Hey there, fellow holiday baker! Can you believe Christmas is almost here? I’ve been cooking up a storm in the kitchen, sharing some fantastic recipes. Now, it’s time to jazz things up with our latest creation – Chocolate Peppermint Sandwich Cookies.
These cookies aren’t just your run-of-the-mill treat; they’re like a two-for-one special. Not only are they awesome on their own, but they also double up as the base for our awesome Chocolate Snowballs. Yep, that’s right! The same dough used for these sandwich cookies can transform into those irresistible chocolatey delights we’ve already made.
Chocolate Peppermint Sandwich Cookies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
For the peppermint filling:
- 1/2 cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1/2 teaspoon peppermint extract
- 1-2 tablespoons milk or cream
- Crushed candy canes or peppermint candies for decoration (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Ensure all ingredients are fully combined.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each for spreading.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass to form round discs.
- Bake in the preheated oven for 8-10 minutes or until the edges are set.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
For the peppermint filling:
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, peppermint extract, and 1 tablespoon of milk or cream, beating until smooth and creamy. Add more milk or cream if needed to achieve a spreadable consistency.
- Once the cookies have cooled completely, spread a generous amount of peppermint filling onto the bottom side of one cookie and sandwich it with another cookie.
- Optionally, roll the edges of the filled cookies in crushed candy canes or peppermint candies for decoration and added flavor.
