When the holidays arrive, our kitchen is taken over by three culinary themes: chocolate, peppermint and cookies. For holiday entertaining, cookies are such a low-stress and crowd-pleasing dessert. This year, to push our guests past that “oh, I’m so full, I can’t eat anymore” hump, we crafted these simply irresistable chocolate and peppermint cookie sandwiches. (There’s always room for a chocolate-mint cookie.) The delicate chocolate wafer halves are filled with a thick, tongue-tickling peppermint creme, making them taste like huge Thin Mints. Sprinkled with a bit of snowy sugar, they are holiday party- and Santa-approved.
Chocolate Butter Cookie Sandwiches with Peppermint Cream Filling Recipe
Prep Time: 30 minutes
Inactive Prep: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yield: About 20 cookie sandwiches
Chocolate Butter Cookies
2 cups (250 grams) all-purpose flour, plus more for flouring
1/2 cup (43 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher or sea salt
2 sticks (225 grams) unsalted butter, at room temperature
1 cup (120 grams) confectioners’ sugar
1 teaspoon vanilla extract
2 large egg yolks
6 ounces (170 grams) finely grated dark chocolate
Peppermint Cream Filling
2 cups (240 grams) confectioners’ sugar
4 tablespoons (56 grams) unsalted butter, at room temperature
1/4 cup (60 milliliters) heavy cream
1/2 teaspoon peppermint extract
Confectioners’ sugar, for dusting, optional
For the chocolate butter cookies: Over a large bowl, sift together the flour, cocoa powder and baking soda. Add the salt and whisk for 10 to 15 seconds to fully incorporate. Set aside.Beat the butter and confectioners’ sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in the vanilla extract and egg yolks until combined. Turn the mixer down to its slowest setting and gradually add the flour mixture and dark chocolate. Mix until just combined.
Divide the dough in half, flatten into two disks and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or up to a couple days.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Between two lightly floured pieces of parchment paper, roll out the first disk of dough to approximately 3/8-inch thick. (If the dough cracks while rolling out, allow it to warm up for 10 minutes or so, and then continue rolling. It rolls out best when cool, but not overly cold.) Cut into 2-inch rounds, and then place on the prepared baking sheets. Gather the dough scraps, press into a disk shape and place in the fridge. Repeat with the second disk of dough (and then the scraps), until all of the dough is rolled and cut.
Bake until the cookies are set and no longer glossy, 8 to 10 minutes. Allow to cool for a few minutes on the baking sheets, and then carefully transfer to wire racks to finish cooling.
For the peppermint cream filling: Whisk together the confectioners’ sugar, butter, cream and peppermint extract until smooth.
Spread about 1 heaping teaspoon of the filling on one cookie, top with a second cookie and gently press together. Repeat with the remaining cookies and filling. Dust with confectioners’ sugar if desired.
Todd Porter and Diane Cu are professional food and travel photographers who are the authors of Bountiful: Recipes Inspired by Our Garden and publish the popular food blog White on Rice. Their lives have always been about love, family, friends, sharing, exploring and food.