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Chewy Chocolate Peppermint Holiday Sandwich Cookies - Courtney Made
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Chewy Chocolate Peppermint Holiday Sandwich Cookies

Course: Dessert
Cuisine: Cookies, Dessert
Servings: 12 cookies

Ingredients

Cookies:

  • 2 cup all purpose flour
  • 1/3 cup special dark cocoa powder or sub normal cocoa powder
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 3/4 cup butter softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup cane syrup OR molasses
  • 1 tsp vanilla extract
  • raw sugar for rolling

Peppermint Buttercream

  • 1 stick butter, soft (1/2 cup)
  • 1 3/4 cup powdered sugar
  • 2 drops peppermint extract just a little!
  • 1 tbsp heavy cream
  • Crushed peppermint for rolling

Instructions

Make the cookies:

  • Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
  • Combine the dry ingredients and set aside.
  • Cream the butter and sugars together until fluffy with a stand mixer with paddle attachment or an electric handheld mixer.
  • Scrape the sides and add in the cane syrup or molasses. Beat again.
  • Add in the egg and vanilla and beat again. Scrape the sides.
  • Add in the dry ingredients a little at a time, being sure not to overmix the dough once it comes together.
  • Scoop the cookies using a 1 1/2 tbsp cookie scoop. Roll them into balls and roll in the raw sugar. Spread 12 evenly across each baking sheet.
  • Bake for 11-12 minutes, careful not to overbake or they'll lose their chewiness. Remove from oven and allow to cool completely. They'll deflate as they cool!

Make the buttercream:

  • Beat all ingredients for buttercream together on low and work your way up to high, scraping the sides of the bowl as necessary. Beat on high for about a minute to ensure light and fluffy texture.
  • Scoop the buttercream into a piping bag or a ziplock with a hole cut in the corner. Pipe the buttercream onto the bottom of a cookie and top with a second cookie.
  • Roll the sides in crushed peppermint.
  • Enjoy!