Ingredients

1/2 cup salted butter (softened)

1 cup granulated sugar

1 egg

1/2 teaspoon peppermint extract

1 1/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 cup salted butter (softened)

1/4 cup vegetable shortening

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

3-4 cups powdered sugar

2 peppermint candy canes (crushed)

4 cups semi-sweet chocolate chips

1/2 teaspoon peppermint extract

4 peppermint candy canes (crushed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, use a hand mixer to cream 1/2 cup softened butter and granulated sugar until light and fluffy.

Step 2: Mix in the egg and 1/2 teaspoon peppermint extract until smooth. Stir in the flour, cocoa powder, and salt until fully combined.

Step 3: Shape the dough into a log about 2 inches in diameter. Wrap it in plastic wrap and place it in the freezer for 30 minutes to 1 hour until firm.

Step 4: Slice the chilled dough very thinly into about 80 slices using a sharp knife. Place the cookie slices on parchment paper-lined baking sheets.

Step 5: Bake the cookies in batches for 10 minutes. Once baked, slide the parchment paper onto a wire rack and allow the cookies to cool completely. They will harden as they cool.

Step 6: For the filling, in a medium bowl, cream together 1/2 cup softened butter, vegetable shortening, vanilla extract, and 1/2 teaspoon peppermint extract using a hand mixer.

Step 7: Gradually add powdered sugar, 1/2 cup at a time, mixing until the filling is thick. Stir in the crushed candy canes.

Step 8: Scoop teaspoon-sized portions of filling and gently flatten them between your fingers. Sandwich the filling between two cooled chocolate cookies, pressing gently to adhere.

Step 9: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. Stir in 1/2 teaspoon peppermint extract.

Step 10: Dip each sandwich cookie into the melted chocolate using a fork to fully coat it. Place coated cookies on wax or parchment paper-lined trays and sprinkle the tops with crushed candy cane.

Step 11: Repeat with remaining cookies. Chill the coated cookies in the refrigerator until the chocolate coating is firm and set.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the cookie dough or sprinkle additional crushed candy canes on the filling before sandwiching.

Use dark or milk chocolate chips instead of semi-sweet for a different chocolate intensity.

If you don’t have candy canes, crushed peppermint candies or peppermint-flavored sugar can be a good substitute.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and freeze it for up to one month. Thaw in the refrigerator before slicing and baking as directed.

Is there a way to make these cookies without peppermint extract?

While peppermint extract is key to the signature flavor, you can omit it or substitute with vanilla extract for a more neutral taste, but the cookies will lose their peppermint character.