These Peppermint Hot Cocoa Sandwich Cookies start with the Betty Crocker™ Limited Edition Soft Baked Peppermint Sugar Cookie Mix, baked into soft, chewy cookies. The filling is a simple blend of milk chocolate frosting and marshmallow creme that tastes just like your favorite hot chocolate. Once assembled and rolled in crushed candy canes, they become the ultimate holiday cookie sandwich, perfect for festive gatherings or cozy winter treats.
Heat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, mix the dry cookie mix, melted butter, and eggs until a soft dough forms.
Scoop dough into 1 1/2 tablespoonsful portions and drop about 1 inch apart onto baking sheets. Bake for 10 to 15 minutes or until edges are light golden brown. Cool for 2 minutes on the baking sheet; remove cookies from baking sheet to cooling rack. Cool completely.
In a medium bowl, stir the frosting and marshmallow creme until smooth.
Once the cookies are cooled, add a dollop of the filling to the bottom of one cookie. Place a second cookie on top to make a completed sandwich cookie. Repeat with remaining cookies. Roll the edges of the sandwiches in crushed candy canes. Refrigerate for 15 minutes to set the filling.
Be sure to let the cookies cool completely before assembling so the filling stays thick and doesn’t melt.
