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.
1/2 cup plus 2 tablespoons
sifted, or half whole wheat and half white flour
Dutch processed, sifted
dark, or semi sweet, 1 cup plus 2 tablespoons
Add the butter and brown sugar in an electric mixer and beat for about 9 minutes or unti 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 clean 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.