Peppermint Sandwich Cookies Recipe

Peppermint Sandwich Cookies Recipe
Peppermint Sandwich Cookies Recipe photo by Taste of Home
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Peppermint Sandwich Cookies Recipe

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Crisp and chewy with a creamy filling, these perfectly pepperminty cookies taste just like a popular brand. You absolutely cannot eat just one. I always need to double the recipe! —Judy Wilson, Sun City West, Arizona
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 teaspoon peppermint extract

Directions

Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour.
Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely.
In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set. Yield: about 2 dozen
Originally published as Peppermint Sandwich Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 sandwich cookie: 152 calories, 10g fat (6g saturated fat), 20mg cholesterol, 86mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/4 teaspoon peppermint extract
  1. Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely.
  4. In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set. Yield: about 2 dozen
Originally published as Peppermint Sandwich Cookies in Cookies & Candies Bookazine 2017

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