Chocolate and Peppermint Cookie Sandwiches


Most of the time I like to make things completely from scratch. But sometimes I have a lot on my plate, metaphorically speaking, and I just want something quick, easy, and delicious. For the Christmas party my school held last week, I was supposed to bring something that we would eat in the US around Christmas, and of course I couldn’t choose between an eggnog flavored dessert, and something with peppermint. So rather than choosing, I just made two desserts. But, after making eggnog cupcakes as well as baking for a work party, doing homework, and Christmas related things, I was running low on energy and time. So using a box of chocolate cake mix, I whipped up these easy chocolate and peppermint cookie sandwiches!

Chocolate and Peppermint Cookie Sandwiches
Yields about 10 cookies


For the cookies:
1 package chocolate cake mix
1 egg
1/2 cup (57 grams) butter, at room temperature
2-3 tbsp. milk

For the frosting:
3 sticks (339 grams) butter, at room temperature
3 cups powdered sugar
1 1/2 tsp. peppermint extract
2-3 tbsp. milk

For decoration:
6 candy canes, coarsely crushed

Start by preheating your oven to 350* Fahrenheit (175* Celsius). In a large bowl, cream the butter on high until smooth, and add the egg and cake mix. Beat with your mixer until all ingredients are thoroughly combined. At this point, the dough should be wet enough to form a ball, but not so wet that it’s sticky and hard to work with. I found my dough was still a little dry, so I added a few tablespoons of milk to soften it up. Form the dough into one inch balls, and press slightly to flatten on your baking sheets. The dough should make approximately 20 cookies. Bake for 8-10 minutes. Let the cookies cool on the baking sheets before moving them to a cooling rack.


While the cookies bake, you can go ahead and start on the frosting. In a medium bowl, cream the butter until smooth. Add the powdered sugar and mix until the frosting returns to the same creamy consistency as before. Add the peppermint extract and milk, and mix until everything is well incorporated. If the frosting is still too stiff, add a few more tablespoons for milk to soften it up.


Once the cookies have cooled, you can spoon the frosting into a piping bag, and pipe onto half of the cookies. Set the other half of the cookies on top of the ones with frosting, and press gently until the frosting comes out around the edge of the cookies. Roll the edges in the crushed candy canes.


Happy baking!

Recipe slightly adapted from Annie’s Eats

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