Chocolate Peppermint Sandwich Cookies
I think my mind is already home in Rochester for the holidays, but we have a couple more days chugging along with reality in Philly before that can happen. Making Christmas cookies all weekend made me extra ready to get the show on the road. Now, if we could just get some snow I'd be happy as a clam.
Every year we get really excited the days leading up to Christmas cookie weekend at Robert's mom's house. We divide the work between us and make about a dozen different cookies and end the night with Chinese food. Every year it seems we get more efficient, even when I throw in a curve ball and add a new cookie to the mix, like this one. Last year I took one of Robert's moms favorites, the earl grey shortbread and turned it into a lemon buttercream sandwich. It appears I have a thing with holiday themed sandwich cookies.
These chocolate cookies with peppermint marshmallow creme are very customizable which is why I love them so much. Not all of them have to be sandwiches. Go wild, dare to leave some bare. Alright I probably need a better tagline for these but seriously, they're not fussy and they're fun to decorate as differently as you see fit. The crushed peppermint is also not completely necessary on each one, as you can see I rolled some of the sandwich edges with them, but left others alone.
Chocolate Peppermint Sandwich Cookies
sourced from Food & Wine | makes 24 sandwiches
for the cookies
1 1/2 sticks unsalted butter, at room temp
1 cup granulated sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Using an electric mixer or stand mixer, beat the butter with sugar until creamy. Add the melted chocolate, followed by the egg and vanilla. Continue beating until completely smooth. In a large bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry ingredients to the chocolate mixture and stir until dough forms. Turn out the dough onto a lightly floured surface and shape into a round. Divide the dough into 4 pieces, shape into discs and cover with plastic wrap. Refrigerate until firm, about 20 minutes.
Once the dough is firm, preheat oven to 375° and prepare baking sheets with parchment paper. Working with one disc at a time, roll each one out on the lightly floured surface about 1/4 thick. Using cookie cutters of your choice, cut out cookies and transfer to baking sheet. Bake for 10-12 minutes, until the cookies have puffed a bit and the edges are firm. Transfer to a wire cooling rack. Cool completely before frosting.
for the Peppermint Marshmallow Creme Filling
1 stick unsalted butter, at room temp
1 cup marshmallow creme
2 1/2 cups confectioners sugar
1 teaspoon pure peppermint extract
2 ounces peppermint candy, pulsed to a fine consistency in a food processor, it should look like a pinkish powder once processed fine enough
Using an electric mixer, beat the marshmallow together with the butter until completely smooth. Add the confectioners sugar, about 1/2 of a cup at a time. Continue mixing until fully incorporated. Add the peppermint extract, and peppermint candy. Mix until smooth and set aside.
Spread the peppermint filling on the underside of the sandwiches you're making, topping with the other cookie. Press the cookies together to form a sandwich. For some of them, I rolled the edges in the peppermint candies after filling. Once the sandwiches are completed, chill in the refrigerator for 20 minutes until the filling has set.
for cookie topping
5 ounces white chocolate, melted and cooled
5 ounces dark chocolate, melted and cooled
peppermint candies, crumbled into small pieces
This is the fun part. Remove the cookies from the fridge and dip, or drizzle the cookies in the chocolate to your liking. Top with the crumbled peppermint. Return the cookies to the fridge to chill for 20 more minutes.
Serve and enjoy.