Chocolate Peppermint Sandwich Cookies
Enjoy these easy Chocolate Sandwich Cookies made with a Devil's Food cake mix and a creamy peppermint filling. These are great for an easy Holiday cookie. So many variations can be made with this recipe.
Servings 24 cookies
Calories 767kcal
Equipment
Ingredients
Cookie Ingredients:
- 1(15.25) ounce box, devil’s food chocolate cake mix
- 8 Tablespoons unsalted butter (room temperature)
- 2 large eggs
Peppermint Cream Filling
- 8 Tablespoons unsalted butter (room temperature)
- 4 cups confectioners' sugar
- ½ teaspoon pure vanilla extract
- 8 ounces cream cheese (room temperature)
- 4-5 candy canes (crushed)
Instructions
To make chocolate sandwich cookies
- Preheat oven to 375°F/190C. In a small mixing bowl, add the crushed peppermint candies and set aside until ready to decorate the cookies.
- In a large mixing bowl, using an electric hand mixer with beaters attached, or a stand mixer with paddle attachment, add 1(15.25) ounce box, devil’s food chocolate cake mix, 8 Tablespoons unsalted butter (room temperature), and 2 large eggs. Beat on medium speed until well combined, about 2 to 3 minutes.
- Scoop the dough into 2-inch balls and place on an ungreased cookie sheet.
- Bake for 7-10 minutes, until slightly cracked on top.
- Remove the cookie sheet from the oven, cool for about 10 minutes. Then place the cookies on a wire cooling rack to finish cooling completely before adding the peppermint cream filling ( recipe below)
How to Make Peppermint Cream Filling
- In a large mixing bowl, using an electric hand mixer with beaters attached, or a stand mixer with paddle attachment, cream together 8 Tablespoons unsalted butter (room temperature), 8 ounces cream cheese (room temperature), and ½ teaspoon pure vanilla extract until combined, about 2 to 3 minutes.
- To the cream cheese mixture, add 4 cups confectioners' sugar and beat until light and fluffy, 1 to 2 minutes.
Assemble the chocolate cake mix sandwich cookies
- Use an ice cream scoop or spoon to place a scoop of frosting between 2 cookies and flatten slightly.
- Place a second cookie on top of the filling, flat side facing the cream filling.
- Roll the edges in crushed peppermint candies.
- Store the cookies in the refrigerator in an airtight covered container until ready to eat.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Storage:
Storage - Store the cookies in an airtight container or on a plate wrapped with plastic wrap in the fridge for up to three days.
Make ahead - These cookies can be made ahead and enjoyed the next day. However, I don't recommend that you make them more than 24 hours in advance.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1cookie | Calories: 767kcal | Carbohydrates: 120g | Protein: 9g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 1160mg | Potassium: 470mg | Fiber: 3g | Sugar: 72g | Vitamin A: 387IU | Calcium: 218mg | Iron: 6mg
