Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon peppermint extract
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the alcohol-free vanilla extract and peppermint extract.
- Step 4: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until set.
- Step 6: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once cooled, sandwich two cookies together with your favorite peppermint frosting or filling.
Notes
- To keep your Chocolate Peppermint Sandwich Cookies fresh, store them in an airtight container at room temperature for up to one week.
- If you want to enjoy them warm, briefly reheat the cookies in the microwave for 5-10 seconds; just be careful not to melt the frosting if already assembled.
- For a delightful serving suggestion, pair these cookies with a steaming cup of hot cocoa or peppermint tea to enhance the flavors.
- For an extra indulgent touch, try adding a pinch of sea salt on top of the frosting before sandwiching the cookies together; it beautifully balances the sweetness and enhances the chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 10g