Chewy triple chocolate cookies sandwiched with creamy, cool peppermint buttercream filling. Perfect for any cookie platter and guaranteed to be finished off first this holiday season!
I was listening to the Bon Appetit podcast the other day (hands-down my favourite podcast - especially when their test kitchen staff spill all their secrets). They were talking all about holiday cookies! Part of the conversation discussed what makes a cookie special enough for Christmas. A boring, brown (albeit delicious) drop cookie is great all year long (think snickerdoodle or peanut butter), but a holiday cookie should have some sparkle (figuratively and literally). Or “jazz hands” as my favorite cookie baker, Rebecca, puts it.
I’m talking about Rebecca of The Cookie Book, the book which inspired these cookies. Chocolate and peppermint isn’t a new concept, but the base cookie recipe started from her book.
Chocolate and Peppermint go together like Pumpkin and Spice. The Kings and Queens of flavor for their respective seasons. I love how the cool peppermint breaks up the deep chocolate flavors of the cookies. A little bit of crushed up candy cane added to the filling adds welcoming texture and crunch to these chewy cookies.
A few things that really make these cookies work:
1) SIZE - the cookies themselves aren’t huge. I love a chocolate chip cookie the size of my head, but when it comes to making a sandwich cookie, baking them a bit smaller makes it easier to justify consuming more than one. Since you are already guaranteed to eat two cookies, the smaller size make for a perfect serving.
2) TEXTURE - the cookies are a little bit chewy in all the best ways. As a sandwich cookie, this is exactly what you need to keep the smooth, creamy filling from squishing and spilling out the sides with each bite.
3) FLAVOUR - yes, I already talked about Chocolate and Peppermint going hand in hand, but it’s seriously the best combo this time of year. I used Nielsen-Massey Pure Peppermint Extract. Definitely go with a pure (not imitation), good quality extract here. A little goes a long way, so add more according to taste. It’s so cool and refreshing! In addition, I chopped up some candy cane to add even more minty flavor. Add this under the texture category too - such a fun crunch with each bite!
Triple Chocolate Peppermint Sandwich Cookies
adapted from The Cookie Book
1 1/2 cups semi-sweet chocolate, chopped
1/2 cup grapeseed or canola oil
3 large eggs
3/4 cup brown sugar
3/4 cup granulated sugar
2 teaspoons Madagascar Bourbon Pure Vanilla Extract
1 cup bread flour
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup each dark, milk, and white chocolate chips*
In the top portion of a double-boiler, melt together the semi-sweet chocolate and oil. Remove from the heat and stir until smooth.
In a mixing bowl, whisk together the flours, cocoa, salt, baking powder, and baking soda. Set aside.
Whisk the eggs, brown sugar, granulated sugar, and vanilla into the melted chocolate mixture. In two batches, stir in the dry ingredients until just combined. Fold in the chocolate chips.
Wrap the dough in plastic and chill for at least 30 minutes.
When ready, pre-heat the oven to 350. Line a few baking sheets with parchment and set aside.
Roll the dough into 2-tablespoon balls (about 25 grams). Place them on the baking sheets, at least 1-inch apart. Bake for about 10 to 11 minutes, or until the edges are cooked and centers are slightly cracked.** Cool on the baking sheet for 5 to 10 minutes before transferring to a cooling rack. Completely cool the cookies before filling with the peppermint buttercream (recipe to follow).
Sort the cookies into pairs and pipe the peppermint buttercream on the bottom halves. Gently sandwich the cookies together with the top halves.
For the Peppermint Buttercream
3/4 cup unsalted butter, softened
3 to 3 1/2 cups powdered sugar
1 teaspoon Madagascar Bourbon Pure Vanilla Extract
1/4 to 1/2 teaspoon Pure Peppermint Extract, or to taste
1 to 2 tablespoons milk
1/4 cup crushed candy canes
Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.)
Gradually add the powdered sugar, vanilla, and peppermint extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
Beat at medium-high speed 1 to 3 minutes, until buttercream is light and airy and nearly white. If needed, add the milk until desired consistency. Tint with gel food coloring (if desired). Stir in the crushed candy cane pieces.
* Instead of all chocolate chips, I used a combination of chips and chopped chocolate. Use whatever chocolate you please!
** To make sure the cookies were nice and round for pairing, I took a round cookie cutter, slightly larger than the cookies and gently swirled them around the baked cookies while they were still warm. This help make their shapes much more uniform.
Thank you to Nielsen-Massey for providing the products for this post! All words and opinions are my own.