Celebrate the holidays with these Peppermint Buttercream Chocolate Crackle Cookie Sandwiches. They’re full of rich chocolate flavor, just the right amount of chewy, with a crisp outside. Plus learn why crackle cookies crack.
Are you ready for a fun one? These crackle cookies are thick, chewy and almost melt in your mouth. On top of that (or in middle of for that matter) they’re spread with decadent homemade peppermint buttercream. Read on to learn all about crackle cookies and how to make these Chocolate Crackle Cookie Sandwiches.
What are crackle cookies and why do they crack?
Crackle cookies have a brownie-like texture that bakes into thick, chewy cookies with a cracked outside. They’re rolled in granulated and powdered sugar which creates the crackle effect. While the cookie bakes the sugar stays on the outside but is separated by cracks as the cookie expands. Crackle cookies spread and flatten less than thin, crisp cookies which also enhances the cracked look.
How to make chewy chocolate crackle cookies
There are many factors that affect the chemistry of baked cookies and whether they’re chewy or crispy. These Chocolate Crackle Cookie use the following elements to make soft, chewy cookies.
- Substituting some granulated sugar for brown sugar. The molasses in brown sugar adds moisture and unique flavor
- Bake for less time. These are ready is just about 10 minutes. Baking longer will dry out and crisp cookies. Pro tip: I like to bake layer cakes a bit under the recommended time for the same reason.
- Fewer eggs: As with brownies, the more eggs you add, the more cake-like it becomes
- Less sugar: Sugar dissolves while baking and causes cookies to spread out and crispen
- Shape of cookies: Rolling into balls creates less surface area and spreads less. The thinner the cookie, the crisper it will be.
How to make buttercream
Buttercream is most commonly a mixture of butter, cream cheese, and sugar. To make: beat together ¼ cup butter, 2-ounces cream cheese, 2 cups powdered sugar, and 1 tablespoon whole milk until smooth. Be sure to bring butter and cream cheese to room temp first for correct consistency.
To make peppermint buttercream add in crushed peppermint candies and peppermint extract.
Melting chocolate in double boiler the easy way
If you don’t have an official double boiler, a simple alternative is to place a large metal bowl over a saucepan of simmering water.
How to use a double boiler
- Fill a small saucepan with about an inch of water and top with a large metal bowl
- Make sure the bowl is large enough that it doesn’t rest too deeply into the pot. Bottom of the pot should not touch water as steam is what melts the chocolate.
- Bring water to simmer over medium-low
- Add chocolate, butter and any other ingredients in your recipe
- Heat, stirring constantly just until completely melted and remove from heat
Tips for making these Peppermint Buttercream Chocolate Crackle Cookies
- Melt chocolate in a double boiler for easy, consistent melting
- If the dough is too sticky to roll into balls, chill for 10 to 15 minutes in the fridge
- A meat mallet works well to crush peppermint candies. Place in a few bags sealed plastic bags and smash until fine.
- Make sure butter and cream cheese is room temp for buttercream for correct consistency
- If you don’t have a mixer you can combine buttercream using a whisk, but will require lots of stirring
- Cool crackle cookies completely before assembling, otherwise buttercream will melt
- Buttercream will soften as it sits. If not serving cookie sandwiches right away, store in fridge 1-3 days in an airtight container. Let sit at room temp 15 minutes before serving.
More Christmas cookie recipes you may like:
- Ultimate Guide to Decorated Christmas Cookies
- Decorated Christmas Tree Cookies
- Fail-proof Sugar Cookie Recipe
- Chewy Cashew Toffee Cookies
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Peppermint Buttercream Chocolate Crackle Cookie Sandwiches
Ingredients
Chocolate Crackle Cookies
- 8 ounces semi-sweet chocolate chips
- ⅓ cup butter, cut into slices
- 1 tablespoon whole milk
- 1 cup packed brown sugar
- 1 cup granulated sugar, divided
- 2 large eggs, room temp
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups bread flour
- ½ cups dark baking cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup powdered sugar
Peppermint Buttercream
- ¼ cup butter, room temp
- 2 ounces cream cheese, room temp
- 2 cups powdered sugar
- ¼ cup finely crushed peppermint candies
- 1 tablespoon whole milk
- ½ teaspoon peppermint extract
Instructions
Chocolate Crackle Cookies
- In a double boiler over simmering water, combine chocolate chips, butter and milk. Stir frequently until melted.
- Remove from heat and whisk in brown sugar and ¼ cup granulated sugar. Whisk in eggs completely one a time. Stir in vanilla and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Add flour to chocolate mixture and stir just until combined. Let sit 15 minutes at room temp to thicken.
- While dough is sitting, preheat oven to 350° F. Line two baking sheets with parchment paper.
- Stir together powdered sugar and remaining granulated sugar in separate bowls. Roll roughly 2-tablespoon balls of dough first in granulated sugar to coat well, then in powdered sugar.
- Place on prepared baking sheet 2-inches apart and bake 9-12 minutes, or until tops have cracked. Cool slightly to firm on a wire rack, then place cookies directly on wire racks to cool completely.
Peppermint Buttercream and Assembly
- Use a stand or electric mixer on low to beat butter, cream cheese and powdered sugar until creamy, about 2 minutes.
- Add remaining ingredients and beat until combined.
- Scoop a heaping tablespoon onto flat side of half of cookies and spread evenly. Top with remaining cookie halves and serve.
Notes
- Melt chocolate in double boiler for easy, consistent melting
- If you don't have bread flour, substitute with all-purpose flour. However, cookies will be slightly less chewy.
- If the dough is too sticky to roll into balls, chill for 10 to 15 minutes in fridge
- A meat mallet works well to crush peppermint candies. Place in a few sealed plastic bags and smash until fine.
- Make sure butter and cream cheese is room temp for buttercream for correct consistency
- If you don’t have a mixer you can combine buttercream using a whisk, but will require lots of stirring
- Cool crackle cookies completely before assembling, otherwise buttercream will melt
- If buttercream becomes too soft during assembly, chill in fridge to firm
- If not serving cookie sandwiches right away, store in fridge up 3 days in an airtight container. Let sit at room temp 15 minutes before serving.
Recipe adapted from Bake from Scratch: Holiday Cookies. Print, 2018.
These cookies are going to be a staple in my holiday cookie boxes this year!! Thanks so much for the recipe 🙂
These look so delicious and the flavors are so unique. I am making them to fill my Christmas Platter.
Thanks Veena and I’m honored to hear that!
Oh those sound just delicious! Can’t wait to try them.
Thanks Rebecca and I hope you do!
Chocolate and peppermint are my daughter’s favorite combo — especially at the holidays. We’re going to start our Christmas baking this weekend and these will definitely be on our list! Love that peppermint buttercream!
It’s such a fun combo this time of year. That’s so great to hear and hope you have fun! Thanks Lisa.
These look so festive and fun! I appreciate the explanation of what causes the cookies to crackle too. Nice job!
You’re welcome and thanks so much for the nice feedback Andrea!
Wow, these cookies have a little bit of everything! Such a decadent treat.
That’s a great way to put it. Thanks Caroline!