‘Tis the season for cookies—and not just any cookies. These Peppermint Chocolate-Dipped Sandwich Cookies are the kind of treats that look like they came straight from a holiday bakery window, but are surprisingly easy to make right in your own kitchen.
Let’s be honest—when the holidays roll around, we’re all hunting for that one dessert that will steal the show. Something pretty, something nostalgic, something pepperminty… and yes, something with chocolate. That’s where these cookies come in.
They’re crispy, creamy, chocolatey, peppermint-topped bites of holiday magic—and they taste even better than they look (which is saying a lot, because just look at that photo!).
What Are Peppermint Chocolate-Dipped Sandwich Cookies?
Think of these as a fancier, holiday-themed cousin to an Oreo—but made with buttery, crisp shortbread cookies, a luscious white chocolate cream filling, and that irresistible semi-sweet chocolate shell on top. And we’re not done until they’re showered with crushed peppermint candies and festive red, green, and white nonpareils.
They’re not only ridiculously cute, they’re packed with layers of flavor and texture: crunchy cookies, creamy filling, smooth chocolate, and a peppermint crunch to top it all off.
Ingredients You’ll Need
Before we dive into the how-to, let’s get our pantry lined up.
Cookies
- 24 scalloped butter cookies or shortbread cookies (store-bought or homemade)
Cream Filling
- 1 cup white chocolate chips or white candy melts
- 4 tablespoons heavy cream
- 2 tablespoons unsalted butter
Chocolate Topping
- 12 oz semi-sweet chocolate or chocolate almond bark
- 1 tablespoon coconut oil (optional, but helps with smoothness and shine)
Festive Toppings
- Crushed peppermint candies (about 1/2 cup)
- Red, green, and white nonpareil sprinkles
Tip: Look for scalloped-edge cookies to match the picture-perfect holiday cookie look.
Why Use Butter Cookies or Shortbread?
You might be tempted to use a basic vanilla wafer or graham cracker, but butter cookies or shortbread are really the stars here. Their rich, crumbly texture holds up perfectly under the cream filling and chocolate. Plus, they have that signature golden hue and scalloped edge that gives these cookies their bakery-style charm.
Not to mention—they’re sturdy. You need a cookie that won’t go soggy under the filling or collapse under the chocolate.
Homemade vs. Store-bought: Store-bought butter cookies work great for this recipe, especially when you’re trying to cut down on time. Just make sure they’re thick enough to handle the sandwiching.
Let’s Talk About the Cream Filling
Here’s where the magic begins: that creamy white center.
Instead of a super sweet frosting, we’re making a white chocolate ganache-style filling. It’s silky, rich, and slightly firm once cooled—perfect for sandwiching.
The heavy cream keeps it soft enough to bite into without squeezing out the sides, and the butter gives it a smooth texture that’s incredibly satisfying.
Making the Cream Filling (Step-by-Step)
Ready to make some creamy magic?
- Heat your ingredients together in a small saucepan or microwave-safe bowl:
- 1 cup white chocolate chips
- 4 tablespoons heavy cream
- 2 tablespoons butter
- Use low heat or short 30-second bursts in the microwave. Stir between intervals until it’s all melted and smooth.
- Let it cool for 10–15 minutes at room temperature. It should thicken into a spreadable consistency—think soft peanut butter.
Pro Tip: Don’t refrigerate to speed things up. You want it pliable, not stiff.
Assembling the Sandwich Cookies
This is where things start to look very delicious.
- Lay out half the cookies flat on a parchment-lined tray.
- Spoon about 1 to 2 tablespoons of the cooled cream filling onto the center of each one.
- Top with the second cookie, pressing gently so the filling spreads to the edge without oozing out.
Don’t worry if they’re not perfect. Once the chocolate and toppings go on, they’ll look like they came from a magazine.
Melting the Chocolate: Pro Tips
Let’s talk chocolate—because this part can make or break the final look.
- Use semi-sweet chocolate chips or almond bark. Almond bark is easier to melt and coat but has a slightly different taste.
- Add 1 tablespoon of coconut oil to help with melting and create that glossy finish.
- Melt in 30-second intervals, stirring each time, until smooth.
You don’t want scorching here. Chocolate should be silky, not clumpy.
Dipping the Cookies in Chocolate
Here comes the fun part—dipping!
But here’s the trick: only dip the top cookie.
- Hold the cookie sandwich by the sides.
- Dip the top half into the melted chocolate, letting it drip slightly over the edges.
- Gently shake off any excess chocolate.
- Place on parchment paper.
This half-dip creates that dripping ganache effect seen in the photo—totally drool-worthy.
Decorating with Peppermint and Sprinkles
Once dipped, don’t wait! While the chocolate is still wet:
- Sprinkle with crushed peppermint candies. Crush them slightly larger than powder—think shards, not dust.
- Add holiday sprinkles (nonpareils) for color and texture.
Tip: Work in batches. Dip 2–3 cookies, then decorate, then move to the next few. Chocolate sets quickly!
Setting the Cookies
Now, we wait.
Lay the finished cookies flat on a tray lined with parchment paper. Pop the tray in the fridge for about 20 to 25 minutes, or until the chocolate has fully set.
Once hardened, the cookies will hold beautifully, and that topping isn’t going anywhere.
Storage and Shelf Life
Got leftovers? Lucky you!
- Room Temp: Store in an airtight container for 3–4 days.
- Fridge: Up to a week.
- Freezer: Wrap each cookie in plastic wrap and store in a freezer-safe container for up to 2 months.
Just thaw them on the counter before serving.
Print
Peppermint Chocolate-Dipped Sandwich Cookies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Category: Holiday Cookies / No-Bake Treats / Christmas Desserts
Description
❄️✨ These festive peppermint sandwich cookies are creamy, chocolatey, and perfect for holiday gifting or enjoying by the fireplace! 🍪❤️ A fun, delicious treat that melts in your mouth! 🎄😋
Ingredients
Cookies
24 scalloped butter cookies or shortbread cookies
Cream Filling
1 cup white chocolate chips or candy melts
4 tablespoons heavy cream
2 tablespoons butter
Chocolate Topping
12 oz semi-sweet chocolate or chocolate almond bark
1 tablespoon coconut oil (optional)
Toppings
Crushed peppermint candies
Red, green, and white nonpareil sprinkles
Instructions
Heat the white chocolate chips, heavy cream, and butter in a saucepan or microwave-safe bowl. Stir until smooth and let it cool for 10–15 minutes until thick and creamy. 😍
Lay 12 cookies flat and spoon 1–2 tablespoons of the filling onto each. Top them with the remaining cookies and gently press to form sandwiches. 🥰 Prep: 8 minutes
Melt the semi-sweet chocolate with coconut oil in 30-second intervals, stirring until silky and smooth. 🍫 Duration: 2–3 minutes
Hold each sandwich cookie by the sides and dip the top cookie only into the melted chocolate, letting it drip slightly over the edges. Time: 10 minutes
Immediately sprinkle crushed peppermint and colorful nonpareils on top for that Christmas magic! 🎅✨ Time: 2 minutes
Place cookies on parchment paper and refrigerate for 20–25 minutes until the chocolate fully sets. ❄️
Notes
These cookies make amazing edible gifts — package them in clear bags with a ribbon for a festive touch! 🎁
For extra minty flavor, add 1–2 drops of peppermint extract to the cream filling.
If your chocolate is too thick, add a little more coconut oil to thin it for smoother dipping.
Store in the fridge for up to 5 days or freeze for up to 1 month.
Nutrition
- Serving Size: 12 sandwich cookies
- Calories: 215 kcal (approx.)
Creative Variations to Try
Want to mix things up?
- White Chocolate Dipped Version: Switch out the top layer of chocolate with melted white chocolate and top with gold or silver sprinkles.
- Flavor Fillings: Add a touch of peppermint extract to the filling for an extra minty punch—or try a hazelnut spread for a different vibe.
You may like also :
Soft Christmas Peppermints Recipe: Sweet, Buttery, and Melt-in-Your-Mouth Magic for the Holidays!
Perfect Pairings for These Cookies
These cookies pair beautifully with:
- Hot chocolate with mini marshmallows
- A steamy latte or cappuccino
- Classic holiday eggnog
- Even a cold glass of milk
Trust us, they’ll disappear fast!
Conclusion
There you have it—Peppermint Chocolate-Dipped Sandwich Cookies that are as magical to eat as they are to make.
From the buttery cookie base to the creamy white chocolate center, from the rich chocolate topping to the festive peppermint crunch—every bite screams holiday cheer. They’re easy, they’re gorgeous, and they’re the kind of treat your family will ask for year after year.
And if you’re thinking of bringing them to a cookie swap or giving them as edible gifts? Just be ready for the recipe requests. Because once someone tries one, they’ll want the details.
Happy holiday baking!
Similar recipes :
Christmas Light Cupcakes Recipe: A Festive Treat Full of Holiday Cheer
No Bake Mint Chocolate Chip Pie
FAQs
1. Can I use different cookies?
Absolutely! Graham crackers, vanilla wafers, or even chocolate cookies can work—but the flavor and texture may change.
2. How can I make these ahead of time?
Make and assemble the cookies a day or two in advance. Store in an airtight container in the fridge until ready to serve.
3. Are they kid-friendly to make?
Yes! Kids will love helping with the dipping and decorating—just make sure an adult handles the melted chocolate.
4. Can I make them gluten-free?
Yes. Use a gluten-free butter cookie or shortbread substitute, and double-check your other ingredients for hidden gluten.
5. What’s the best way to crush peppermints?
Place them in a zip-top bag and smash with a rolling pin. You want a mix of small chunks and finer bits.
