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
Servings
11medium sandwiches
Cook Time
8-10minutes
Servings
11medium sandwiches
Cook Time
8-10minutes
Ingredients
Peppermint Mocha Cookies
Peppermint Marshmallow Buttercream
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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