Peppermint Chocolate Sandwich Cookies recipe for my last day of my 2011 holiday cookiepalooza! Today is the last cookie! Guess I cut it a little close since Christmas is tomorrow!! Well, if you’re baking is done, save some of these cookie recipes for next year or whip up some cookies for New Year’s! Cookie #8 today is for Peppermint Chocolate Sandwich Cookies. Just like the first seven cookies, these cookies are all made from the same dough with just the addition of a few different ingredients. I love chocolate and peppermint together, especially this time of year! This recipe is also a great way to use up some of those leftover candy canes you may have around or buy some candy canes on clearance today.
These Peppermint Chocolate Sandwich Cookies were also made from my favorite Chocolate Chip Cookie recipe as the base. This is cookie #8 that I have made out of that base dough. Eight cookies, one dough! Check out the other cookie recipes including the
- Chocolate Chip Cookie,
- Butterscotch Sandwich Cookies,
- Mexican Hot Chocolate Sandwich Cookies,
- Elvis Inspired Cookie Cups,
- Chocolate Turtle Cookies,
- Chocolate Cherry Chunk Cookie Bars, and
- White Chocolate Drizzled Pina Colada Cookies.
For the last time, I’ll remind you to read my post for my Chocolate Chip Cookie recipe that I posted last week for a better overview of the dough. To quickly summarize once again, I’m going to use the same basic dough for these cookies that I used for the chocolate chip cookies. I used an unbleached all-purpose flour with 10% protein and weighed the flour. I also do not suggest substituting margarine or anything else besides real butter and I also do not suggest using a whole egg rather than the egg yolks. If you do any substitutions, just know that your results will vary greatly. Baking is a science and if you change one thing, everything else can be off. You can double or multiply the basic dough recipe and make several different kinds of cookies that I have already posted and mentioned above. Just divide the basic dough between bowls then add your add-ins and other ingredients.
Again, I will highly recommend refrigerating the finished cookie dough for a few hours or better yet overnight or up to 2-3 days. You can also make the finished cookie dough, ball it up, and freeze the balls in plastic bags for a few months then bake the cookies whenever you want some fresh homemade cookies!
I used Gold Medal unbleached all-purpose flour and weighed it. It has a 10% protein content. You can find good kitchen scales all over, but this one is from Williams-Sonoma. Most stores will carry kitchen scales and they’re definitely a good buy!
Whisk all the dry ingredients together and set aside.
Mix the sugars, butter, eggs, and vanilla for a few minutes until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Add the cocoa powder and melted chocolate to the dough and mix until just combined. Unfortunately, I forgot to take pictures after this point!! Using an ice cream scoop (that is about 2 teaspoons) or spoon ball up the cookie dough and place on a lined baking sheet(s). Cover the dough and refrigerate for about 2-3 hours or better yet overnight or up to 2-3 days. The balls can also be frozen, then placed in resealable bags for a couple of months. Bake at 325 degrees F for about 13-16 minutes. Cool completely.
Meanwhile, place white chocolate, cream, corn syrup, and peppermint extract in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Stir in 1/2 cup crushed candy canes (or starlight mints). Then spread the ganache between 2 cookies and roll the outside of the cookies in the remaining candy canes. Happy Holidays and Merry Christmas! Hope you enjoyed my 2011 Cookiepalooza!!!
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|Peppermint Chocolate Sandwich Cookies|| || |
- 14.42oz flour (408.75 g or about 3 cups + 6½ tablespoons) unbleached all-purpose (10%protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62oz (216g or about 1 cup + 2 tablespoons) light brown sugar
- 5.93oz (168g or ¾cup + 2 tablespoons) granulated sugar
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 oz. unsweetened chocolate, melted
- 1 (12oz.) bag white chocolate chips
- ⅔ cup heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon peppermint extract
- 1 cup candy canes, finely crushed
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in cocoa powder and melted chocolate until combined.
- Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
- Preheat oven to 325 degrees F. Bake cookies in batches about 13-16 minutes or until slightly browned around edges.
- Meanwhile, place white chocolate, heavy cream, corn syrup, and peppermint extract in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Cool slightly then stir in half of crushed candy canes. Spread ganache between two cookies. If filling seems a little thin and runny, refrigerate until thicker consistency.
- Roll cookies in remaining half cup of crushed candy canes.