Every Christmas, I look foward to my Chocolate Peppermint desserts and these Chocolate Peppermint Sandwich Cookies are no exception. In fact, these sandwich cookies may just be my proudest creation this Christmas. Not only do they come with a refreshing peppermint cream, the cookies sandwiching the cream are nicely chocolatey and rich. It’s almost like eating hot chocolate!
It shouldn’t come as a surprise as well that this recipe will be simple. In fact, these look almost like macarons but with less than half the effort.
Firstly, you will have to bake your chocolate cookies. Here, I used my trusty Brownie Crinkle Cookies Recipe to churn out cookies with chocolatey goodness. I did minor tweaks to the method and recipe to make smaller, bite-sized pieces so that there’s more to share and they look especially adorable as so.
Then, you can proceed to make the peppermint cream. I decided to use dairy whipped cream as they are flavourful and melt-in-your-mouth. However, you may require a bit of skill to tell where to add in your peppermint extract / flavour and green food colouring. This is because if you add them in too late, your whipped cream will curdle and separate. Hence, the best word of advice I can give is to add both of them before the stiff peak stage. Preferably, add them in after it has slightly doubled in volume (approx 2 – 3 mins in).
Finally, matchmake the cookies, pipe, and you have them assembled! I would also suggest that you can crush up some peppermint candy canes to coat to boost the peppermint flavour profile of these. Additionally, these are best served fresh or in room temp. Else, the cream may deflate!
I have also prepared a short video for your reference. Should you require additional help, feel free to let me know! Without further ado, the recipe.
Chocolate Peppermint Sandwich Cookies Recipe
by Javier Tan November-15-2023
These Chocolate Peppermint Sandwich Cookies come with a harmony of flavours between dark chocolate and refreshing peppermint cream!
Ingredients (Brownie Crinkle Cookies)
1/2 Cup or 115g Butter
2/3 Cup or 160g Semisweet Chocolate Chips
2/3 Cup or 130g Granulated White Sugar
2 Eggs, Large, At Room Temperature, Each weighing 55g inclusive of shell
1 Teaspoon or 5ml Vanilla Extract
1/4 Teaspoon or 1.4g Table Salt
1 Cup + 2 Tablespoons of Flour, or 135g All Purpose Flour or Plain Flour
1/3 Cup + 1 Tsp or 30g Cocoa Powder
1 Teaspoon or 4g Baking Powder
Ingredients (Peppermint Cream)
1 and 1/4 Cup or 300g of Whipping Cream (I used Bulla’s thickened cream)
2 Tsps or 10ml of Peppermint Extract / Flavour
Green Food Colouring, Optional, To Taste
Melt together butter and chocolate (double boiling or low heat) and set aside to cool for 5 mins.
Then, mix in the sugar followed by 2 eggs, vanilla and salt until it forms a mixture of a single consistency.
Sift in the dry ingredients (cocoa powder, flour, baking powder) into the wet ingredients and whisk in until no dry ingredients can be observed.
Portion the cookies into teaspoonfuls or tablespoonfuls and place them on your baking trays lined with parchment paper. Meanwhile, preheat your oven to 180 degrees C / 350 F. Note: They can spread up to 1.5x of their size if tablespoonfuls, and will not spread as drastically for teaspoonfuls.
Bake for about 8-10 minutes (longer if using tablespoonfuls), or until nicely cracked and a little domed. However, underbaking is better than overbaking!
Set aside the cookies to cool and in the meanwhile, whip up the peppermint whipped cream.
Whip the cream until thickened (approx double in size, 2 – 3 mins) then add in the peppermint extract / flavour and food colouring before whipping to stiff peaks.
Transfer the cream to a piping bag.
Match the cookies and pipe the cream in.
Serve and enjoy!
Prep time: 20
Cook time: 50
Total time: 1 hour 10
Yield: Approx 20 Chocolate Peppermint Sandwhich Cookies (40 cookies total)
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Best eaten fresh or stored in the refrigerator for up to 2 weeks. Please note that the cream may deflate over time so it’s best to refrigerate after piping.