Chocolate Chip Candy Cane Cookie Sandwiches

Chocolate Chip Candy Cane Cookie Sandwiches
  • Prep Time
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  • Cookies:
  • 3/4 cup all-purpose flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 2 granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • Buttercream Filling:
  • 1 cup unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2/3 cup divided crushed candy canes



SIFT together flour, Nestle® Toll House® Baking Cocoa, baking powder, and kosher salt. Stir, then set aside.

PLACE butter and both sugars in a medium bowl. Beat with a hand mixer until light and fluffy. Beat in the eggs and vanilla extract.

STIR in the dry ingredients, then stir in Nestle Tollhouse Semi-Sweet Morsels.

CHILL dough for at least an hour or overnight.

PREHEAT oven to 325ºF (300ºF for convection ovens).

SCOOP 1 tablespoon of dough and roll into a ball. Place on a baking sheet and flatten with your palm. Repeat with the rest of the dough, spacing cookies 2 inches apart on the tray.

BAKE 12–14 minutes, or until cookies are set. Remove from oven and let cookies cool completely.


PLACE butter, powdered sugar, and kosher salt in a bowl.

BEAT with a hand mixer until fluffy. Beat in peppermint extract and ? cup crushed candy canes.

SPREAD buttercream on the flat side of a cookie. Top with another cookie to make a sandwich. Roll the edges of the cookie in the rest of the crushed candy canes. Enjoy!