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Chocolate Sandwich Cookies with Peppermint Cream

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Chocolate Sandwich Cookies with Peppermint Cream

Chocolate and mint are one of the most delicious pairs. These buttery and flakey chocolate cookies are sandwiched with peppermint cream. It's impossible to say no to these sweets.

 

Yield

18 servings

Prep

20 min

Cook

20 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
Chocolate cookies
150 grams butter, unsalted
1/2 cup plus 2 tablespoons
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180 grams brown sugar
1 cup
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1 ½ cups all-purpose flour
sifted, or half whole wheat and half white flour
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¼ cup cocoa powder
Dutch processed, sifted
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1 teaspoon baking soda
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200 grams chocolate chips
dark, or semi sweet, 1 cup plus 2 tablespoons
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Peppermint cream
2 ½ cups powdered sugar
sifted
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¾ teaspoon mint extract
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2 tablespoons milk
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Ingredients

Amount Measure Ingredient Features
Chocolate cookies:
1.5E+2 grams butter, unsalted
1/2 cup plus 2 tablespoons
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1.8E+2 grams brown sugar
1 cup
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355 ml all-purpose flour
sifted, or half whole wheat and half white flour
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59 ml cocoa powder
Dutch processed, sifted
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5 ml baking soda
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2E+2 grams chocolate chips
dark, or semi sweet, 1 cup plus 2 tablespoons
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Peppermint cream:
591 ml powdered sugar
sifted
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3.8 ml mint extract
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3E+1 ml milk
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Directions

Add the butter and brown sugar in an electric mixer and beat for about 9 minutes or until creamy and fluffy.

Add the flour, cocoa powder, and baking soda and beat until a smooth dough forms. Stir in chocolate chips until evenly distributed and well combined.

Wrap the dough with a piece of clear plastic wrap, then refrigerate the dough for at least half an hour or until firm.

Preheat the oven to 350℉ (180℃).

Take 1 tablespoonful of the dough, roll it into a ball.

Place the ball onto a baking sheet lined with parchment paper or baking mat, or coat with butter or cooking spray.

Press the dough down to about ¼ inch thick. Leave 2-inch apart between two cookies. Bake one sheet at a time for about 11 minutes or until the tops are cracked.

Remove the cookies from the oven, and place the baking sheet on a wire rack.

Let cookies cool on the sheet for about 10 minutes. Remove cookies from sheet to wire rack and let cool completely.

To make the peppermint cream:

Once the cookies are cool, add the powdered sugar, peppermint extract, and milk into a medium mixing bowl. Stir until smooth, it may take 3 to 4 minutes.

The peppermint cream should be quite thick, and not runny at all.

Spread the peppermint cream over half chocolate cookies. Then top with remaining half cookies to make sandwiches.

The cookies can be kept in an air-tight container for a few days or in the freezer for up to 1 month.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 24638% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 38mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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