Chocolate Peppermint Sandwich Cookies
Hayden Jordan
Updated Dec 10, 2023
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
Chocolate Peppermint Sandwich Cookies
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 12
- Ingredients 11
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
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Step1Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
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Step2In 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.
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Step3In 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.
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Step4Spread 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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