Peppermint Cream Filled Chocolate Sandwich Cookies
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These Peppermint Cream Filled Chocolate Sandwich Cookies are chewy & chocolatey! You’ll love the light peppermint cream & crushed peppermint! You know I love holiday treats, and these will be the perfect cookies to all to your Christmas lineup.
These Peppermint Cream Filled Chocolate Cookies are going to be the hit of your holidays! Two soft and chewy chocolate peppermint cookies sandwiched around the lightest, dreamiest peppermint cream filling… it’s everything you love about holiday baking in one perfect bite. The best part is, it’s a light peppermint flavor so it’s not too overpowering (no toothpaste flavor here ; )
The Secret to Perfect Chocolate Cookies
For these cookies, I use Crisco® All-Vegetable Shortening to help the dough hold its shape while baking. Crisco has a higher melting point than butter, which means your cookies won’t spread too much in the oven; they keep that soft, thick, bakery-style texture that’s ideal for sandwich cookies.
The Dreamiest Peppermint Cream Filling
Now for the best part: the filling! I always say, whenever you’re making a cream filling you don’t want it to feel as heavy as buttercream. That’s where Crisco really shines. Crisco All-Vegetable Shortening gives cream fillings a lighter, fluffier texture and a cleaner, smoother taste that butter alone just can’t match. It’s the secret to getting that whipped, cloud-like consistency that makes these cookies so irresistible.
A Festive Finishing Touch
Once you’ve filled your cookies, sprinkle on or roll the edges in crushed soft peppermint puffs … in my opinion they taste much better than candy canes because they melt in your mouth. Between the chewy chocolate cookies, the creamy peppermint filling, and the sweet peppermint edges, these cookies just feel like Christmas.
🎅🏻✨ Perfect for gifting, cookie exchanges, or simply enjoying by the fire with a mug of cocoa.
Save this recipe for your holiday baking, and pick up Crisco® at your local grocery store to make these festive cookies part of your Christmas tradition.
Peppermint Cream Filled Chocolate Sandwich Cookies
Ingredients
Chocolate Cookies
- 1 cup Crisco® All-Vegetable Shortening
- 1½ cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2¼ cups white flour
- 1/2 cup cocoa powder
- 2 teaspoons corn starch
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
Peppermint Cream Filling
- 1 cup Crisco® All-Vegetable Shortening
- 1 jar (7 oz.) marshmallow cream
- 2½ cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 1 tablespoon very hot water
For Topping
- crushed peppermint puff candy
Instructions
Chocolate Cookies
- Cream shortening and sugar in a stand mixer with paddle attachment (or with hand beaters), at medium-high speed.
- Add eggs, vanilla, and peppermint extract. Cream until incorporated. Scrape down edges of bowl and cream again, to make sure it’s well incorporated.
- Combine dry ingredients separately. Then, slowly add combined dry ingredients to stand mixer, set to low speed. Cream the ingredients well, scrape down bowl, and mix again to make sure it’s all incorporated.
- Preheat oven to 350°F. Scoop dough using a small cookie scoop (2-3 tablespoon size). Place cookie scoops onto a large baking sheet, lined with parchment paper. Place in freezer for at least 20 minutes to set dough.
- Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350°F for 6-7 minutes.
- To know if cookies are done, look for the top of the cookies to lose their shine and for the tops to be rounded. You can lightly press down the tops of the rounded cookie with the back of a spatula, to form the cookies into a nice circular shape.
- Once out of the oven, leave on baking sheet for 10-20 minutes until cookie sets.
- Once they’ve set, chill for at least 20 minutes in fridge (or freezer) on a baking sheet, before filling with cream filling.
Peppermint Cream Filling
- In a large mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), add the shortening and marshmallow cream.
- Mix at medium speed until well incorporated.
- Next add the powdered sugar and peppermint extract and mix until combined
- .Lastly, in a separate cup or bowl, add the salt plus the 1 tablespoon of very hot water (I used our tap water on the hottest setting for this).
- Mix the hot water and salt until the salt is dissolved and then pour the mixture into the cream mixture. Mix well on medium speed until combined.
- Add the cream filling to a piping bag or Ziploc bag.
- Once the cookies have chilled, pipe a small amount of frosting into the center of each cookie. If desired, sprinkle with crushed peppermints.
- Then use another cookie to press down on the filling and help it spread to the edges of the cookie, making a cookie sandwich.
- Continue piping and filling all the cookies and enjoy! (Store in an airtight container.)
I hope you love these Peppermint Cream Filled Chocolate Sandwich Cookies as much as we do – and if you make them be sure to tag me @plumstreetcollective on Instagram. Happy Holiday Baking!
