Decadent Peppermint Chocolate Sandwich Cookies: Your Ultimate Holiday Treat Recipe

Prepare to delight your taste buds and impress your guests with these **Peppermint Chocolate Sandwich Cookies**. This recipe combines the rich, dark goodness of soft chocolate cookies with a creamy, refreshing **peppermint cheesecake filling**, creating a truly irresistible treat. Perfect for holiday gatherings, thoughtful gift-giving, or simply adding a touch of festive magic to your dessert trays, these cookies are a winter wonderland in every bite. They’re not just cookies; they’re a celebration of seasonal flavors, beautifully presented and guaranteed to disappear fast!

As the colder months arrive, these holiday cookies become an absolute must-have. Imagine serving them at your next cookie exchange, watching as friends and family eagerly reach for them, or bringing them to a Christmas party where they vanish within minutes. This recipe yields a generous few dozen cookies, ensuring there’s plenty to go around and share the joy. The harmonious blend of a deep chocolate cookie base and a cool, minty, marshmallow-infused cheesecake filling evokes the cozy comfort of a cup of hot cocoa, but in a delightful cookie form. Each bite is a symphony of soft, chewy, and crunchy textures, making them a standout dessert.

What Makes These Peppermint Chocolate Sandwich Cookies So Special?

These aren’t just any cookies; they are an experience. Our Peppermint Chocolate Sandwich Cookies feature exquisitely dark chocolate cookies that are incredibly soft and chewy, providing the perfect contrast to their decadent center. Nestled between these chocolatey layers is a luscious, no-bake peppermint cheesecake filling, offering a cool, creamy, and rich burst of mint flavor. To complete this masterpiece, each assembled cookie is then rolled in a generous coating of vibrant, crushed peppermint candies. The result is a visually stunning cookie that tastes even better than it looks. The satisfying crunch of the peppermint candies, combined with the refreshingly cool and rich cheesecake filling, all encased by two tender chocolate cookies, truly elevates these to the ultimate holiday cookie status. They are a delightful blend of textures and bold flavors that embody the spirit of the festive season.

Why You’ll Love This Peppermint Chocolate Sandwich Cookie Recipe

• **Festive Flavor Profile:** The classic combination of rich chocolate and refreshing peppermint is a holiday favorite, perfect for evoking winter cheer.
• **Irresistible Texture:** Enjoy the perfect balance of soft, chewy chocolate cookies, a smooth, creamy no-bake cheesecake filling, and the delightful crunch of crushed peppermint candy.
• **Visually Stunning:** Adorned with vibrant crushed peppermint, these cookies are beautiful and festive, making them ideal for holiday gifting or display on a dessert table.
• **No-Bake Filling Convenience:** The peppermint cheesecake filling requires no baking, saving you time and simplifying the overall process.
• **Generous Yield:** This recipe makes several dozen cookies, ensuring you have enough to share with loved ones, take to parties, or keep for yourself!
• **Make-Ahead Friendly:** Both the cookies and the filling can be prepared in advance, and the assembled cookies can be refrigerated or frozen, making holiday entertaining a breeze.
• **Crowd-Pleaser:** These unique and delicious cookies are always a hit, guaranteed to be a favorite among both kids and adults.

Ingredients for Peppermint Chocolate Sandwich Cookies

For the Dark Chocolate Cookies:

Crafting the perfect chocolate cookie base is key to these sandwich cookies. Here’s what you’ll need for soft, chewy, and intensely chocolatey layers:

• **All-Purpose Flour:** We’ll need 1 1/4 cups of all-purpose flour. This forms the essential structure of our cookies, providing the tender crumb you expect from a perfect cookie.
• **Dutch Processed Cocoa Powder:** A full 1/2 cup of Dutch processed cocoa powder is crucial for achieving that rich, deep dark chocolate flavor and color. Brands like Hershey’s Special Dark are excellent choices for a truly decadent cookie. Dutch processing reduces the acidity, resulting in a smoother, less bitter chocolate taste.
• **Baking Soda:** Just 1 teaspoon of baking soda acts as our leavening agent. When combined with the slight acidity of other ingredients (even Dutch cocoa has some residual acidity, and brown sugar is slightly acidic), it helps the cookies rise slightly and achieve a soft, puffy texture.
• **Salt:** A mere 1/8 teaspoon of salt is a powerful flavor enhancer. It balances the sweetness of the sugars and deepens the chocolate notes, making all the other flavors shine. Don’t skip it!
• **Unsalted Butter:** One stick (1/2 cup) of room temperature unsalted butter adds essential fats and richness to the cookie dough, contributing to their tender texture and delicious flavor. Ensure it’s softened, but not melted, for optimal creaming.
• **Sugars (Granulated & Brown):** We use a combination for the best texture: 3/4 cup of granulated sugar for sweetness and crisp edges, and 1/4 cup of dark brown sugar, which adds moisture, chewiness, and a subtle molasses flavor that complements the chocolate beautifully.
• **Large Egg:** A single large egg acts as the primary binder in our recipe, helping to hold all the ingredients together and adding moisture, resulting in a cohesive and chewy cookie.
• **Pure Vanilla Extract:** 1 teaspoon of pure vanilla extract is enough to significantly enhance the overall flavor profile of the cookie dough. Using high-quality vanilla extract can make a noticeable difference in your baking, but any vanilla extract you have on hand will work well.

Ingredients for the No-Bake Peppermint Cheesecake Filling:

This creamy, refreshing filling is the star of the show, providing a delightful contrast to the rich chocolate cookies.

• **Cream Cheese:** You’ll need 2 blocks (16 ounces total) of full-fat cream cheese. Ensure they are softened to room temperature for a truly smooth and lump-free filling. This provides the rich, tangy, and classic cheesecake base.
• **Marshmallow Fluff:** One small jar (7 ounces) of marshmallow fluff is the secret to making this filling incredibly sweet, light, and airy, with a wonderfully fluffy texture that sets perfectly without baking.
• **White Chocolate Chips:** 1/4 cup of melted white chocolate chips, cooled to room temperature, adds a subtle sweetness, creaminess, and helps the filling to stabilize and hold its shape. Make sure it’s cooled so it doesn’t melt the other ingredients.
• **Peppermint Extract:** This is where the magic mint flavor comes in! We need 2 teaspoons of peppermint extract. It’s crucial to use *peppermint* extract, not regular mint extract, as there’s a distinct flavor difference that will impact your final cookie.
• **Crushed Peppermint Candies:** You’ll need approximately 1 cup of crushed peppermint candies. These are incorporated into the filling for bursts of crunchy minty flavor, and you’ll want even more (about another 1/2 to 1 cup) for rolling the assembled cookies in, adding a beautiful festive finish.

How to Make Peppermint Chocolate Sandwich Cookies: A Step-by-Step Guide

Creating these festive sandwich cookies is simpler than you might think! Follow these steps for perfect results every time.

Making the Dark Chocolate Cookies:

1. **Combine Dry Ingredients:** In a small bowl, thoroughly whisk together the all-purpose flour, Dutch processed cocoa powder, baking soda, and salt. Set this mixture aside.
2. **Cream Wet Ingredients:** In a medium-sized mixing bowl, using an electric mixer, cream together the softened butter and both the granulated and brown sugars until the mixture is light, fluffy, and well combined. This usually takes about 2-3 minutes.
3. **Add Egg and Vanilla:** Beat in the large egg and pure vanilla extract until they are fully incorporated into the mixture. Scrape down the sides of the bowl as needed.
4. **Combine Wet and Dry:** Reduce your mixer speed to low. Gradually add the reserved cocoa and flour mixture to the wet ingredients, mixing until just combined. The cookie dough will be quite stiff and thick at this point. Be careful not to overmix, as this can lead to tough cookies.
5. **Chill the Dough (Optional but Recommended):** For cookies that hold their shape better and spread less during baking, place the dough in the fridge for at least 30 minutes, or even longer. If you prefer thinner, flatter cookies, you can use the dough at room temperature immediately.
6. **Scoop and Bake:** Using a tablespoon-sized scoop (or a small ice cream scoop), portion out the dough and roll it into smooth balls. Place these dough balls onto a baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading.
7. **Baking Time:** Bake the cookies in a preheated oven at 350°F (175°C) for 7-8 minutes. The edges should be set, but the centers may still look slightly soft.
8. **Cool Completely:** Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is a crucial step; ensure the cookies are entirely cool before adding the filling, otherwise, the filling will melt.

Making the No-Bake Peppermint Cheesecake Filling:

1. **Cream Cheese and Fluff:** In a medium-sized bowl (or the bowl of your stand mixer), beat the softened cream cheese and marshmallow fluff together until the mixture is completely smooth and free of lumps. This may take a few minutes.
2. **Add White Chocolate:** Incorporate the melted and *cooled* white chocolate chips into the cream cheese mixture. Continue blending until it’s well combined and smooth.
3. **Introduce Peppermint Flavor:** Add the peppermint extract and mix again until the mint flavor is evenly distributed throughout the filling.
4. **Fold in Crushed Peppermint:** Gently fold in the crushed peppermint candies. As you mix, the candy pieces may impart a lovely light pink hue to the filling. If you desire a deeper pink or red color for a more festive look, you can add a small amount of red food coloring at this stage.
5. **Prepare for Piping:** For easy and neat filling of your cookies, transfer the prepared peppermint cheesecake filling into a frosting piping bag fitted with a large round tip, or simply snip a corner off a gallon-sized plastic bag with a zipper top.

Assembly of Your Peppermint Chocolate Sandwich Cookies:

1. **Arrange Cookies:** Once your chocolate cookies are completely cool, turn half of them upside down so their flat bottoms are facing up. These will be your bottom cookie layers.
2. **Pipe Filling:** Pipe a generous dollop of the peppermint cheesecake filling onto the center of each inverted cookie. Don’t be shy with the filling!
3. **Top and Press:** Place a second chocolate cookie on top of the filling, gently pressing down until the filling spreads out evenly to the edges of the cookies.
4. **Decorate (Optional but Recommended):** For a truly festive appearance and an extra crunch, roll the edges of the assembled cookies in additional crushed peppermint candies or your favorite holiday sprinkles. This step adds both visual appeal and a delightful texture contrast.
5. **Chill to Set:** Arrange the finished sandwich cookies on a loosely covered cake pan or any deep container. Refrigerate them for a minimum of 2 hours. This chilling period allows the filling to set properly and also helps the cookies to soften slightly from the moisture in the filling, creating a wonderfully cohesive bite.
6. **Storage:** These delectable cookies can be stored in an airtight container in the refrigerator for up to one week.
7. **Freezing:** For longer storage, freeze the assembled cookies (without the crushed candy coating) for up to two months. Thaw in the refrigerator and roll in crushed peppermints before serving.

Expert Tips for Perfect Peppermint Chocolate Sandwich Cookies

• **Room Temperature Ingredients are Key:** For both the cookie dough and the cheesecake filling, ensure your butter and cream cheese are at proper room temperature. This allows them to cream smoothly, incorporating air and preventing lumps, leading to a much better texture.
• **Don’t Overmix the Cookie Dough:** Once you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dense cookies rather than soft and chewy ones.
• **Measure Flour Correctly:** For accurate baking, use the “spoon and level” method. Spoon the flour into your measuring cup, then level it off with the back of a knife. Scooping directly from the bag can compact the flour, leading to too much dry ingredient.
• **Chill the Cookie Dough:** While optional, chilling the cookie dough for at least 30 minutes significantly helps prevent the cookies from spreading too much in the oven, giving you a thicker, more uniform cookie that’s ideal for sandwiching.
• **Cool Cookies Completely:** Before you even think about adding the filling, make sure your chocolate cookies are absolutely, completely cool. Warm cookies will cause the cheesecake filling to melt and slide, creating a messy situation.
• **Peppermint vs. Mint Extract:** Pay close attention to using *peppermint* extract. Spearmint or other mint extracts will yield a different flavor profile that isn’t quite the same as the classic holiday peppermint we’re aiming for.
• **Crushing Peppermints:** To get finely crushed peppermint, you can place candies in a zip-top bag and crush them with a rolling pin, or pulse them briefly in a food processor. Be careful not to turn them into powder; you want some small crunchy bits.
• **Piping Bag for Filling:** Using a piping bag (or a sturdy ziplock bag with a corner snipped) for the filling makes the assembly process much cleaner, quicker, and ensures a consistent amount of filling in each cookie.
• **Refrigeration for Setting:** Don’t skip the refrigeration step after assembly. This allows the cheesecake filling to firm up and the flavors to meld beautifully. The moisture from the filling will also slightly soften the cookies, enhancing their tender chewiness.

Variations to Try

• **White Chocolate Drizzle:** After the cookies are assembled and chilled, melt some extra white chocolate chips and drizzle them over the top for an elegant touch and added sweetness.
• **Dark Chocolate Drizzle:** For an even richer chocolate flavor, drizzle melted dark chocolate over the peppermint cookies.
• **Chocolate Chips in Filling:** Fold in a handful of mini chocolate chips into the peppermint cheesecake filling for an extra chocolatey surprise.
• **Red Velvet Cookies:** Instead of dark chocolate cookies, try making red velvet cookies for a festive color contrast with the pink peppermint filling.
• **Espresso Powder Boost:** Add 1 teaspoon of espresso powder to your chocolate cookie dough to deepen the chocolate flavor without adding a coffee taste.
• **Different Sprinkles:** If you’re not a fan of crushed peppermint or want a different look, use festive holiday sprinkles around the edges instead.

Frequently Asked Questions About Peppermint Chocolate Sandwich Cookies

Q: How do I store Peppermint Chocolate Sandwich Cookies?

Once filled, these cookies should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to a week. Beyond that, they may become overly soft due to the moisture from the filling.

Q: Can I freeze Peppermint Chocolate Sandwich Cookies?

Yes, absolutely! These cookies freeze beautifully for up to 2 months. We highly recommend *not* rolling them in the crushed peppermint candies until after they have thawed. The candies can get sticky and messy when frozen and thawed. Simply thaw the cookies in the refrigerator, then roll them in fresh crushed peppermint candies just before serving.

Q: Can I make the cookies and filling ahead of time and assemble later?

Yes, this is a great make-ahead option! Bake the chocolate cookies and store them in an airtight container at room temperature for 2-3 days. Prepare the peppermint cheesecake filling and store it in a covered container in the refrigerator for up to 2 days. When you’re ready to serve, simply assemble the cookies, chill, and enjoy.

Q: My filling seems too thin. What should I do?

Ensure your white chocolate chips were properly melted and cooled. If the filling is still too thin, try chilling it in the refrigerator for 30 minutes to an hour to allow it to firm up before piping. Make sure your cream cheese was at room temperature but not warm, which can also affect consistency.

Q: What if I don’t have Dutch processed cocoa powder?

While Dutch processed cocoa powder gives these cookies their signature dark color and rich, smooth flavor, you can technically use natural unsweetened cocoa powder. However, the resulting cookie will be lighter in color and have a slightly more intense, acidic chocolate flavor. For the best results in this recipe, sticking to Dutch processed is recommended.

More Delicious Recipes You’re Going to Love!

• Caramel Apple Oatmeal Cookies
• Loaded Reeses Cookies
• Butterscotch Pretzel Cookies
• Apple Pumpkin Oatmeal Cookies
• Caramel Chocolate Crinkle Cookies
• Chocolate Shortbread Cookies
• M&M Halloween Cookies
• Spiced Apple Cookies
• Sour Cream Sugar Cookies
• S’Mores Cookies
• Surprise Chocolate Kiss Cookies
• Buckeye Cookies
• Lemon Slice and Bake Cookies
• Banana Oatmeal Cookies
• Cinnamon Chocolate Crinkle Cookies