Chocolate Cookies

Peppermint Mocha Cookie Sandwiches

November 30, 2020

Two cookies is always better than one and these peppermint mocha cookie sandwiches are the perfect holiday treat! Made with […]

Two cookies is always better than one and these peppermint mocha cookie sandwiches are the perfect holiday treat! Made with two rich and fudgy brownie cookies sandwiched together with a swirl of fluffy peppermint buttercream. Top with a drizzle of chocolate and a sprinkle of crushed candy canes for a festive dessert everyone will love.

Falalalala…la-la-la-la. The holidays are in full swing which means cookie season is heeeerrreee!!! I am so ready for it and I cannot wait to share every single one of the crazy delicious and super festive cookie recipes I have in store for you this week. Cookie season is my favorite season and we’re kicking things off with these totally irresistible peppermint mocha cookie sandwiches. You’re looking at two rich and fudgy brownie cookies sandwiched together with a thick swirl of fluffy peppermint buttercream. Top it all off with a drizzle of melted dark chocolate and a sprinkle of crushed candy canes for the perfect holiday indulgence! These cookies put the Merry in Christmas and I could not be more excited to share this recipe with you. 

I wait all year to enjoy all the chocolate and peppermint things. This duo doesn’t really feel quite as delicious any other time of year so I really live it up once all the calendar strikes December. And since two cookies is better than one, these mini peppermint cookie sandwiches are exactly what the holidays ordered. These sandwich cookies are pretty as can be and perfect for gifting to friends and family or toting along to your annual cookie swap. I’ve got a lot of delicious holiday cookies in my recipe box, but these are by far my favorite!


Make your list and check it twice bakers! These cookies come together in no time with a few simple ingredients and a handful of peppermint candy canes. 

  • Chocolate
  • Butter
  • Flour
  • Sugar
  • Baking Powder + Soda
  • Espresso Powder
  • Eggs
  • Salt
  • Peppermint Extract
  • Candy Canes



These festive little cookie sandwiches are my favorite spin on the season’s most perfect pairing – chocolate and peppermint. And let’s not forget the hint of mocha. It’s optional, but not really. This flavor combo is a match made in cookie heaven and they are perfect for indulging with a tall glass of cold milk or better yet, a cup of marshmallow topped hot cocoa. If these cookies don’t scream “Hello Christmas”, I’m not sure what does! To make these cookies we start with a rich and fudgy brownie cookie made with lots of chocolate and a pinch of espresso which makes these cookies extra special. Add a swirl of the fluffiest, dreamiest peppermint buttercream and you’ve got yourself one irresistible cookie sandwich. I like to make these cookies mini so that I can easily loose count of how many I’ve enjoyed in a single sitting. Topped with a chocolate drizzle and crushed peppermint, these cookies are the ultimate holiday treat!


Crank up the oven and the Christmas tunes because we’ve got cookies to make! Cookie sandwiches are one of my all-time favorite things to bake. They are as much fun to make as they are to eat and it doesn’t get more festive than these mini minty sammies. Take a peek at the list of tips and tricks below for the prettiest cookie sandwiches. 

Chill the dough. This step is non-negotiable so be sure to allow time for the dough to chill before you bake off the cookies. Once mixed, the dough will be a bit tacky so it needs to chill before you can scoop and form the cookie dough balls. Thirty minutes should do the trick. 

Do not over bake. These rich and fudgy chocolate cookies are literally like a brownie in cookie form. To keep them soft and moist, avoid over baking. The cookies are done when the edges are set and the center has puffed up and just begins to crack. The cookies will deflate a bit as they cool. 

Make the cookies uniform. If you are making these cookie sandwiches for a cookie swap or gifting them to friends and family for the holidays, you’ll want them to look their very best. To make cookies that bake up evenly, use a kitchen scale to weigh the cookie dough balls before baking. These cookies don’t spread too much in the oven but a little help post bake never hurts. Once the cookies are removed from the oven and still warm, use a biscuit cutter or cookie cutter slightly larger than the cookies to swirl the cookies around, making their shape perfectly round. You can also use the inside of a fork to help nudge the outside of the cookies in towards the center to make them more uniform. 

Cool the cookies completely. For best results, allow the cookies to cool completely before adding the buttercream and sandwiching the cookies together. If the cookies are warm, the frosting will slide right off the cookie and the sandwiches will not stick together. Pop the cookies in the fridge to speed up the chill time if you are in a hurry. 

Check the buttercream consistency. The buttercream should be sturdy enough to hold it’s form when piped onto the cookies. If your buttecream seems too thin, add more confectioner’s sugar. If too thick, add a tablespoon or two of heavy cream or whole milk. 

Have fun decorating. These cookie sandwiches make for a fun day in the kitchen and as much as I love eating these cookies, I might just love decorating them even more. You can drizzle them with dark chocolate as seen here but white chocolate makes a pretty topper too. If you don’t have candy canes, you can use holiday sprinkles or even chopped nuts. There are no rules so just have fun!


I’ve never met a sandwich cookie I didn’t and these peppermint mocha cookie sandwiches are no exception. The cookies themselves bake up quickly and then it’s on to the fun part! Once you whip up the buttercream you’re ready to assemble all the parts and pieces. It takes a little practice to make a picture perfect cookie sandwich, but pretty or not, these peppermint sammies are always delicious!

Use a piping tip and pastry bag. To make those pretty frosting swirls, put the buttercream in a pastry bag or a ziplock bag with the corner snipped off. I use a large open star tip for these cookies for a simple swirl but any decorative tip will work. 

Press the cookies together gently. Once you have added the buttercream to the flat side of one cookie, top with the flat side of the second cookie and GENTLY press together. Avoid applying too much pressure or the frosting will pop out of the sides of the sandwich. This could be a good thing or a bad thing depending on how you look at it. haha.

When in doubt, chill out. Assembling sandwich cookies in the dead of winter is no big deal. But if you happen to be living in a warm climate or have a craving for peppermint cookie sandwiches in the middle of summer, you might be in for a bit of a messy endeavor. The fridge is your friend so pop the buttercream in to chill for a bit if needed and place the assembled cookies in the fridge to set if the frosting seems unstable at any point. Once all of the cookies are put together I like to refrigerate them for 20 minutes or so before drizzling with the melted chocolate. 


These peppermint mocha sammies are so irresistable that I guarantee you won’t have a single crumb left over. But if you do, you’ll be happy to know that these sammies store nicely tightly covered in the refrigerator. You can serve them chilled straight from the fridge, or let them sit at room temperature for about 20 minutes before digging in. To freeze the cookies, wrap them in plastic wrap without the chocolate drizzle and seal in an airtight container. Because the brownie cookies stay somewhat soft, these cookies freeze well for midnight munching. Defrost at room temperature for about 10 minutes. 

I hope you’ll add these peppermint mocha cookie sandwiches to your must bake list. I just know you’re going to love them as much as I do. Stay right here for more delicious and festive holiday cookie recipes coming your way all week long. It really is the most wonderful time of the year!!

Happy baking!

If you love these Peppermint Mocha Cookie Sandwiches, you’ll also love….

Gluten Free Peppermint Mocha Brownies

The Ten Best Holiday Cookies Ever

Chocolate Hazelnut Sandwich Cookies

Chocolate Salted Caramel Sandwich Cookies

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Peppermint Mocha Cookie Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Heather
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 14-16 1x


Two cookies is always better than one and these peppermint mocha cookie sandwiches are the perfect holiday treat! Made with two rich and fudgy brownie cookies sandwiched together with a swirl of fluffy peppermint buttercream. Top with a drizzle of chocolate and a sprinkle of crushed candy canes for a festive dessert everyone will love.



For Cookies

1/2 cup (1 stick) unsalted butter

9 ounces bittersweet chocolate chips (or chopped chocolate)

1 tsp ground espresso powder (or instant coffee granules)

1 cup granulated sugar

1/2 cup light brown sugar

3 large eggs

1 1/2 tsp vanilla

1 cup all purpose flour, spooned and leveled

3/4 cup bread flour, spooned and leveled

1/4 cup Dutch process cocoa powder

1 tsp baking powder

1 tsp salt

1 tsp baking soda

For Peppermint Buttercream

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 1/2 cups confectioner’s sugar

1/41/2 tsp peppermint extract (to taste)

pinch of salt

For Topping

1/2 cup semi sweet chocolate chips

3 TBSP crushed candy canes


For Cookies

Place chocolate and butter in a bowl and heat over a double boiler on medium heat. Stir often as the chocolate and butter melt. Once melted, remove from heat and add the espresso powder. Stir until smooth. Pour the melted chocolate and butter mixture into the bowl of a stand mixer fitted with the whisk attachment and allow to cool slightly.

In a separate bowl, whisk together flours, cocoa powder, baking powder, baking soda and salt. Set aside.

Once the chocolate mixture has cooled slightly, add the eggs, brown sugar and granulated sugar. Mix on medium low speed until well combined. Add the vanilla and whisk to combine.

Add the dry ingredients to the chocolate mixture and mix the flour is fully incorporated. Do not over mix.

Cover the bowl with plastic wrap and chill for 30-45 minutes.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Use a medium cookie scoop to measure out cookie dough. For best results, use a kitchen scale to weigh each cookie dough ball. The cookies shown here are 24 grams each. Roll each cookie dough ball in your hands to create a round ball. Place the cookie dough balls on the prepared cookie sheets, about 2 inches apart.

Bake for 9-10 minutes or until edges are set and the center of the cookies begin to puff and crack slightly. Do not over bake.

Remove the cookies from the oven and and cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely.

Cool completely before assembling the cookie sandwiches. To make the sandwiches, pipe a swirl of peppermint buttercream onto the flat side of one cookie. Top with the flat side of another cookie and gently press together. Drizzle with melted chocolate and sprinkle with crushed candy canes.

Place cookie sandwiches in the refrigerator to set if needed. Serve chilled or room temperature.

For Peppermint Buttercream

Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed for 1 minute until light and fluffy.

Add the confectioner’s sugar one cup at a time, mixing on low speed until incorporated. Once sugar is combined, increase speed to medium high for one minute.

Add peppermint extract and salt and mix until combined. Beat on medium high speed for 6-7 minutes until buttercream is light and fluffy.

Scoop the buttercream into a piping bag fitted with a large star tip and pipe the buttercream onto the cookies.

For Topping

Melt the chocolate in the microwave, stirring every 30 seconds. Once melted and smooth, allow to cool for about 5 minutes and then transfer the chocolate to a piping bag or a large plastic bag. Snip the end or corner of the bag and drizzle the chocolate onto the tops of the cookie sandwiches. Sprinkle the tops with crushed candy canes.



Store cookies tightly covered in the refrigerator for up to 3 days.

May be frozen.


  • Reply
    December 23, 2023 at 10:57 pm

    Super delicious and definitely a new holiday tradition! The chewy chocolate brownie with the right hint of peppermint along with the buttercream makes a perfect combination. I crushed the candy canes to almost a dust – simply a preference to not overwhelm any single bite with peppermint candy – and it looked like glitter on top of the chocolate drizzle. Thanks for a fabulous recipe – looking forward to baking my way through the rest of Stuffed!

  • Reply
    December 30, 2022 at 3:43 am

    I love this recipe! I made a double batch for Christmas cookie boxes and they were definitely a standout favourite. The recipe produces a great sized, uniform cookie. I can see them becoming part of my regular Christmas cookie roster. Thanks so much for sharing your recipe, Heather ☺️

  • Reply
    December 30, 2022 at 3:41 am

    Loved this recipe! The recipe produces a really consistent and delicious cookie. I made a double batch of these for Christmas cookie boxes and they were a strong favourite. They’ve easily become a new Christmas staple recipe. Thanks so much for sharing this recipe! ☺️

  • Reply
    December 23, 2021 at 3:29 pm

    These are AMAZING!! I love a good chocolate peppermint combo and knew I’d have to try these out! They were easy to make and satisfy all chocolate cravings, and the peppermint buttercream is absolutely heavenly! This is my favorite chocolate cookie recipe so far. Definitely will be making these again 🙂

  • Reply
    December 15, 2021 at 6:21 pm

    Why don’t these have more 5 star reviews?? These are amazing. I made half batch and it came out perfect. I did use 2 smaller size eggs for half recipe, they spread a little more than they should probably and I could’ve baked them longer but I’ll be making a full batch for work cookie contest so I can correct this. Thank you! Exactly what I was looking for.

  • Reply
    December 22, 2020 at 5:34 pm

    Lovely Christmas-time recipe! Came out great! Mine made 13 sandwiches, must have been slightly larger than the scoops used in the recipe. I will say, I had lots of left over icing and chocolate drizzle, would recommend cutting that portion of the recipe in half.

    • Reply
      Heather Mubarak
      December 22, 2020 at 6:24 pm

      I’m so happy you loved these cookie sandwiches! They are a favorite at our house too. We tend to be extra with the buttercream but good to know you had some left over. Perfect for a second batch!

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