Chocolate Candy Cane Cookie Sandwiches

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Chocolate Candy Cane Cookie Sandwiches |

It’s National Cookie Day! Plus it’s the holiday season, and it’s Friday. So basically you don’t have a choice, you have to bake some cookies today.

Whether you have a favorite recipe of your own, you want to pick one of the dozens of recipes I have in my archives, or you want to try these hot-off-the-presses Chocolate Candy Cane Sandwich Cookies— it doesn’t matter, just get baking!

Chocolate Candy Cane Cookie Sandwiches |

Chocolate Candy Cane Cookie Sandwiches |

Chocolate and peppermint are a holiday match made in heaven and I can’t get enough of the combo this time of year. These cookies combine my soft and chewy chocolate cookies with fluffy peppermint buttercream striped with red food coloring to give it that candy cane look. They’re adorable and totally scrumptious.

Want to know how to give your frosting that red swirl? It’s so easy! You just paint stripes of gel food coloring on the inside of your piping bag and as you pipe out the frosting— voila! You’ve got a pile of frosting that looks like a candy cane.

Chocolate Candy Cane Cookie Sandwiches |

You can definitely make these for a party, or a holiday cookie exchange, or even for Santa on Christmas Eve. But if you find it hard to share, I can completely understand! In fact, you better just plan on making more than one batch, just to be safe.

Chocolate Candy Cane Cookie Sandwiches |

Chocolate Candy Cane Sandwich Cookies

Chocolate and peppermint are a holiday match made in heaven! These cookies are fun and delicious.



  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (270 grams) all-purpose flour
  • 2/3 cup (56 grams) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 3 cups (340 grams) powdered sugar, sifted
  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • Pinch salt
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons peppermint extract
  • Red gel food coloring


  1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar together on high speed until pale and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla.
  3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add to the butter mixture all at once and mix until incorporated.
  4. Shape into rounded tablespoons and place on prepared sheet pan. Bake until surface is cracked and edges are dry, about 10 minutes. Let cool completely.
  5. To make the frosting, beat the powdered sugar, butter, salt, heavy cream, and peppermint extract on low speed until it comes together. Increase speed to high and beat for 2-3 minutes until light and creamy.
  6. Use a clean paintbrush to paint the red gel food coloring up the sides of a large piping bag fitted with a star tip, making 4 lines total. Fill bag with frosting. Pipe frosting onto the bottom of one cooled chocolate cookie and place another chocolate cookie on top.
  7. Store cookies in an airtight container at room temperature for up to 5 days.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own.

To see all of the recipes I have created for Go Bold with Butter, click here. To see the original post for these Chocolate Candy Cane Sandwich Cookies, click here.