Day 4 of my Christmas Cookie posting, is me making a meal out of a cookie. Yes, I love peppermint and I got the idea for this cookie, sandwich, a meal from the Peppermint bark that you see everywhere.
The chocolate cookie recipe is a chocolate lovers delight, if you want to make just the cookies you won’t be disappointed.
I asked my son Jacob to pick his favorite Christmas cookie for me to share and he told me over and over that it was my Chocolate Thumbprint Cookies.
Since I have already shared that recipe on here I obviously couldn’t post it again. However, I will show a small peek if you missed the post earlier in the year.
Just click on the photo below to see the recipe!
I know this goes against what I said about sharing a different recipe each day that a family member picked as their favorite, but the kid wouldn’t pick another cookie. He is stubborn like that, so being that I might be just a little bit more stubborn I picked one for him.
Plus I had to share our picture and show what a handsome fellow he has grown in to and how he always has the knack to make his mama smile!
Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.
Double Chocolate Cookie Peppermint Sandwich + BAKERS GIVEAWAY
- [br][b]Cookie Ingredients[/b]:
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 tablespoon instant espresso powder
- 10 ounces bittersweet 60% chocolate, 5 ounces melted and 5 ounces coarsely chopped
- [br][b]Peppermint Cookie Filling:[/b]
- 1 cup plus 2 tablespoons powdered sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3/4 teaspoon peppermint extract
- 2 drops red food coloring
- 1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces) or I recommend buying peppermint baking chips it makes life easier
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and peppermint extract. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
- Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 12-14 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.
- Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.
- Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
- Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
- Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.