Chocolate Peppermint Sandwich Cookies Recipe By Chef Jenna Huntsberger

To learn more about this recipe, see our related story, Cookie Nook, in our DC edition. 

Recipe adapted from Jenna Huntsberger, Whisked!, Washington, D.C.

Chocolate Peppermint Sandwich Cookies
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Chocolate Peppermint Sandwich Cookies from Jenna Huntsberger, Whisked!, Washington, D.C.
  • Cookies3 cups all-purpose flour
  • ⅔ cup natural cocoa powder, sifted
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • Mint Filling2 sticks unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
Optional Ingredients
  • 3 drops green food coloring (optional)
  1. Make the cookies: In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle, mix together the butter and granulated sugar until lightened and fluffy, about 5 minutes. Add the egg and vanilla and beat just until incorporated. Add the flour mixture and mix until evenly combined.
  3. Turn the dough onto a lightly floured work surface and divide into two pieces. Shape each mound of dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour or overnight.
  4. Preheat the oven to 350°. Working one chilled disk at a time, roll out the cookie dough on a floured work surface until ¼ inch thick. Use a 2½-inch round cookie cutter to cut the dough into circles and place on a parchment-lined cookie sheet. Bake the cookies until the edges are firm and the centers are slightly soft and puffed, about 8 to 10 minutes. Set aside to cool completely before filling.
  5. Make the filling: In the bowl of a stand mixer fitted with the paddle, beat the butter and powdered sugar together until light and fluffy, about 5 minutes. Add the vanilla and peppermint extracts and stir to incorporate. Stir in the food coloring, if using. Scoop the filling into a piping bag or use a spoon to scoop 1 to 2 tablespoons of the filling onto the center of half of the cookies. Top each with another cookie and press down slightly to evenly distribute the filling. Serve immediately.
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