Chocolate Peppermint Sandwich Cookies
Everyone will love the brownie-like chocolate cookies stuffed with peppermint buttercream for the holidays.
Servings: 12
Ingredients
Chocolate Peppermint Sandwich Cookies
- 190 grams dark chocolate chopped
- ½ cup unsalted butter
- 3 large eggs
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoon Madagascar Bourbon Pure Vanilla Extract
- 1 ½ cup all-purpose flour
- 3 tablespoon unsweetened cocoa powder Dutch processed
- 1 ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
- ½ cup white chocolate chips
Peppermint Buttercream
- ¾ cup unsalted butter softened
- 3 to 3 ½ cups powdered sugar
- 1 teaspoon Madagascar Bourbon Pure Vanilla Extract
- ¼ to ½ teaspoon Pure Peppermint Extract or to taste
- 1 to 2 tablespoon milk
- ¼ cup crushed candy canes
Instructions
Chocolate Peppermint Sandwich Cookies
- In the top portion of a double-boiler, melt together the dark chocolate and butter. Remove from the heat and stir until smooth.
- In a mixing bowl, whisk together the flour, 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.
Peppermint Buttercream
- 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.