Ingredients:
- 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.