Peppermint Chocolate Sandwich Cookies Recipe

4.5 2
Peppermint Chocolate Sandwich Cookies Recipe
Peppermint Chocolate Sandwich Cookies Recipe photo by Taste of Home
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Peppermint Chocolate Sandwich Cookies Recipe

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4.5 2
Publisher Photo
Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
MAKES:
84 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

  • 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
  • FILLING:
  • 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

Directions

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. Yield: 7 dozen.
Originally published as Chocolate-Mint Sandwich Cookies in Country Woman Christmas Annual 2002, p30

  • 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
  • FILLING:
  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 7 dozen.
Originally published as Chocolate-Mint Sandwich Cookies in Country Woman Christmas Annual 2002, p30

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