Peppermint Chocolate Sandwich Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min./batch
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup 2% milk
- 1-1/2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 1 tablespoon 2% milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops green food coloring, optional
- 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.
Follow along as we show you how to make these fantastic recipes from our archive.
Dec 19, 2018
These are the BEST cookies I've ever made. It's like if an oreo and a thin mint had a baby. It's also a soft, semi cake-like texture. Absolute heaven. If you're a mint fan at all, you must bake these. I do recommend doubling the filling recipe. How they got 7 dozen cookies is beyond me. Perhaps I made them too big? Now to figure out how to store them once baked. Made them for Christmas and need them to last at least a week so I am going to try freezing them. Any advice would be appreciated! Thanks