Chocolate–Peppermint Sandwich Cookies

For the cookies:


1-1/2 sticks unsalted butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1-1/2 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1/2 teaspoon table salt
1 teaspoon vanilla extract


Line 2 baking sheets with parchment paper and set aside. Using a standing or hand-held mixer, cream the butter and sugar in a large bowl until fluffy, about 2 minutes.

Beat in the egg. Sift the flour, cocoa, and salt into the bowl, and beat at low speed until the dough comes together, about 1 minute. Turn out onto a counter dusted with confectioners’ sugar and knead 2 or 3 times. Flatten into 2 disks, wrap in plastic, and chill at least 30 minutes, or up to overnight.

For the filling:


about 2 dozen cookies

Preparation Time

35 Minutes

Total Time

80 Minutes

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