Cookies with Candy Cane Buttercream


Welcome to the Crazy Christmas event! If you’re new here you may want to subscribe or join us on facebook. Welcome Sally’s Baking Addiction!!

Hi I Heart Naptime readers! My name is Sally and I am the sprinkle-obsessed, peanut butter loving baker, author, and photographer over at Sally’s Baking Addiction. My baking blog has a collection full of classic recipes reborn into something unique and creative. Much like Jamielyn, I favor no fuss, no hassle and easy recipes – preferably ones that taste like I’ve slaved in the kitchen all day. :)

I’m SO excited to be apart of the Crazy Christmas Event today. I’m sharing one of my favorite holiday cookie recipes – it’s actually a recipe I’ve never shared on my own blog before. What we have here today is a fudgy chocolate cookie sandwich stuffed with candy cane buttercream in the center. I love love love peppermint and chocolate together, especially during the holiday season.


The cookies themselves, even without the buttercream filling, are worth writing home about. They have cocoa powder, rich melted chocolate, and mini chocolate chips in the dough – a triple chocolate threat. The cookies are rich and dense, just like brownies are. A chocoholics pure dream and the perfect “bread” for the candy cane buttercream. The best part is that the cookies remain soft – even the next day!

The delightfully festive buttercream starts just as any basic vanilla buttercream does – butter, vanilla extract, powdered sugar, and milk. Simply grind up some candy canes and sift the candy cane “dust” into the buttercream. The candy canes turn the buttercream into a charming light pink color- the perfect contrast to the dark chocolate cookies.

My intense fudgy cookies aren’t for the faint of heart and do require a few steps. For a short cut, try using my Devil’s Food Chocolate Cake Mix Cookies instead!

You and your family are going to just love these cookie sandwiches this holiday season! I’m a tad obsessed with them.

Be sure to check out more of my favorite cookierecipes. ;)


Chocolate Fudge Cookies with Candy Cane Buttercream {Recipe}


  • 1 cup + 1 Tbsp all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 ounces semi-sweet chocolate, chopped (I used 1 package Baker’s Semi Sweet chocolate)
  • 2 eggs
  • 1 tsp vanilla extract
  • 5 Tbsp unsalted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 cup mini chocolate chips

Candy Cane Buttercream

  • 3/4 cup (1.5) unsalted butter, softened to room temperature
  • 2.5 – 3 cups confectioners (powdered) sugar, SIFTED
  • 3 teaspoons vanilla extract
  • 1-2 Tablespoons heavy cream or milk
  • 1/2 cup candy cane dust, SIFTED (about 8-10 candy canes pulverized in a food processor)
    crushed candy canes for rolling, optional


1. Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

2. Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular.

3. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips. Do not overmix at any point in this process.

4. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tbsp of dough and roll into a slightly flattened ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

6. As the cookies cool, make the buttercream. Beat the butter for 1 minute with the paddle attachment on medium speed. Add 2.5 cups of sifted powdered sugar and slowly mix on low speed. Increase mixer speed to medium and add vanilla extract, salt, and 1 Tablespoon of cream/milk. Beat for about 1 minute. Manually stir in candy cane dust. If your buttercream needs to be thicker, add more powdered sugar. If your frosting needs to be thinned out, add remaining milk/cream. If frosting is too sweet, add a pinch of salt.

7. Frost the bottom end of a cooled cookie and top with another to make a sandwich. Enjoy!

All images and text ©


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10 comments on “Cookies with Candy Cane Buttercream”

  1. Hi Jamielyn! Thank you so much for having me! So wonderful to be apart of this Christmas event. have a wonderful week, my friend! xo

  2. Kristy @ Sweet Treats and More Reply

    Leave it to Sally to create an awesome cookie like this!!

  3. These look SO good — I love the Candy Cane Joe Joes at Trader Joes — wonder if they will be similar. Can’t wait to try them!!

  4. Looks good, but I don’t have a food processor. :(

  5. Yum. I adore Sally and all her creations, this is by far one of my favorite to date! I love chocolat eand peppermint together!!!

  6. These look so good and perfect for the holiday season!

  7. Can these be complete made and put together and then freeze them? When they defrost will they still come out the same? I’m trying to find recipes that are unique that can be made ahead of time and freeze until ready to serve?

    • Hi Kelsey! I haven’t tried freezing them, I would think they would do okay… I’m just not sure if the frosting would look as pretty. I hope you have a happy holidays! xo

  8. These were one of the best cookies that I have ever had. I made 10 batches for Christmas with a friend. We made the candy cane butter-cream as well as a gingerbread butter-cream. We made all of the dough one day and were tired after that so we put it in the refrigerator in one big heap. That was a mistake. LESSON LEARNED: If you make all the dough at the same time and want to cook it later, don’t leave it all together in the refrigerator because it becomes really hard to separate. It is better to put it into balls and leave the balls in the refrigerator for cooking later. It will save a lot of time in not having to try to get the dough out of the bowls, re-blending them, and then putting them into balls. Thank you for the recipe. :)

  9. Hi, have been dreaming about these all week! In the recipe, do you use 4 oz. Of the chocolate or 8 oz.? I picked up a bar of Baker’s, and just realized it is a 4 oz. Bar! Would you recommend 2 bars?

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