Chocolate Peppermint Sandwich Cookies
These cookies are sure to get you in the Holiday spirit! It is a thinly rolled chocolate cookie with a light and fluffy peppermint buttercream holding the two cookies together. YUM! Chocolate and peppermint, what better holiday duo?! Follow along with me, Madison (your baker!) so you can recreate these at home and enjoy them with the ones you love this Christmas.
Chocolate Cookie Recipe;
- 1 cup butter
- 1 cup granulated sugar
- 1 tsp. vanilla
- 1 tsp. salt
- 1 egg
- 1/2 cup cocoa powder
- 1 3/4 cups flour
Peppermint Buttercream Recipe;
- 4 cups powdered sugar
- 1 cup unsalted butter
- 2-4 Tbs. milk
- 1 Tbs. peppermint extract
Directions;
You want to start by creaming the butter and sugar on low speed. You can do this with a stand mixer or by hand with a whisk and scraping spatula.
Once there are no lumps in your butter and sugar mixer, go ahead and add in the vanilla and egg. Continue to mix well on low speed and remember to scrape the sides of your bowl as you go.
Next we will add our dry ingredients to the bowl. Mix just until it comes together into a nice dough consistency. Be careful not to over mix. You'll know you can stop once the dough pulls away from the sides of your bowl and comes together in the middle to resemble a nice soft dough.
Let's roll! Rolling time is always a good time, right? I think so! Go ahead and roll your dough very thin, about 1/8 of an inch thick on parchment paper. If your dough is sticky you can always add flour to keep it from sticking to your rolling pin. Pop your rolled dough into the refrigerator for about 30 minutes before you cut it out.
Preheat your oven to 375 degrees F. and start cutting out your shapes! I used snowflakes but use whatever shapes make you happy! Use 10 different shapes if you want! Get creative and have fun! It's important to be very gentle with your dough because of how thin we rolled it! Once you've cut your shapes and placed them onto a cookie sheet with parchment paper or silicone mat down, making sure to leave about 1 1/2" apart, bake them for 9-11 minutes. If you have a bigger shaped cookie they may need an extra minute or two. And, of course, if you used a smaller shaped cutter they will only need the minimum of about 9 minutes.
After your cookies have been baked let them cool completely and make your peppermint buttercream in the meantime!
Directions;
Cream you butter and sugar together until there are no lumps, scraping down the sides of your bowl as you go.
Add your milk one tablespoon at a time until you reach a smooth consistency. Add your peppermint extract. If you're not sure how much milk to add you can tell by how thick your buttercream is. You want it to be light, airy and fluffy not thick and hardened easily.
Now it's time to assemble! You can use a piping bag or spread your buttercream with a knife. Whichever you prefer! You'll want to take one cookie and place it face down and but a thin layer of buttercream on top getting right to the edges! Don't be afraid to add a little bit more icing than I did, I get it, I have a major sweet tooth too :) Then you'll want to take your second cookie and place it face up on top of your butter creamed cookie! VOILA! A chocolate peppermint sandwich cookie, yum..yum..YUM! And if you really want to get creative, roll the sides of your cookies in crushed peppermint. It looks so pretty and just adds to the delicious peppermint flavor. Win win!
Remember to spread joy and kindness every chance you get (even if it's in cookie form) this season and year round. I hope you have so much fun making them and enjoy sharing them! Make sure to join our private Facebook group page (Baketivity Community) where I will be interacting with you all, answering questions, sharing more fun recipes, and of course hearing ideas and comments from you! Thank you!
