Ingredients
Cookie Batter
- 113g butter (1/2 cup)
- 67g white granulated sugar (1/3 cup)
- 135g brown sugar (2/3 cup)
- 1 large egg
- 2 tsp vanilla extract
- 120g Greek yogurt or sour cream (1/2 cup)
- 120ml hot milk (any type: almond, oat, whole, etc.) (1/2 cup)
- 240g all-purpose flour (2 cups)
- 50g cocoa powder (1/2 cup)
- 1 tsp baking soda
- 1 tsp espresso powder (optional)
Peppermint Buttercream Filling
- 227g butter (1 cup)
- 360g powdered sugar (3 cups)
- 45ml heavy cream (3 tbsp) or 30ml milk (2 tbsp)
- 1 tsp vanilla extract
- 1 tsp peppermint extract
Coating
- Crushed peppermint candy, quantity as needed for coating
Instructions
- Prepare the Cookie Batter: In a large mixing bowl, cream together the butter, white granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing thoroughly. Next, stir in the Greek yogurt (or sour cream) followed by the hot milk slowly to combine the wet ingredients fully.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and espresso powder if using. Gradually add the dry ingredients to the wet mixture, mixing until a smooth, consistent dough forms.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which will help in handling and shaping the cookies.
- Shape and Bake Cookies: Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough and place them 2 inches apart on the baking sheets. Bake for 10-12 minutes or until the cookies are set but still soft in the center. Remove from oven and allow to cool completely on wire racks.
- Prepare the Peppermint Buttercream Filling: In a clean bowl, beat the butter until creamy. Gradually add powdered sugar and continue to beat. Add heavy cream (or milk), vanilla extract, and peppermint extract. Beat on high speed until light and fluffy, about 3-5 minutes. Adjust consistency with more cream or sugar if needed.
- Assemble Cookie Sandwiches: Once cookies are fully cooled, spread a generous amount of peppermint buttercream onto the flat side of one cookie. Top with another cookie, gently pressing to sandwich them together.
- Coat With Crushed Peppermint Candy: Roll the edges of the cookie sandwiches in crushed peppermint candy until the buttercream edges are evenly coated, creating a festive and crunchy finish.
- Chill Before Serving: Place the assembled cookie sandwiches in the refrigerator for 15-20 minutes to set the filling and coating before serving.
Notes
- For a dairy-free option, substitute butter with vegan butter, use almond or oat milk, and use a dairy-free yogurt alternative.
- Espresso powder enhances the chocolate flavor but is optional if you prefer a milder taste.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cookie sandwiches for up to a month; thaw in the refrigerator before serving.
- Use fresh peppermint candy for the best texture and flavor in the coating.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
