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Peppermint Sandwich Cookies

  • Prep Time: 50 minutes
  • Cook Time: 4 hours, 20 minutes (includes chilling and cooling times)
  • Servings: 30 Sandwich Cookies
  • Course: Dessert

These white-chocolate-filled Peppermint Sandwich Cookies are the perfect way to sweeten up any sugar cookie recipe, and add festive flair to any cookie platter.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds® Parchment Paper, available in rolls or pre-cut sheets, for cookies that don’t stick and fast, easy cleanup!


  • 2 1⁄2 cups all-purpose flour, plus more for dusting
  • 1⁄4 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 2 1⁄2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2⁄3 cup heavy cream
  • 8 ounces white chocolate, finely chopped
  • Crushed peppermint candies, for decorating
  • Reynolds® Parchment Paper


Step 1

Sift the flour, baking powder and salt into a medium bowl

Step 2

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes

Step 3

Beat in the egg and vanilla until combined

Step 4

Beat in the flour mixture in 2 batches on low speed until just combined

Step 5

Divide the dough between 2 sheets of plastic wrap; form into disks

Step 6

Roll out the dough between floured sheets of Reynolds® Parchment Paper or Reynolds® Cookie Baking Sheets until 1⁄8 inch thick; chill 15 minutes

Step 7

Line 2 baking sheets with parchment. Cut out circles with a 2-inch cutter; transfer to the parchment-lined baking sheets

Step 8

Chill the cutouts 30 minutes

Step 9

Preheat the oven to 350˚

Step 10

Bake the cookies until just golden, about 12 minutes

Step 11

Cool on the parchment sheet on a wire rack for about 15 minutes

Step 12

Pour cream into pot and bring to a simmer

Step 13

Pour cream over the white chocolate in a bowl and let stand 2 minutes; stir until smooth

Step 14

Chill until cold, about 1 hour

Step 15

Beat briefly with a mixer until thick, 30 seconds

Step 16

Sandwich between the cookies; roll the edges in crushed peppermints

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