Peppermint Sandwich Cookies
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
Total TimePrep: 20 min. + chilling Bake: 15 min./batch + cooling
Makesabout 2 dozen
- 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
- 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.
Nutrition Facts1 sandwich cookie: 152 calories, 10g fat (6g saturated fat), 20mg cholesterol, 86mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 1g protein.
Originally published as Chocolate Mint Sandwich Cookie in Ultimate Cookie Swap Bookazine 2017
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