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Double Chocolate Cookie Peppermint Sandwich + BAKERS GIVEAWAY

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 14
Author: Amy Stafford

Ingredients


Cookie Ingredients:

  • 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


Peppermint Cookie Filling:

  • 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

Instructions

Cookie Directions:

  • 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.

Filling Directions:

  • 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.