These Christmas cookie sandwiches embody everything I love about this time of year. Delicious chewy cookies, fluffy frosting, and lots and lots of sprinkles and candy canes. I call them the Santas Kitchen Sink Cookie Sandwich since they are inspired by the colors and flavors of Christmas!
You know what’s great? Going a little crazy over the holidays coming up with cookie ideas and deciding to make an ultra-indulgent, ultra-festive cookie sandwich. If you’re going to be leaving cookies out for Santa this year, then give these a try!
Christmas Cookie Sandwiches
So what is in these cookie sandwiches?
They start with chewy, chocolate chip cookies that have been spiced up with a hint of cinnamon and nutmeg. One of my favorite chocolate chip cookie hacks is actually to add a pinch of both of these ingredients since they’re so aromatic and rich. However, for this recipe I added a little bit ~extra~ to infuse some of the cozy flavors of the holidays.
In the center, the main focus is a marshmallow buttercream frosting. Think marshmallow fluff, vanilla, butter, and sugar. Then, sprinkle with whatever makes you happy (and you can feasibly bite into) such as finely crushed candy canes, mini chocolate chips, and holiday sprinkles!
How to Make Them
I definitely had a great time making these cookies and coming up with the recipe!
Start by baking a batch of chocolate chip cookies. Whip butter, brown sugar, and granulated sugar together in a mixer, and then add an egg and some vanilla extract. Fold in the dry ingredients, add some chocolate chips, and then bake the cookies until they’re golden brown. You an opt here to chill the dough for at least an hour or overnight to let the flavors deepen. I chilled the dough for the cookies pictured in this recipe for ~1 hour
Then, make a marshmallow frosting for the middle by whipping marshmallow fluff, butter, powdered sugar, vanilla, and milk until it is light and fluffy. After that comes the fun part of assembling the cookie sandwiches.
Okay, so in terms of putting everything together, you have options.
There’s the fancy advanced of assembly, which involves and pastry bag and piping tip. Load up the bag with the frosting and pipe a circle of frosting onto the bottom of one cookie. Not going to lie, this is what I did for these since I wanted the cookies to be pretty for the camera.
However, there is no shame in the less fancy method, which is to use a knife to spread the frosting. Will they look as neat and tidy? Probably not. But will they look homemade, like you had a blast making them, and still taste amazing? Yes.
However you choose to get the frosting on, do an even layer on the bottoms of two separate cookies. Then, one just one of the cookies, sprinkle a dose of crushed candy canes, chocolate chips, and/or sprinkles. Lastly, press the two cookies together to form a sandwich.
Filling Ideas
I filled my Christmas cookie sandwiches with crushed candy canes, mini chocolate chips, and holiday sprinkles, but here are some additional things you can try! I’m all about taking this recipe and tailoring it to what you have or your tastes.
- Crunchy toffee bits
- A sprinkle of cinnamon
- A drizzle of caramel
- Finely chopped nuts such as walnuts or peanuts
The only rule here is don’t put anything too big or anything that would be unpleasant to bite into!
Not Ready to Bake Yet?
Save this recipe for later! Say you’re looking at this Recipe in August and realize it’s way too early for any recipe that has Santa in the name. I’m guilty of that–it’s December and I’m already thinking to what heart shaped bakes I’m going to make in February haha.
Anyways, simply hover over the image below and click the pin icon to save this post to Pinterest!
I hope you enjoy these! Let me know your thoughts below in the comments or just simply leave a rating. Looking forward to hearing from you!
If you’re brand new to my blog, welcome! Check out some more holiday recipes here or other great baking ideas here. Thanks for visiting. 🙂
Santas Kitchen Sink Cookie Sandwiches
Ingredients
Chocolate Chip Cookies
- ½ cup unsalted butter, softened
- ⅔ cup dark brown sugar
- ⅓ cup white sugar
- 1½ tsp vanilla extract
- 1 egg, at room temperature
- 1⅓ cups flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- Pinch of nutmeg
- 1 cup semi-sweet chocolate chips
Marshmallow Frosting
- ¾ cup marshmallow fluff
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Pinch of salt
Additional Fillings & Decoration
- holiday sprinkles
- crushed candy canes
- mini chocolate chips
Instructions
Cookies
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In your stand mixer, beat the butter and sugars together on medium-high speed until light and fluffy–around 2 minutes. Then add the egg and vanilla and continue beating on medium speed until creamy.
- Sift the flour, baking soda, salt, cinnamon, and nutmeg together, and then add them to the mixing bowl with the other ingredients. Fold the flour in on low speed until it is just combined, being careful to not overwork the dough. Lastly, fold in the chocolate chips until they are distributed throughout the dough.
- Option before baking to chill the dough for an hour or overnight!
- Scoop 1½ tbsp sized balls of dough onto the cookie sheets, keeping them 2" apart. Bake the cookies for 12-13 minutes, or until the edges are golden brown. Remove from the oven and let the cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Frosting & Assembly
- Once again in your stand mixer fitted with the paddle attachment, beat the butter, marshmallow fluff, and salt together until fluffy. Then add the powdered sugar, vanilla, and milk and continue beating for 2-3 minutes on very light and fluffy.
- To assemble the cookies, spread an even layer of frosting on the bottom of one cookie. Then, sprinkle with some crushed candy canes, chocolate chips, and holiday sprinkles. Place another cookie on top to form a sandwich. Enjoy!
Love,
Rools
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