Peppermint Sandwich Cookies
Bake and freeze these chocolate cookies up to a month in advance. Thaw and add peppermint filling, candy pieces, and chocolate drizzle before serving.
Recipe - Downers Grove, IL
Peppermint Sandwich Cookies
Prep Time45 Minutes
Servings24
Cook Time10 Minutes
Ingredients
1¾ cups Fresh Thyme unbleached all-purpose white flour
⅔ cup unsweetened baking cocoa
1 tsp. Fresh Thyme baking soda
½ tsp. Fresh Thyme fine sea salt
1 cup unsalted butter, softened
⅔ cup Fresh Thyme organic cane sugar
⅔ cup packed light brown sugar
2 Fresh Thyme large eggs
1 tsp. peppermint extract, divided
3 oz. cream cheese, softened
5 drops natural red food coloring
3 cups Fresh Thyme powdered cane sugar
1 Tbsp. Fresh Thyme 2% milk plus more, as needed
½ cup chopped candy canes or hard peppermint candies
½ cup (3 oz.) semisweet chocolate chips
Directions
- Preheat oven to 375°F. In a large bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
- In a large bowl, beat butter, cane sugar, and brown sugar with an electric mixer on medium until light and fluffy. Beat in eggs and 1/2 tsp. peppermint extract. Gradually add flour mixture, beating on low, until incorporated.
- Drop tablespoons of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Cool on cookie sheet for 2 minutes. Transfer to wire racks and cool.
- For filling, in a medium mixing bowl, beat cream cheese, remaining 1/2 tsp. peppermint extract,and food coloring with an electric mixer on medium until light and fluffy. Gradually beat in powdered sugar. Beat in 1 Tbsp. milk until smooth. If needed, add additional milk to achieve a thick, creamy consistency.
- Spread 1 Tbsp. of peppermint filling on each bottom of half of the cookies. Top with remaining cookies, bottom sides down.
- Place chopped candy canes in a shallow bowl. Roll outside edges of cookies into candy.
- In a small microwave-safe bowl, microwave chocolate chips on medium, stirring every 30 seconds, until melted. Transfer to a quart-size plastic freezer bag. Snip off tip of one corner of bag. Pipe chocolate over tops of cookie sandwiches.
- Store cookies in a covered container in the refrigerator for up to 3 days or freeze, unfilled, for up to a month.
45 minutes
Prep Time
10 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
Sale
$2.49 was $3.19$0.50/lb
Hershey's Natural Unsweetened Cocoa - 8 Ounce
$5.49$0.69/oz
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Light Brown Sugar - 32 Ounce
2 for $5.00
$2.50 was $2.99$0.08/oz
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Watkins Pure Peppermint Extract - 2 Ounce
Sale
$2.99 was $3.99$1.50/oz
Dutch Farms Cream Cheese Bar - 8 Ounce
$2.99$0.37/oz
Not Available
Fresh Thyme Organic Powdered Cane Sugar - 16 Ounce
$3.99$0.25/oz
Fresh Thyme Organic 2% Reduced Fat Milk - 64 Fluid ounce
$4.49$0.07/fl oz
Not Available
Ghirardelli Semi-sweet Chocolate Premium Baking Chips - 12 Ounce
Sale
$4.99 was $6.19$0.42/oz
Directions
- Preheat oven to 375°F. In a large bowl, whisk together flour, cocoa, baking soda, and salt; set aside.
- In a large bowl, beat butter, cane sugar, and brown sugar with an electric mixer on medium until light and fluffy. Beat in eggs and 1/2 tsp. peppermint extract. Gradually add flour mixture, beating on low, until incorporated.
- Drop tablespoons of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until set. Cool on cookie sheet for 2 minutes. Transfer to wire racks and cool.
- For filling, in a medium mixing bowl, beat cream cheese, remaining 1/2 tsp. peppermint extract,and food coloring with an electric mixer on medium until light and fluffy. Gradually beat in powdered sugar. Beat in 1 Tbsp. milk until smooth. If needed, add additional milk to achieve a thick, creamy consistency.
- Spread 1 Tbsp. of peppermint filling on each bottom of half of the cookies. Top with remaining cookies, bottom sides down.
- Place chopped candy canes in a shallow bowl. Roll outside edges of cookies into candy.
- In a small microwave-safe bowl, microwave chocolate chips on medium, stirring every 30 seconds, until melted. Transfer to a quart-size plastic freezer bag. Snip off tip of one corner of bag. Pipe chocolate over tops of cookie sandwiches.
- Store cookies in a covered container in the refrigerator for up to 3 days or freeze, unfilled, for up to a month.