Just two weeks away from Poe’s very first Christmas, Andrew and I have been slowly filling our home with extra pops of holiday cheer – little ornaments from our seven years together resurfacing on our teensy tree alongside the resurgence of his childhood traditions. From favorite carols, Elf, and The Grinch playing on repeat to our family stocking hanging proud, although Poe isn’t the most cognizant of our efforts (just yet!), we hope these little touches of magic will help shape the foundation of his holiday spirit. One of my very favorites being leaving out little treats and milk for our late night holiday guest, Santa.
Holiday festive done really right, these Late Night Santa Sandwiches, chocolate chip cookies stuffed to the brim with a peppermint mocha infused coconut cream, will nock your Santa’s socks off. Taking full advantage of store bought cookies (or homemade, if you’re feeling adventurous), each sandwich meets three ingredient coconut whipped cream for that perfect bite of holiday cheer. Dipped in crushed candy cane sprinkles for that extra pop of Christmas magic, these peppermint cookie sandwiches are just the treat to leave out for Santa or stop the show at your next cookie swap. Don’t forget to serve with a chilled glass of almond milk!
Late Night Santa Sandwiches
makes 10 cookie sandwiches
2 cans (14 oz each) full fat coconut milk, refrigerated overnight
½ cup peppermint mocha almond milk
3 tablespoons pure maple syrup
20 small chocolate chip cookies, homemade or store bought
1 large candy cane, crushed
Open both cans of chilled coconut milk and separate the solidified cream from the liquid. Discard of liquid, or save in an airtight tupperware for future use.
In an electric stand mixer fitted with a whisk attachment, beat the coconut milk’s cream on medium-high with the peppermint mocha cold brew and maple until smooth and creamy.
Using a small spoon, scoop about 2 tablespoons worth of cream onto the bottom surface of a chocolate chip cookie. Top with another chocolate chip cookie, then place on a parchment lined large dish or baking tray. Repeat process until you’ve prepared 10 cookie and cream sandwiches, then refrigerate for a minimum of 1 hour, or until cream has stiffened.
Meanwhile, place crushed candy cane pieces in a shallow bowl.
Once cookie sandwiches have chilled, roll their sides in crushed candy cane, coating each cookie’s cream. Repeat until all cookies are coated.