Peppermint dough tucked into the middle of a chocolate cookie with icing and crushed candy canes. What a great holiday cookie!
This recipe was adapted from an old recipe that I had. My boys loved the icing and crushed candy canes so much on the Peppermint Meltaway Cookies that I decided to use the same icing to top this cookie as well. Alternatively, you could melt semisweet chocolate (approximately ½ cup) and drizzle on the tops instead of the icing.
These soft cookies have a delicious, fudge chocolate dough with a white peppermint dough in the middle. The chocolate dough is flattened into circle, then the white peppermint dough is rolled into a ball and placed on top of the circle. Lastly, you top it with another circle and seal the edges and bake!
I hope you enjoy these cookies as much as our family does! Happy Baking and have an amazing day!
STORAGE AND FREEZING INSTRUCTIONS
Store cooled cookies in a covered container at room temperature for up to one week.
Freeze cooled cookies, between layers of parchment paper in freezer-safe container for up to 2 months.
Looking for other great holiday cookies? I think you might like these!
Old Fashioned Gingersnap Cookies
Shortbread Jam Thumbprint Cookies
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Chocolate Peppermint Cookies
- Total Time: 30 minutes
- Yield: 24
Description
Peppermint dough tucked into the middle of a chocolate cookie with icing and crushed candy canes. What a great holiday cookie!
Ingredients
Outside chocolate cookie dough
1 cup butter, softened at room temperature
⅔ cup granulated sugar
1 large egg at room temperature
1 tsp. vanilla
2 cups all-purpose flour
½ tsp. baking powder
¼ tsp. salt
⅔ cup cocoa powder
Inside Peppermint Cookie Dough
¼ cup butter, softened at room temperature
2 tbsp. granulated sugar
2 tbsp. milk
½ tsp. peppermint extract
⅔ cup all-purpose flour
Frosting
2 tbsp. salted butter, softened
2 tbsp. half and half cream
1 and ½ cups powdered sugar
Garnish
¼ cup crushed candy cane pieces
Instructions
Outside chocolate cookie dough
1. In a large bowl or bowl from stand mixer, beat butter with sugar until light and fluffy.
2. Beat in egg and vanilla, mixing well to combine.
3. In a small mixing bowl, combine flour, baking powder salt and cocoa powder. Mix well until all the cocoa powder is incorporated into the mixture.
4. Gradually add flour/cocoa mixture to butter mixture, mixing on low after each addition until well combined, then set aside.
Inside Peppermint Cookie Dough
5. In a medium-sized mixing bowl, beat butter with sugar until fluffy.
6. Beat in milk and peppermint extract.
7. Add in flour and salt and stir just until combined.
Assembling the cookies
8. Using 1 tbsp. each of the chocolate dough, roll into 2 balls. Flatten balls into ¼" thick circles one at a time and set aside.
9. Next, using 1 tsp. of the white peppermint dough, roll into ball and place over one of the chocolate circles.
9. Top with the second chocolate circle, pressing around the edges to seal.
10. Repeat with remaining dough.
11. Bake cookies, 2 inches apart on a parchment paper-lined baking sheets in a 350F oven for 15 minutes.
12. Allow cookies to cool on baking sheets for 5 minutes, then transfer to cooling racks and cool completely.
Frosting
13. In a stand mixer fitted with paddle attachment, beat butter and powdered sugar. Add in half and half and beat for 1 minute. Mixture may need a bit more half and half. Add more to reach spreadable consistency 1 tsp. at a time.
14. Once cookies have cooled completely (approximately 20 minutes), frost the tops with icing.
15. Top with crushed candy cane garnish.
Notes
To crush candy canes, break them up into pieces and place in a zippered plastic bag and seal. Using a chopping board and a rolling pin, firmly press down to break the candy canes. Continue to press down firmly with the rolling pin until desired size is reached.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: cookies
- Method: Oven Baked
- Cuisine: American
Keywords: Cookies, Holiday Cookies, Chocolate Peppermint Cookies