softened
- 1 egg
- 1 t. vanilla (store-bought or homemade)
- 2 c. all-purpose flour
- 1/2 c. unsweetened cocoa
- 1/2 t. baking soda
- 1/4 t. salt
- 1/2 c. crushed peppermint candies (about 20)
For the frosting:
- 2 c. powdered sugar
- 1/4 c. unsalted butter, salted
- 1/2 t. peppermint extract
- 1-2 T. milk
- 1/4 c. white chocolate covered peppermint candies*
*This ingredient is found in the frosting section, not by the cookie ingredients sold in the baking section. We use an Andes branded variety called “Peppermint Crunch.” It’s a little pricey, but lasts several years if you just stick it in the freezer. Katie and I have been using the same bag for about three years, and it’s not all gone!
- electric mixer fitted with paddle attachment
- rolling pin
- wax paper
- 1 inch circle cutter
- cookie sheet(s)
- cooling racks
Time: 30 minutes prep, 1 hour chilling time, 2-3 hours rolling/baking
Freezeable: Yes, we always make these ahead of time and freeze them until Christmas.
Serves: Makes 7-9 dozen
Multiplying the recipe: One batch makes 7-9 dozen sandwich cookies. We’ve never doubled it, and actually usually split the one batch between us. If you do need to double it, make sure that you separate the dough into four discs wrapped in plastic.
Chocolate-Mint Sandwich Cookies
If you need to crush your peppermint candies, unwrap them and place them in a Ziplock bag. Smash them with your rolling pin (I’ve even used a meat tenderizer before). Measure them after they are crushed. Set them aside.
Combine sugar, butter, egg, and vanilla in the mixer bowl. Beat at medium speed until creamy, about 2 minutes. Reduce speed to low; add flour, cocoa, baking soda, and salt. Beat until well mixed, about 2 minutes. Stir in candies. Divide dough in half. Shape each half into a round disc. Wrap each round in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 400F. Roll dough, one half at a time, on lightly floured surface to 1/8 inch thickness. I have found it easiest to place the dough between pieces of lightly floured waxed paper to prevent it from sticking. Cut with 1 inch cookie cutter. This seems small, but remember that it will be a sandwich cookie, so each one will be two cookies plus frosting – it ends up being similar in size to an Oreo. Place 1 inch apart on ungreased cookie sheets. Bake for 6-8 minutes or until set. Cool completely.
Combine powdered sugar, butter, and peppermint extract in the mixer bowl. Beat at medium speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Stir in crushed candies. Spread 1/2 t. frosting onto flat side of one cookie; top with second cookie, flat side down. Squeeze together gently. Repeat with remaining cookies. We had to be pretty exact with the 1 inch cookie cutter and the 1/2 t. of frosting.