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Chocolate Peppermint Sandwich Cookies

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By Hayden Jordan
Updated Dec 10, 2023
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Indulge in the magic of the season with these delectable homemade Chocolate Peppermint Sandwich Cookies. The rich, fudgy cocoa-infused cookies hold a delightful secret within–a creamy, dreamy homemade buttercream filling. Each bite will have your guests singing, making these cookies the perfect addition to your Christmas cookie swap parties. Not only are they a delightful treat, but they also add a touch of homemade love to your holiday gatherings. #HomemadeHolidayMagic #CookieSwapPerfection

Frequently Asked Questions

How can I make perfectly round cookies?

After the cookies come out of the oven, immediately use a clear cup to perfect the rounded edges.

Chocolate Peppermint Sandwich Cookies

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1/3 cup vegetable or canola oil
  • 2 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse kosher salt
  • 1 cup unsalted butter, room temperature
  • 1/4 teaspoon coarse kosher salt
  • 3 1/4 cups powdered sugar
  • 1 to 2 tablespoons whole milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candies

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
  • Step 
    2
    In large bowl, mix cake mix, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon salt with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
  • Step 
    3
    In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and 1/4 teaspoon salt until light and fluffy. Slowly add the powdered sugar 1/2 cup at a time. Add the milk and 1/2 teaspoon vanilla extract; mix until combined.
  • Step 
    4
    Spread 1 to 2 tablespoons of frosting on the flat side of one cookie and top with a second cookie. Roll each cookie in crushed candies. Repeat with remaining cookies.

Nutrition

Nutrition Facts are not available for this recipe
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