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Chocolate Sandwich Cookies

chocolate sandwich cookiesCrushing candy canes and coating these Chocolate Sandwich Cookies makes for a seasonally appropriate dish. Have you ever coated cookies with chocolate and crushed candy canes?

It’s a nice way to take a classic cookie and add a seasonal twist with very little effort. These are great with or without candy canes because the cookies are chocolate shortbread and sandwiched between a minty filling.

chocolate peppermint sandwich cookieschocolate peppermint cookies

Chocolate and mint are a match made in heaven and though they are most popular around the Christmas season, it is also great any other time of year.

Candy canes seem a difficult find in certain place so you might have to resort to purchasing online, which is exactly what was done to make these.

Why you’ll love these

Chocolate shortbread

The chocolate shortbread is light and full of cocoa flavor.

Minty coating

The peppermint icing filling that sandwiches the cookies together is intensified with the candy cane coating that makes these easy to dig into.

How to prepare Chocolate Sandwich Cookies

  • Whip it: Whip the butta until pale.
  • Dries: Add all the dry ingredients and combine until smooth.
  • Roll out: Between two sheets, roll the dough out.
  • Cookie cutter: Press a round cookie cutter into the dough and before you pull away press and turn your thumb into the center to make that print.
  • Batch em: Continue cutting and pressing your thumbprint into the cookie dough until your cookies have all been cut out.
  • Chill: Place on a tray and chill.
  • Bake: Place in the oven and bake until lightly golden on the edges.
  • Cool: Set aside to cool.
  • Minty filling: Stir the filling ingredients together until a loose icing forms.
  • Fill: Pipe or spread over one cookie then sandwich.
  • Coat: Dip into melted chocolate and sprinkle over crushed candy canes.
  • Serve: Allow the cookies to set before digging in!

Tips for the best Chocolate Sandwich Cookies

Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.

More cookie recipes you’ll enjoy

Coffee Sandwich Cookies

Australian Mint Slice

Chocolate Mint Thumbprint Cookies

Chocolate Sandwich Cookies
Recipe by Roamingtaste
Makes 11 sandwich cookies

Ingredients:
Chocolate Shortbread
150 grams / 5.3 ounces butter, softened
35 grams / 1/3 cup confectioner’s/icing sugar, sifted
25 grams / 1/4 cup cornflour, sifted
56 grams / 1/2 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
2 1/2 tablespoons milk
5 grams butter, room temperature
Chocolate coating
50 grams / 1.76 ounces dark chocolate, roughly chopped
1 teaspoon coconut oil
3 candy canes, crushed

Directions:
Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.

Beat the butter on medium speed until light and fluffy, approximately 3 minutes.

Add in the sugar, cornflour, cocoa powder and flour and beat on low until well combined and no dry portions remain in the bowl.

Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.

Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.

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.

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.

Set your cookie aside on your top layer of greaseproof paper and set on a tray.

Repeat with the remaining dough.

Set the cookies in the fridge for 15 minutes.

Place your cookies onto a baking tray with 2 inches gap between each.

Bake in the oven for 14 minutes then remove and place on a cooling tray.

Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.

Spread or pipe the icing onto one cookie and sandwich together with another equal sized cookie.

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 medium heat until the chocolate is melted and smooth.

Dip the uncovered portion of your cookies into the chocolate coating 1/3 of the surface and sprinkle over more crushed candy canes.

Set aside to cool and set completely.

Grab alongside your favorite hot beverage.

peppermint cookies chocolatepeppermint cookies recipes

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chocolate sandwich cookies

Chocolate Sandwich Cookies

  • Author: Sylvie Taylor
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per batch
  • Total Time: 1 hour
  • Yield: Makes 11 sandwiches 1x
  • Category: Cookies

Description

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

Scale

Chocolate Shortbread
150 grams / 5.3 ounces butter, softened
35 grams / 1/3 cup confectioner’s/icing sugar, sifted
25 grams / 1/4 cup cornflour, sifted
56 grams / 1/2 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
2 1/2 tablespoons milk
5 grams butter, room temperature
Chocolate coating
50 grams / 1.76 ounces dark chocolate, roughly chopped
1 teaspoon coconut oil
3 candy canes, crushed


Instructions

  • Preheat the oven to 180ºC/350F and line a baking tray with greaseproof paper.
  • Beat the butter on medium speed until light and fluffy, approximately 3 minutes.
  • Add in the sugar, cornflour, cocoa powder and flour and beat on low until well combined and no dry portions remain in the bowl.
  • Measure out 2 equal portions of greaseproof paper and invert the crumbly dough onto one portion of the dough.
  • Press the second piece of greaseproof paper over the top and press down, rolling out the dough to 1/3 inch thick.
  • 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.
  • 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.
  • Set your cookie aside on your top layer of greaseproof paper and set on a tray.
  • Repeat with the remaining dough.
  • Set the cookies in the fridge for 15 minutes.
  • Place your cookies onto a baking tray with 2 inches gap between each.
  • Bake in the oven for 14 minutes then remove and place on a cooling tray.
  • Place the confectioner’s sugar, peppermint extract and milk in a bowl and combine until smooth.
  • Spread or pipe the icing onto one cookie and sandwich together with another equal sized cookie.
  • 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 medium heat until the chocolate is melted and smooth.
  • Dip the uncovered portion of your cookies into the chocolate coating 1/3 of the surface and sprinkle over more crushed candy canes.
  • Set aside to cool and set completely.
  • Grab alongside your favorite hot beverage.

Notes

Chilling the dough after rolling it out: The chill time, despite how short it is, allows the butter dough to firm up resulting in cookies that will spread less and also ensuring a more even bake.

Recipe by Roamingtaste


Nutrition

  • Calories: 273 calories per cookie
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