Chocolate-Peppermint Sandwiches

December 02, 2014


  1. In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, salt, peppermint extract, and egg. Beat on medium-high speed until light and fluffy, scraping bowl as necessary.
  2. Reduce speed to low and gradually add flour, scraping bowl as necessary, until a soft dough forms.
  3. Divide dough into two portions, form into 1-inch-thick disks, and wrap in plastic wrap. Refrigerate for at least 15 minutes or until ready to use.
  4. Heat oven to 350°. Working with one portion at a time, roll dough out on a lightly-floured work surface until ¼-inch-thick. Use a 1½-inch round cutter to stamp out cookies.
  5. Place on parchment-lined baking sheet and bake until set, about 8 minutes, rotating halfway through baking time. Cool on a wire rack.
  6. Combine chocolate and 4 tablespoons butter in medium bowl set over a pot of simmering water. Stir until melted and smooth.
  7. Sandwich a dab of chocolate between each cookie. Drizzle with remaining chocolate, moving rapidly from left to right.
  8. Combine a drop of peppermint extract with ¼ cup of sanding sugar and sprinkle over cookies.

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  • 1 cup unsalted butter, slightly softened, plus 4 tablespoons
  • ¾ cup granulated sugar
  • ¼ teaspoon fine salt
  • 1½ teaspoons peppermint extract or flavor, plus a drop for sanding sugar
  • 1 large egg
  • 2½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • Green sanding sugar
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