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Chocolate Peppermint Sandwich Cookies
Chocolate Peppermint Sandwich Cookies
- Recipe Submitted by maryjosh on 01/22/2020
Ingredients List
- Chocolate Cookies:
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 oz semi-sweet chocolate melted*
- 1 teaspoon vanilla
- 1 large egg
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Peppermint Frosting:
- 1/2 cup unsalted butter softened
- 2-3 cups powdered sugar
- 1/2 - 1 teaspoon peppermint extract
- 3-4 drops red food coloring optional
- 1-2 tablespoons cream or milk
- 1/4 cup crushed candy canes
Directions
Chocolate Cookies
Preheat the oven to 350F degrees. Line cookie sheets with parchment paper.
In a large bowl beat the butter and sugars until fluffy (about 2 minutes).
Mix in the melted chocolate. Then mix in the vanilla extract and the egg.
In a medium bowl whisk together the flour, cocoa, baking soda & salt.
Mix the dry ingredients into the butter mixture about 1/2 at a time with the mixer on low speed.
Stir in the chocolate chips.
Form the dough into balls about 2 teaspoons to 1 tablespoon in size. Do not flatten.
Bake in the preheated oven for 7-9 minutes or until the tops look set.
Peppermint Frosting:
In a large bowl beat the butter until soft.
With the mixer on low speed, beat in 2 cups of powdered sugar. As it starts to mix in - slowly turn up the mixer to medium speed.
Beat in peppermint extract starting with 1/2 teaspoon. If it isn't minty enough for you, add in another 1/2 teaspoon.
Mix in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until the desired sweetness and consistency is reached. Optionally, mix in a few drops of red food coloring.
Assemble:
Make sure the cookies are fully cooled.
Pour the crushed candy canes onto a plate
Frost the bottom of 1 cookie, then sandwich a second cookie over top.
Roll the outside edge of the cookie in the crushed candy canes, or optionally sprinkle around the edge.
Store in an airtight container at room temperature.
Preheat the oven to 350F degrees. Line cookie sheets with parchment paper.
In a large bowl beat the butter and sugars until fluffy (about 2 minutes).
Mix in the melted chocolate. Then mix in the vanilla extract and the egg.
In a medium bowl whisk together the flour, cocoa, baking soda & salt.
Mix the dry ingredients into the butter mixture about 1/2 at a time with the mixer on low speed.
Stir in the chocolate chips.
Form the dough into balls about 2 teaspoons to 1 tablespoon in size. Do not flatten.
Bake in the preheated oven for 7-9 minutes or until the tops look set.
Peppermint Frosting:
In a large bowl beat the butter until soft.
With the mixer on low speed, beat in 2 cups of powdered sugar. As it starts to mix in - slowly turn up the mixer to medium speed.
Beat in peppermint extract starting with 1/2 teaspoon. If it isn't minty enough for you, add in another 1/2 teaspoon.
Mix in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until the desired sweetness and consistency is reached. Optionally, mix in a few drops of red food coloring.
Assemble:
Make sure the cookies are fully cooled.
Pour the crushed candy canes onto a plate
Frost the bottom of 1 cookie, then sandwich a second cookie over top.
Roll the outside edge of the cookie in the crushed candy canes, or optionally sprinkle around the edge.
Store in an airtight container at room temperature.
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