DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES
Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the edges are firm, 6 to 8 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.
- Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.
- Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheetsto a wire rack; let cool completely.
- Place chocolate in a heatproofbowl. Heat cream in a smallsaucepan over medium-highuntil just bubbling around edges.Remove from heat; stir in peppermintextract. Pour mixtureover chocolate; let stand 10minutes, then stir until smooth.Let stand, stirring occasionally,until firm enough to spread,about 30 minutes.
- Spread 1 teaspoon filling oneach uncut cookie; top withcut cookies. Sprinkle choppedcandies in window of eachtop cookie. Refrigerate until set,about 20 minutes. Assembledcookies can be stored in refrigerator up to 2 days.
DOUBLE CHOCOLATE PEPPERMINT SANDWICH COOKIES
Rich, decadent, soft and chewy double chocolate cookies are sandwiched together with a tangy cream cheese filling. Rolled in crushed candy canes and drizzled with white chocolate for extra flavor and holiday festiveness! They're the PERFECT Christmas cookie!
Provided by Averie Sunshine
Categories Cookies
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
- To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
- Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
- Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
- Using a small cookie scoop, make rounded teaspoon sized balls of dough.
- Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
- Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
- Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
- Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
- Add vanilla, salt, and beat to incorporate.
- Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
- Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
- Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
- To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
- Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
- See Notes**** below for storage options.
Nutrition Facts : Calories 773 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 380 grams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
- DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
- PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
- BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
- MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
- PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g
PEPPERMINT CHOCOLATE SANDWICH COOKIES
Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts :
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