Dec 01

Chocolate sandwich cookies with peppermint ganache

Chocolate sandwich cookies with peppermint ganache!

There are two types of people in this world: Those who love the combination of mint and chocolate, and those who don’t.

This one’s for the lovers.

It’s another great holiday treat from Martha: a rich peppermint ganache sandwiched between two crispy chocolate cookies, dunked in a semisweet chocolate glaze. I added a sprinkle of crushed candy canes on top to make them a little more Christmas-y.

Upon tasting a cookie, a friend of mine said they’re “like Thin Mints, but cuter.” That’s a pretty apt description, taste-wise. But these cookies are EVEN BETTER than Thin Mints, if you can believe it. Here’s why:

  1. A Thin Mint is one thin chocolate cookie. These cookies, however, are sandwich cookies — meaning they’re made of TWO thin chocolate cookies. And everyone knows two cookies are better than one.
  2. These cookies have a tasty peppermint ganache filling. Thin Mints aren’t filled with anything, which is kind of disappointing when you think about it.
  3. Thin Mints only come around once a year, so if you want to eat them any other time, you’re out of luck. How inconvenient! But you can eat these cookies whenever you want (provided you have all the ingredients on hand and don’t mind spending an afternoon in the kitchen).
  4. Thin Mints cost way too much money. I mean, seriously, have you bought those things lately? What kind of racket are the Girl Scouts running? It’s totally ridiculous. These cookies, on the other hand, cost next to nothing if you have a well-stocked pantry.
  5. Thin Mints are not topped with an adorable crumble of seasonally appropriate peppermint candy. Why waste your time eating cookies that aren’t adorable?
  6. Thin Mints kill orangutans, while these cookies have nothing but admiration for all varieties of primates.

I could go on, but you get the idea: These cookies are great!

This recipe has a few extra steps than most cookie recipes because of the filling and coating. It’s not tough stuff, but it is a bit time-consuming, what with all the chillin’ involved, so keep that in mind. These aren’t really last-minute hurry-and-bake-’em kind of cookies.

Oh, and here’s a tip about that peppermint candy garnish. I bought a bag of starlight mints, thinking I’d put them into a Ziploc bag and smash them with a rolling pin. This did not work as well as I had anticipated — those things are hard as rocks. Luckily, I also had some mini candy canes, which were much easier to smash.

A crucial ingredient for chocolate cookies: cocoa powder.Here's the chocolate cookie dough. (I accidentally bought holiday green plastic wrap instead of clear.)Circles of cookie dough on parchment paper, ready to bake.
Chocolate chips for the peppermint ganache.Stirring the melted chocolate, cream and peppermint extract.A baked chocolate cookie with a dollop of peppermint ganache filling.
Chocolate sandwich cookies!Peppermint candy smashed to bits!Chocolate sandwich cookies freshly dipped in chocolate.

Recipe: Chocolate sandwich cookies with peppermint ganache

Adapted from “Martha Stewart’s Cookies” | Makes 3 dozen cookies


  • 1 cup unsweetened Dutch-process cocoa powder
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • Confectioners’ sugar, for work surface

Peppermint ganache

  • ¼ cup heavy cream
  • 6 ounces semisweet chocolate, very finely chopped
  • ¾ teaspoon pure peppermint extract


  • 6 ounces semisweet chocolate, very finely chopped
  • Crushed peppermint candies for garnish, optional
  1. Whisk together the cocoa powder and flour in a bowl, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the egg and mix until blended. On low speed, add the flour mixture, and mix until just combined.
  3. Divide the dough in half and form each half into a disk. Wrap them in plastic and refrigerate until firm, about 1 hour (or overnight).
  4. Preheat oven to 350˚F, and line two baking sheets with parchment paper.
  5. On a work surface dusted with confectioners’ sugar, roll out the dough to ⅛-inch thick. Cut out the cookies using a 2-inch round cookie cutter, and place each cookie ½-inch apart on baking sheets. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Put the baking sheets on wire racks so the cookies can cool.
  6. Now make the ganache. Bring cream to a boil in a small saucepan over medium-high heat. Add chopped chocolate and cook, stirring constantly until the chocolate is smooth. Remove from heat, and stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
  7. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; carefully place another cookie on top. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
  8. To make the glaze, melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly, then dip one flat side of each sandwich into melted chocolate to coat. Place sandwiches, chocolate sides up, on wire racks set over baking sheets or parchment paper (to catch any drippy chocolate). Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Chocolate sandwich cookies with peppermint ganache!

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  1. Sarah

    You bet they’re better than Thin Mints! Delicious!!

  2. randy

    I’ve made these every year since this was originally posted. It’s a new family tradition. Delicious!

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