Peppermint Sugar Cookie Sandwiches with Chocolate Ganache Filling
These peppermint sugar cookie sandwiches with chocolate ganache are easy to make and a gorgeous addition to your holiday cookies.
Well, Thanksgiving is over. You know what that means!!! COOKIES.
But first, let’s talk about Thanksgiving. I hosted for the first year ever, but before you go and get impressed, I was only hosting Ben’s parents and my parents. I love to cook with my mom, so we had fun cooking together and trying new recipes. I prepped a lot ahead, but we tackled a few things the day of.
And of course, everyone contributed. My mother-in-law brought cheesy potatoes and a pumpkin roll. (PS: A cake roll of some sort is officially on my baking bucket list.) Oh and she brought a Honeybaked Ham. THE BEST. My mom brought two pies and the turkey. I made my Brussels sprouts salad with the best Pecorino Romano I think I’ve ever tasted. I also made slow cooker stuffing (so moist and perfect!), cinnamon apple cranberry sauce, green beans, braised parsnips, and baked sweet potatoes with cinnamon-honey butter.
As for the turkey – ooooh boy, was it good.
My mom and I cut it apart into pieces which was somewhat of an adventure. We were both going at it with knives – it’s a miracle no one lost a finger. We adapted a recipe out of Cooking Light magazine – a brown sugar and spice rubbed turkey with apple bourbon gravy. It was so good and I’m 100% going to recreate it again sometime soon with chicken.
But NOW we’re on to cookies. On Saturday, we made cutout sugar cookies for the kids to decorate. They had an absolute blast.
These cookies are a fancier version of the classic sugar cookie. Delicate peppermint sugar cookies sandwich rich, dark, flavorful ganache. The crushed candy canes on the edges make these so fun and fancy – perfect for any holiday party or Christmas cookie tray.
What’s going to be on your cookie tray this year?
Loving these cookies?
I love these peppermint sugar cookie sandwiches with the decadent chocolate ganache filling, but I have lots more Christmas cookies in my baking arsenal. Here’s a few but check out my site for more.
- Gingerbread Shortbread Cookies with Cranberries
- Peppermint Chocolate Sugar Cookies
- Dark Chocolate and Pecan Cookies (with a secret ingredient!)
- Peppermint Lofthouse Sugar Cookies
- Easy Cookies and Cream Fudge
- Peppermint Shortbread Cookies
- Gingerbread M&M Cookie Bars with M&M Buttercream Frosting
- Chocolate Cherry Thumbprint Cookies
- Easy Red Velvet Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 large egg
- 3 cups all purpose flour
- 2 teaspoons baking powder
- pinch of salt
- 3/4 cup heavy cream
- 10 ounces bittersweet chocolate chips
- 2 tablespoons unsalted butter
- 10 regular sized candy canes, finely crushed
- Preheat oven to 350° F.
- In the bowl of your mixer, cream butter and sugar until light in color and well incorporated.
- Beat in mint extract and egg until combined, scraping down sides as needed.
- Meanwhile, combine flour, baking powder and salt. Once egg and mint extract are mixed in, slowly add in flour mixture. If your mixer gets mad because the dough is too thick, you can finish it by hand (knead the dough together). If desired, chill dough before rolling.
- In small batches, roll out dough on a floured surface to about 1/4-inch thickness and cut into circles – I used a biscuit cutter. Place on cookie sheet.
- Bake for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack. Cool completely.
- To make ganache, heat cream in a small saucepan over medium heat until just starting to bubble, but not boiling. Meanwhile, place chocolate chips and butter in a bowl. Pour hot cream over the chocolate and butter. Let sit for 5 minutes undisturbed and then stir until all the chocolate is melted. Let cool until the mixture is thickened enough to be spreadable.
- Once ganache is spreadable, spread it onto one of the sugar cookies, all the way to the edge. Place another cookie on top, pressing down lightly. Immediately roll the edges in candy cane to decorate. Continue this process until all the cookies have been filled and made into sandwiches.
Nutrition Information:Yield: 30 Serving Size: 1 sandwich cookie
Amount Per Serving: Calories: 240 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 51mg Carbohydrates: 24g Fiber: 2g Sugar: 10g Protein: 3g
Husband’s take: No complaints from the peanut gallery.
Changes I would make: None! But feel free to roll them in sprinkles if you’re not a candy cane fan.
Difficulty: Moderate. The cookies can be a bit fragile – just make sure your ganache is cooled off and thickened, but not too thick. Then, carefully but quickly spread it onto the cookiess.