Reader’s Recipes: Chocolate Peppermint Sandwich Cookies
My Chocolate Peppermint Sandwich Cookies have a creamy layer of peppermint filling in between two soft and chewy brownie cookies ~ these rich treats are a perfect addition to your holiday cookie assortment!
7ouncessemi sweet or bittersweet chocolate, finely chopped (or use chips)
1/4tspinstant espresso powder
3/4cupmini chocolate chips
1Tbspunsalted butter, softened
2Tbspfinely crushed peppermint candy, like candy canes
very small drop red food coloring, optional
milk or cream to thin
Set the oven to 375F
Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
Whisk together the flour, baking powder, and espresso powder and fold into the wet ingredients. Mix just until combined. Fold in the mini chips.
Let the dough sit for about 15 minutes.
Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart.
Bake for about 7 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack.
Fill the cookies with the peppermint filling when they are completely cooled.
For the filling, mix the butter, sugar, crushed peppermint, and a very small drop of food coloring in a bowl until smooth, adding just a little milk or cream as you mix until you get a good frosting consistency. Spoon a little filling on the underside of one cookie and gently press another one on top.
This recipe adapted from Better Homes and Gardens
https://theviewfromgreatisland.com/readers-recipes-chocolate-peppermint-sandwich-cookies/ November 7, 2015