Tested till perfect Peppermint Patty Sandwich Cookies

Peppermint Patty Sandwich Cookies

The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly. (From "Festive Cookies" in the December issue of Canadian Living.)

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 36


  • 3/4 cup 3/4cupbutter, softened
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cupgranulated sugar
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • 1-1/3 cups 1-1/3cupsall-purpose flour
  • 2/3 cup 2/3cupcocoa powder, sifted

Peppermint Buttercream:

  • 1/4 cup 1/4cupbutter, softened
  • 1-1/4 cups 1-1/4cupsicing sugar
  • 2 tbsp 2tbspwhipping cream or 18% cream
  • 2 tsp 2tsppeppermint extract


  • 3 tbsp 3tbspcrushed peppermint candypeppermint candies
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Line 2 rimless baking sheets with parchment paper; set aside.

In large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg and vanilla.

In separate bowl, sift flour with cocoa; add to butter mixture in 2 addition, stirring to form smooth dough. Shape into 2 discs; wrap each in plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness; transfer to tray and refrigerate until firm, 30 minutes. Using floured 1-3/4-inch (4.5 cm) oval or seasonal cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch (2.5 cm) apart, on prepared pans; refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and no longer shiny, about 8 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.

Peppermint Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in cream and peppermint. Using piping bag fitted with small plain tip or sturdy resealable plastic bag with 1 corner snipped off, pipe about 1 tsp (5 mL) onto centre of half of the cookies; place remaining cookies on top, pressing gently to press icing to edge.

Garnish: Pipe dab of icing onto centre of top; sprinkle with candy. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)

Additional information :

Vanilla Heart Sandwich Cookies: Cut circles using floured 1-1/2-inch (4 cm) round cutter. Using 1/2-inch (1 cm) heart-shaped aspic cutter, cut out hearts from half of the circles (use hearts for rerolling). Replace peppermint extract with vanilla; omit peppermint candies. Makes about 4 dozen.

Nutritional Information Per cookie: about

cal 105 pro 1g total fat 6g sat. fat 4g
carb 13g fibre 1g chol 22mg sodium 56mg

% RDI:

calcium 1 iron 4 vit A 5 folate 3
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