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Chocolate Sandwich Cookies with Peppermint Cream

 
Chocolate Sandwich Cookies with Peppermint Cream
28

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

Chocolate cookies:
150 grams butter, unsalted
1/2 cup plus 2 tablespoons
180 grams brown sugar
1 cup
1 1/2 cups flour, all-purpose
sifted, or half whole wheat and half white flour
1/4 cup cocoa powder
Dutch processed, sifted
1 teaspoon baking soda
200 grams chocolate chips
dark, or semi sweet, 1 cup plus 2 tablespoons
Peppermint cream:
2 1/2 cups powdered sugar
sifted
3/4 teaspoon mint extract
*
2 tablespoons milk

Directions

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.

 

* not incl. in nutrient facts

Reviews

about 4 years

Adapted this decadently delicious recipe from Donna Hay magazine. These cookies looked so appealing in her magazine, then made them for a recent pot-luck.

Needless to say that these chocolate sandwich cookies with peppermint cream were absolutely to die for, everyone raved about how good they were. Just by typing these words already made my mouth watering...

If you are looking for some sweet treats to impress the crowd, this recipe should be definitely on you list!

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 24638% of calories 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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