double chocolate candy cane cookie sandwiches Recip

Name: double chocolate candy cane cookie sandwiches Recipe reubensandperrier
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 tsp baking soda; 3/4 cup unsweetened cocoa powder (I use Ghiradelli); 1 tsp kosher salt; 8 ounces (2 sticks) unsalted butter, at room temperature; 1 cup sugar; 2/3 cup packed dark brown sugar; 2 extra-large eggs; 12 ounces good bittersweet chocolate (I use 60%), chopped into small bits; 8 ounces (2 sticks) unsalted butter, at room temperature; 2 1/2 cups powdered sugar, sifted; 2 TBL whipping cream; 1/2 teaspoon peppermint extract; 3 candy canes, crushed

Servings: persons

1 1/4 cups all-purpose flour
3/4 tsp baking soda
3/4 cup unsweetened cocoa powder (I use Ghiradelli)
1 tsp kosher salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup sugar
2/3 cup packed dark brown sugar
2 extra-large eggs
12 ounces good bittersweet chocolate (I use 60%), chopped into small bits
8 ounces (2 sticks) unsalted butter, at room temperature
2 1/2 cups powdered sugar, sifted
2 TBL whipping cream
1/2 teaspoon peppermint extract
3 candy canes, crushed

1
To make the cookies:
2
Preheat oven to 375 degrees F with rack in center of oven.
3
Line up to 5 baking sheets with parchment paper (depending on how many you have).
4
In a large mixing bowl, whisk together the flour, cocoa, salt and baking soda.
5
Set aside.
6
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute, until smooth.
7
Add the brown and white sugars and beat for another 2 minutes or so, until well blended.
8
Add the eggs, one at a time, and beat for 1 minute after each egg goes in.
9
Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
10
Remove the bowl from the mixer and fold in the chocolate hunks by hand.
11
Drop the dough in tablespoon-sized balls onto baking sheets, spaced about 2 inches apart (they will spread quite a bit).
12
Bake for about 10 minutes until the cookies are set, but still slightly soft.
13
Let cool on the sheet for a couple minutes before removing with a turner and letting cool completely on wire racks.
14
To make the filling:
15
Rinse out the bowl of your electric mixer and add the butter to the bowl.
16
Cream for about 1 minute and then add the powdered sugar and cream.
17
Mix for another minute or so until well combined.
18
Remove the bowl from the mixer and fold in the crushed candy canes.
19
To assemble:
20
Spread about a tablespoon of the frosting on the bottom of one cookie and top with another cookie.
21
Enjoy with hot chocolate and a roaring fire.

2318

kcal

Calories

144

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 tsp baking soda, 3/4 cup unsweetened cocoa powder (I use Ghiradelli), 1 tsp kosher salt, and more.

Yes, double chocolate candy cane cookie sandwiches Recipe reubensandperrier falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

double chocolate candy cane cookie sandwiches Recipe reubensandperrier

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions