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+ servings

Chocolate Candy Cane Sandwich Cookies

Chocolate and peppermint are a holiday match made in heaven! These cookies are fun and delicious.
chocolate candy cane sugar cookies in a stack
Print Recipe
5 from 4 votes



  • ¾ cup unsalted butter , at room temperature (170 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour (270 grams)
  • cup unsweetened cocoa powder (56 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  • 3 cups powdered sugar , sifted (340 grams)
  • ¾ cup unsalted butter , at room temperature (170 grams)
  • Pinch salt
  • 3 tablespoons heavy whipping cream
  • 2 teaspoons peppermint extract
  • Red gel food coloring


To make the cookies:

  • Preheat oven to 350°F. Line a sheet pan with parchment paper.
  • 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.
  • 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.
  • Shape into rounded tablespoons and place on prepared sheet pan. Bake until surface is cracked and edges are dry, about 10 minutes.
  • Repeat with remaining cookie dough. Let cookies cool completely.

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.
  • Use a clean paintbrush to paint the red gel food coloring up the sides of a large piping bag fitted with a plain or star tip, making 4-6 lines total. Fill bag with frosting.

To assemble cookie sandwiches:

  • Pipe frosting onto the bottom of one cooled chocolate cookie and place another chocolate cookie on top.
  • Store cookies in an airtight container at room temperature for up to 7 days.


Calories: 432kcal, Carbohydrates: 61g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 75mg, Sodium: 164mg, Potassium: 92mg, Fiber: 2g, Sugar: 44g, Vitamin A: 643IU, Calcium: 18mg, Iron: 2mg
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