These are both adorable and tasty. The chocolate cookies have a nice little snap, and who can resist a buttery peppermint cream filling? You can dial down the minty-ness by only using a teaspoon or so, but personally, I love the cool flavor. If you’re feeling extra festive, roll the cookies in crushed candy canes around the edges.
Minty Chocolate Sandwich Cookies
Submitted by Donna Williamson
4 cups all-purpose flour
1 1/3 cups unsweetened cocoa powder (I use Ghirardelli)
2 tsp. espresso powder
1/2 tsp. salt
1 1/2 cups butter, softened
1 1/2 cups sugar
Peppermint Cream Filling
1 cup butter, softened
2 tsp vanilla
2 tsp peppermint extract
5 cups powdered sugar, divided into 2 – 2 1/2 cup portions
2 Tbsp milk
In a large bowl, stir together flour, cocoa powder, espresso powder, and salt; set aside
In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. If necessary, cover and chill for 1 to 2 hours until dough is easy to handle.
Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2 1/2 inch round cookie cutter, cut out dough. Place 1″ apart on a parchment-lined cookie sheet. Bake 10 to 12 minutes or until edges are firm. Transfer to a wire rack and let cool. Fill cookies with Peppermint Cream Filling. Chill at least one hour before serving. Store in the refrigerator up to 3 days.
Directions for Peppermint Cream Filling
In a large bowl, beat softened butter with an electric mixer on high speed until fluffy. Add vanilla and peppermint. Beat in 2 1/2 cups powdered sugar. Beat in milk. Add the rest of the powdered sugar and beat until smooth. Tint with green or red food coloring, if desired. If necessary beat in additional milk to make spreading consistency.