Peppermint Hot Chocolate Cookie Sandwiches
These Peppermint Hot Chocolate Cookie Sandwiches are the perfect dessert to make for any holiday get together! The cookies are rich and packed with chocolate flavor, with a light white chocolate peppermint buttercream.
Servings: 13 cookie sandwiches
Ingredients
For the cookies:
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup dark chocolate cocoa powder
- 1 tsp baking soda
- ½ tsp Diamond Crystal Baking Salt kosher salt
For the buttercream:
- 6 ounces white chocolate melted and room temperature
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 ½ tsp vanilla extract
- 1 tsp peppermint extract
- 2-4 tbsp heavy cream or milk room temperature
- ¾ tsp Diamond Crystal Baking Salt kosher salt
For garnish:
- 1 cup crushed candy canes
Instructions
For the cookies:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar, and the vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined. The dough will be soft!
- Line a baking sheet with parchment paper. Use a medium sized cookie dough scoop (about 2 tablespoons of dough per ball) to scoop 26 even cookies. Refrigerate for 30-60 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°
- Once the cookie dough has chilled, space each about 2 inches apart and bake for 8-9 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
For the buttercream:
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute until smooth. Add in the powdered sugar, vanilla and peppermint extract, and salt and beat on medium speed until smooth, about 2 minutes. Add the cooled white chocolate and heavy cream and mix until incorporated. Beat on medium speed for 2 minutes until creamy. Add more heavy cream if needed, 1 tablespoon at a time, until you reach desired consistency.
For the assembly:
- Once the cookies have completely cooled, match them up into pairs. Add frosting to a piping bag fitted with a tip (I used Wilton 1M). Place half of the cookies top side down and pipe on a ring of frosting. Take the second cookie and place it on top of the buttercream top side up. Roll in the crushed candy canes right before serving and enjoy!