Peppermint buttercream sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes. If you're short of time, you can use store-bought chocolate wafers instead of making the homemade cookies.

Cookie Dough:

  • 1 3/4 cups flour
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process), plus more for dipping if needed
  • 1/4 teaspoon salt
  • 1 cup sugar, plus more for dipping if needed
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 large egg

Peppermint Filling:

  • 1 cup plus 2 tablespoons confectioners' sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3/4 teaspoon peppermint extract*
  • 2 drops red food coloring*
  • 1/2 cup crushed red-and-white-striped candy canes (about 4 ounces)
  • 1 cup plus 2 tablespoons confectioners' sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3/4 teaspoon peppermint extract*
  • 2 drops red food coloring*
  • 1/2 cup crushed red-and-white-striped candy canes (about 4 ounces)

To make cookies: Whisk flour, 1/2 cup cocoa and salt in a medium bowl to blend. Using electric mixer on medium speed, beat 1 cup sugar and butter in a large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, about 2 inches apart. Using bottom of glass or hands, flatten each ball to a 2-inch round (edges will crack). (To keep glass from sticking to cookies, dip it in a mixture of white sugar and cocoa, if desired). Bake 11 minutes until cookies no longer look wet; do not overbake. Cool on baking sheets 5 minutes. Transfer to wire racks and cool completely.

To make filling: Using electric mixer, beat confectioners' sugar and butter in medium bowl until well blended. Add peppermint extract and food coloring. Beat until light pink and well blended, adding more food coloring, if desired. Spread 2 generous teaspoons filling over flat side of one cookie to edges top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and filling.

Place crushed candy canes on flat plate. Roll edges of each cookie sandwich in crushed candies. Candies will adhere to filling. Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature three days or freeze up to 2 weeks. Makes 18 sandwich cookies.

Per cookie: 277 calories, 50 percent calories from fat, 15 grams total fat, 10 grams saturated fat, 52 milligrams cholesterol, 34 grams carbohydrates, .99 gram total fiber, 23 grams total sugars, 33 grams net carbs, 2 grams protein, 36 milligrams sodium.

*For a more adult version of this cookie, substitute green crème de menthe for the peppermint extract. Omit the food coloring