No-Bake Dark Chocolate-Peppermint Sandwich Cookies Recipe

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No-bake dessert? Yes, please!

No-Bake Dark Chocolate-Peppermint Sandwich Cookies
Photo: Greg DuPree; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
Active Time:
30 mins
Chill Time:
30 mins
Total Time:
1 hrs
Yield:
27 sandwich cookies

Christmas cookies just got a whole lot easier. Sure, we love to go all-out with homemade layer cakes and pies, but sometimes, you just don't want to turn on the oven. When you've got a family to feed and cookie tins to fill, these No-Bake Dark Chocolate-Peppermint Sandwich Cookies will be your holiday hero.

Thanks to store-bought chocolate wafers, these cookies look fancy even though they require no baking. The wafers get a serious upgrade with peppermint cream filling and a melted chocolate coating, resulting in a homemade, Christmas-ready version of everyone's favorite minty Girl Scout cookie.

The slim wafers help you achieve a thin, crispy cookie sandwich, ensuring consistency in a big batch. Filled with homemade peppermint frosting and dunked in a melted chocolate coating, these No-Bake Dark Chocolate-Peppermint Sandwich Cookies taste just as good as they look. Adding coconut oil into your dark chocolate boosts its shine and results in a thinner consistency, which allows for easier dipping. Top with crushed peppermints, candy canes, star mints, sprinkles, or any other holiday garnish that suits your fancy.

Ingredients

  • 1 cup unsifted powdered sugar

  • ½ cup unsalted butter

  • 1 tablespoon whole milk

  • ¼ teaspoon peppermint extract

  • Red food coloring gel

  • 54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)

  • 2 (12-oz.) pkg. bittersweet chocolate chips

  • 1 tablespoon plus 1 tsp. coconut oil

  • Crushed hard peppermint candies

Directions

  1. Beat powdered sugar, butter, milk, and peppermint extract with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Using a wooden pick, add 1 small drop of food coloring to mixture. Beat until color is evenly distributed, about 1 minute. Beat in additional food coloring until desired color is reached. Transfer frosting to a piping bag or a ziplock plastic bag with a ½-inch corner snipped off.

  2. Arrange half of wafer cookies upside down on a clean work surface. Pipe a 1-inch dollop (about 2 teaspoons) frosting onto each cookie; top with remaining cookies facing right side up. (Reserve any remaining frosting for another use.) Gently press sandwich cookies to push filling almost to outer edges.

  3. Place chocolate and coconut oil in a microwavable bowl. Microwave on HIGH until fully melted and smooth, 3 minutes, stopping to stir every 30 seconds. Dip 1 sandwich cookie into melted chocolate mixture using a fork, coating completely and letting excess drip back into bowl. Transfer dipped sandwich cookie to a baking sheet lined with parchment paper, and immediately sprinkle with crushed peppermint candies. Repeat procedure with remaining sandwich cookies, melted chocolate mixture, and crushed candies.

  4. Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.

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