Crushed candy canes coat these Chocolate Sandwich Cookies that sandwich two chocolate shortbread with a peppermint icing before dipping half in chocolate and holiday candies for a perfect Holiday gift or snack.
Table of Contents
Ingredients and substitutions for Chocolate Sandwich Cookies
- Butter: Room temperature unsalted butter was used here, though salted butter would also work if that’s what you have on hand. Room temperature is best as this combines with the sugar and helps give your cookies that melt-in-your-mouth texture.
- Sugar: The best sugar here is icing or confectioner’s sugar which dissolves into the butter and due to it’s incredibly fine texture this is the second key to that melt-in-your-mouth result with these cookies. It is not recommended to substitute with another other sugar completely as the texture in the cookies would change.
- Plain flour: Plain or all purpose works best here for a nice shortbread base, however, you could use bread flour in equal measure here if that’s all you have on hand.
- Cocoa powder: High quality plain cocoa powder is used here to really give that chocolate flavor intensity.
- Corn starch: Sometimes termed cornflour in certain parts of the globe. Corn starch is what gives our cookies a nice crunch.
- Peppermint extract: A nice strong peppermint extract was used here, though you could add in a tiny amount of green natural food coloring, to give it a more minty color.
- Milk: The tiniest little bit of milk gives our peppermint icing filling enough moisture to drip into the thumbprint of our cookies whilst also allowing it to set once it's in place.
- Candy canes: The traditional white and red ones add a great color here, though you could replace with any color candy canes or peppermint candies that you can easily source.
See recipe card for quantities.
How to make Chocolate Sandwich Cookies:
Step 1: Whip it: Whip the butter and sugar until pale.
Step 2: Dries: Add all the dry ingredients and combine until smooth.
Step 3: Roll out: Between two sheets and press a round cookie cutter into the dough until all the cookies are cut out.
Step 4: Chill and bake: Place on a tray and chill before baking until lightly matte and golden at the edges.
Step 5: Minty filling: Stir the filling ingredients together until a loose icing forms. Pipe or spread over one cooled cookie then sandwich.
Step 6: Coat: Melt the chocolate and dip ¼-1/3 cookie to coat. Sprinkle over crushed candy canes.
Step 7: Serve: Allow the cookies to set before digging in!
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Chocolate Sandwich Cookies
Chocolate shortbread cookies are sandwiched between peppermint icing and coated in chocolate before being sprinkled with crushed candy canes for a great seasonal twist.
Ingredients
Chocolate Shortbread
- 150 grams / 5.3 ounces butter softened
- 35 grams / ⅓ cup confectioner’s/icing sugar sifted
- 25 grams / ¼ cup cornflour sifted
- 56 grams / ½ cup cocoa powder sifted
- 150 grams / 1 cup - 1 tablespoon plain flour
Peppermint filling
- 115 grams / 1 cup confectioner’s/icing sugar sifted
- 2 teaspoons peppermint extract
- 35 grams / 2 ½ tablespoons milk
- 5 grams / 1 teaspoon butter room temperature
Chocolate coating
- 50 grams / 1.76 ounces dark chocolate roughly chopped
- 1 teaspoon coconut oil
- 3 candy canes crushed
Instructions
Chocolate Shortbread
- Preheat the oven to 180ºC/350F and line a baking tray with parchment paper.
- Toss the butter and sugar into a bowl and whip on medium speed until light and fluffy, approximately 3 minutes.
- Add the cornflour, cocoa powder and flour and whip on low until well combined and no dry portions remain in the bowl.
- Place the dough between 2 equal portions of parchment paper and roll out the dough to ½ inch thickness.
- Pull away the top piece of the paper and lightly flour the top of the dough to smooth it out.
- Press a round cookie cutter into the edge of your dough and lightly slide a thin offset spatula underneath your cookie and lift up, lightly pressing the top of your edges to loosen away from the cookie cutter.
- Place onto the prepared tray with 1 inch between each cookie.
- Bake in the oven until lightly matte in appearance, approximately 14 minutes.
- Remove and place on a cooling tray to cool completely.
- Once cooled, pair off the evenly matched cookies.
Peppermint Filling
- Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.
- Spoon or pipe into the center of one cookie and sandwich together with a second.
Chocolate Coating
- Press half of the cookie edges into the crushed candy canes, leaving a portion uncovered.
- Meanwhile, place the chocolate and coconut oil into a double boiler on low heat until the chocolate is melted and smooth or melt together in a microwave.
- Dip the uncovered portion of your cookies into the chocolate coating and sprinkle over more crushed candy canes.
- Place on a parchment surface to set completely.
- Grab one or two and enjoy alongside your favorite hot beverage.
- Dig in!
Notes
- Cocoa powder: High quality plain cocoa powder is used here to really give that chocolate flavor intensity.
- Peppermint extract: A nice strong peppermint extract was used here, though you could add in a tiny amount of green natural food coloring, to give it a more minty color.
- Candy canes: The traditional white and red ones add a great color here, though you could replace with any color candy canes or peppermint candies that you can easily source.
- Diameter of the cookie cutter: The cookie cutter used here was 5 centimeters or 2 inches, making for a medium sized cookie.
Nutrition
Calories: 273kcal
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