Peppermint Cream Chocolate Cookie Sandwiches Recipe Ideas

Save
Pin
Print

Peppermint Cream Chocolate Cookie Sandwiches are a chocolate-and-peppermint lover’s dream for the holidays.

For the Chocolate Cookies:

• 1/2 cup (113 g) butter, softened
• 1/4 cup (21 g) unsweetened cocoa powder
• 2 tablespoons (25 g) vegetable oil
• 1 cup (170 g) chocolate chips
• 2 cups (240 g) all-purpose flour (spoon + level)
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (1 g) kosher salt
• 4 large eggs (200 g)
• 1 1/2 cups (297 g) sugar
• 2 teaspoons (9 g) vanilla extract

For the Peppermint Cream:

• 1/2 cup (92 g) shortening
• 1 1/2 cups (144 g) marshmallow cream
• 2 cups (227 g) confectioners’ sugar
• 1 teaspoon (4 g) peppermint extract
• 1 1/2 tablespoons (21 g) milk

• Preheat oven to 350º F. Line a sheet pan with parchment paper or a silicone baking mat.
• Cream together the butter, cocoa, and vegetable oil until smooth. Stir in the chocolate chips.
• Add the flour, baking powder, and salt and mix until combined. Then add the eggs, sugar, and vanilla and beat until the dough is creamy and smooth.
• Scoop tablespoon-sized portions of dough onto the prepared pan, spacing them about 1 1/2 inches apart to allow for spreading.
• Bake for 10 minutes. Remove from the oven and let the cookies cool completely on a wire rack.

For the Peppermint Cream:

• While the cookies bake, prepare the peppermint cream. Beat together the shortening, marshmallow cream, confectioners’ sugar, peppermint extract, and milk until light and fluffy. Set aside until the cookies are cool.
• Spoon about 1 teaspoon of cream onto the flat side of one cookie, then sandwich with another cookie. If desired, roll the edges in crushed candy cane pieces.
• Serve at room temperature.