Chocolate peppermint sandwich cookies
You guys, I thought we needed one more cookie this holiday season...and I'm excited this one is it. She's a keeper. Lightly crispy, hella chewy. And this peppermint cream...I'd like to slather it all over my body and wear it to Christmas day. Do you think anyone would mind?
OK...nary a present has been wrapped...so we're keeping it short. Again. And I'm wishing you all the very best holiday. I wish I could clink glasses with each and every one you! Sending loads of love + cheer!!
Chocolate Peppermint Sandwich Cookies
Makes About 20 Cookie Sandwiches
For the Cookie
- 8-ounces semisweet chocolate, coarsely chopped
- ½ cup sunflower seed oil (or other light-flavored, neutral oil)
- 3 large eggs, room temperature
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 1 cup bread flour
- 3/4 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups dark or semi-sweet chocolate chips
For the Peppermint Cream
- ½ cup unsalted butter, room temperature
- ½ cup vegetable shortening
- 3 ½ cups powdered sugar
- 2 teaspoons peppermint extract
- 3 tablespoons milk
- ½ cup finely crushed peppermint candies (about 8 medium-sized candy canes)
- Melt the 8-ounces of chocolate + oil in the microwave (I usually do 1 minute on High, but microwaves are funky so keep an eye on things) in a large microwave-safe bowl or in a double boiler. Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs with a wooden spoon, you'll get rid of all of the chunks without overheating (scalding) it. Let cool slightly and then whisk in your eggs, brown + granulated sugars and vanilla extract.
- In another bowl whisk together the bread flour, all-purpose flour, cocoa powder, sea salt, baking powder and baking soda.
- Pour the flour mixture into the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Add the chopped chocolate chunks. Mix until just barely combined. Lay some plastic wrap on the counter, dump the dough on top and wrap tightly. Chill the cookie dough for 30 minutes in the fridge.
- Preheat your oven to 375 degrees F, place a rack in the top third of your oven (this is where you'll bake your cookies) and line your cookie sheets with parchment paper or a silat.
- Gently roll 1 tablespoon of dough into a ball and place on the cookie sheet allowing about two inches between each dough ball. Try to make the dough balls as spherical as possible and equal in size so they will pair up nicely when schmooshing the peppermint cream between them.
- Cook for 10 minutes. You want to slightly undercook these. Allow the cookies to cool on the sheet for 5-10 minutes, or until they come off easily, and finish coming to room temperature on a cooling rack.
- While the cookies are cooling, blend together your peppermint cream by placing the butter and shortening in an electric-stand mixer fitted with the paddle attachment. Mix on medium-low until well blended. Add in the powdered sugar, peppermint extract and milk until nice and creamy. Lastly, add in the crushed peppermint candy and mix until evenly distributed throughout the cream.
- Pair up your cookies that are of equal sizes. Give a generous (I mean it) smear of peppermint cream on one side, and smash another cookie on top. If you want it too look nice and tidy, run a finger around the outside of the cream to smooth it out. You're done. That's it. I know. Amazing. Could it get any more December than this?
- Thanks for making these sandwich cookies!! Tag me @displacedhousewife #displacedhousewife so I can see them!!
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