Peppermint Mocha Sandwich Cookies

I worked at Starbucks for nearly five years as a barista. The holiday season was always the best. Let me tell you, from November to December, there is never a time where it doesn’t feel like Christmas is just around the corner. The holidays are all around you from the decor to the merchandise to the drinks, and what is a more classical Christmas drink than a Peppermint Mocha? Sure, there’s Gingerbread or Chestnut, but Peppermint Mocha is the one that smells the most like the holidays.

Sure, they’re around all year, but there is something about the holiday cup and the chocolate curls on top that make each sip feel extra Christmassy. These Peppermint Mocha Sandwich Cookies may not be in a red or holly-covered cup, but they have all the flavors of the classic drink.

A lightly flavored peppermint marshmallow buttercream is sandwiched between to rich, dark chocolate cookies with coffee grounds, milk chocolate chips, and crushed candy canes stirred throughout.

I know, peppermint buttercream sounds like it’s going to taste like you’re taking a bite out of a tube of toothpaste, but this buttercream has just the slightest touch of peppermint extract in it–enough to give you a hint of mint flavor without overwhelming you or overpowering the actual cookie. The marshmallow helps to tone it down a bit more while giving the filling an overall feeling of lightness.

I used a medium scoop for these instead of a large one to make the sandwiches a bit smaller. If these are too big for you’re liking, use a small scoop to get more out of your dough (I can’t help it, I like my cookies to be on the larger side).

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Peppermint Mocha Sandwich Cookies

A dark chocolate cookie mixed with milk chocolate chips and crushed pieces of candy cane, these Peppermint Mocha Sandwich Cookies are filled with a peppermint marshmallow buttercream with just enough mint to get the flavor without it overpowering the rest of the cookie. Yields: 11 medium sandwiches or 22 individual cookies

Course

Dessert

Cook Time

8-10 minutes

Servings

medium sandwiches

Ingredients

Peppermint Mocha Cookies

• 24 grams bittersweet chocolate chips melted (1.5 Tbsp)
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 2 Tbsp dark cocoa powder
• 1.5 Tbsp coffee grounds
• 1/4 tsp salt
• 1/2 cup butter cold and cubed
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg large
• 1 tsp vanilla extract
• 1/2 cup milk chocolate chips
• 1/3 cup crushed candy canes
• coarse/flaked sea salt for sprinkling

Peppermint Marshmallow Buttercream

• 1/2 cup butter softened
• 2 Tbsp marshmallow creme/fluff *
• 1/8 tsp peppermint extract
• 2 cups powdered sugar
• milk optional

Course Dessert Cook Time 8-10 minutes Servings medium sandwiches Ingredients Peppermint Mocha Cookies 24 grams bittersweet chocolate chips melted (1.5 Tbsp) 1 1/2 cups all purpose flour 1 tsp baking soda 2 Tbsp dark cocoa powder 1.5 Tbsp coffee grounds 1/4 tsp salt 1/2 cup butter cold and cubed 3/4 cup light brown sugar 1/4 cup granulated sugar 1 egg large 1 tsp vanilla extract 1/2 cup milk chocolate chips 1/3 cup crushed candy canes coarse/flaked sea salt for sprinkling Peppermint Marshmallow Buttercream 1/2 cup butter softened 2 Tbsp marshmallow creme/fluff * 1/8 tsp peppermint extract 2 cups powdered sugar milk optional

Instructions

Peppermint Mocha Cookies

1. In a small microwavable bowl, melt the bittersweet chocolate on high for 30 seconds. Remove and stir. Heat for an additional 15 seconds. Stir. Continue until fully melted. Set aside to cool.
2. In a medium bowl, whisk together the flour, baking soda, dark cocoa powder, coffee grounds, and salt. Set aside.
3. In the bowl of a stand mixer, cream together the 1/2 cup cold butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Add in the egg, vanilla, and melted chocolate one at a time. Mix until combined between each addition. Scrape down the sides of the mixing bowl with a spatula.
4. Add the dry ingredients half at a time. Mix until the dough just begins to come together. Fold in the milk chocolate chips and candy cane pieces. Transfer the dough to medium bowl and leave to chill in the refrigerator for 30 minutes.
5. Preheat the oven to 325°F and line two baking sheets with parchment paper. Using a small-medium cookie scoop, line the dough on the baking sheet leaving room for them to spread and sprinkle with a bit of sea salt. Bake 8-10 minutes and immediately transfer to a cooling rack or a cool baking sheet.

Peppermint Marshmallow Buttercream

1. In the bowl of a stand mixer, beat the softened butter on medium high for about 3-5 minutes until light and fluffy. Add in the peppermint extract and marshmallow fluff.
2. Add the powdered sugar 1/2 cup at a time mixing on medium until the frosting begins to come together. If the frosting is too thick, add 1 tsp milk at a time until it is a smooth, pipe-able consistency.
3. Transfer the frosting into a piping bag with the tip cut off, pipe a good amount of frosting to cover the bottom of one of the Peppermint Mocha cookies, top with another cookie.

Recipe Notes

*If you don't have 2 Tbsp marshmallow creme, you can melt down 1/4 cup of mini marshmallows or 2-3 regular sized marshmallows for the buttercream.

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