![No-Bake Dark Chocolate-Peppermint Sandwich Cookies](https://cdn.statically.io/img/www.southernliving.com/thmb/lDm2FrhWL7dS9Drt_Wuyqc2Ce5M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2651601_Baker_LinzerTreeHotChocBrowniesPeppermintSandwichCookie_46-2000-3cb557c5750e409184a1952ade7dff55.jpg)
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.
Chocolate 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
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1 cup unsifted powdered sugar
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1/2 cup unsalted butter
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1 tablespoon whole milk
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1/4 teaspoon peppermint extract
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Red food coloring gel
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54 chocolate wafer cookies (from 2 [9-oz.] pkg., such as Nabisco Famous Chocolate Wafers)
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2 (12-oz.) pkg. bittersweet chocolate chips
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1 tablespoon plus 1 tsp. coconut oil
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Crushed hard peppermint candies
Directions
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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.
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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.
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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.
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Chill dipped sandwich cookies until set, about 30 minutes. Store in an airtight container in refrigerator up to 5 days.