Here’s how we spell holiday season bliss: pairs of rich and fudgy cookies with a little crunch on the outside, a layer of snowy white chocolate-peppermint ganache between them, and crushed peppermint candies around the rim. Feel free to serve them with a glass of milk.
Satisfy your sweet tooth with this easy-to-make recipe for Chocolate Peppermint Patty Sandwich Cookies.
1. Info for Chocolate Peppermint Patty Sandwich Cookies
- Cook Time: 30 min
- Total Time: 30 min
- Servings: 12
- Calories: 433.14 kcal
2. Ingredients for Chocolate Peppermint Patty Sandwich Cookies
- 1/3 cup whipping cream
- 1/4 tsp. peppermint extract
- 3/4 cup white chocolate chips
- 2 cup dark chocolate chips
- 1/4 cup unsalted butter (softened, cut into pieces)
- 1 cup sugar
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 Tbsp. unsweetened cocoa powder
- 11 candy canes (or 1/2 cup crushed peppermint candies)
- Heat the cream and peppermint extract in a small saucepan over high heat. Place the white chocolate chips in a small bowl. When cream begins to boil, remove from the heat and pour over white chocolate chips. Let stand for 30 seconds for chocolate to begin to melt, then stir or whisk until smooth. Set aside.
- In a microwave-safe bowl, microwave the dark chocolate chips on high in 30 second increments until just melted. Stir with a spatula until smooth.
- Put the butter and sugar in a stand mixer bowl. Beat on low speed to blend, then beat on medium speed until soft and light, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating until blended.
- Whisk together the flour, baking powder, salt, and cocoa powder in a small bowl. Add to the egg mixture and beat on low speed until blended. Scrape down the sides of the bowl as needed.
- Add melted dark chocolate to dough and mix on low speed until fully combined and no butter chunks are visible.
- Line two baking sheets with parchment paper.
- Use a cookie dough scoop or spoon to drop 24 portions of dough onto the prepared baking sheets, using about 1 tablespoon for each, spacing them 2 inches apart. The batter will be loose and tacky.
- Freeze the cookies for 10 minutes while the oven preheats.
- Preheat the oven to 350°F.
- Remove cookies from freezer. With clean hands, press the dough down into flat, round disks.
- Bake the cookies on racks on upper-third and lower-third racks of oven, switching pan positions halfway through cook time, until they’ve risen and no longer look wet in the center, about 10 minutes.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Using a spatula, transfer cookies to cooling racks and let cool completely, 20-30 minutes.
- Chop the candy canes into small pieces, or use a food processor and pulse candy canes a few times. Pour crushed candy onto a plate and spread them out evenly.
- Invert half of the cooled cookies so they’re flat-side up. Using a spoon, spread each with 1 teaspoon of the reserved white chocolate ganache. Top with remaining cookies, keeping flat sides together. Squish each cookie sandwich so the ganache is visible on the edges. Roll edges of cookies in crushed peppermint so it sticks to the ganache.
- Serve immediately, store in an airtight container at room temperature for up to 3 days, or chill in the refrigerator for 1 week.