Mini Chocolate Peppermint Chip Cookie Sandwiches
Mini Chocolate Peppermint Chip Cookie Sandwiches, an easy holiday cookie recipe with chocolate and peppermint.
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Yield 6 dozen cookies
Preheat oven to 375 degrees F.
Mix 1 cup Country Crock<sup>®</sup> Spread, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt, baking soda, and unsweetened cocoa powder until combined. (Dough will be soft and creamy.)
Mix in mini chocolate chips until combined.
Drop dough, about 1 teaspoon for each cookie, on ungreased (or parchment paper lined) baking sheets leaving about 2-inches between cookies.
Bake cookies at 375 degrees F for about 4-6 minutes or until edges are golden brown. Cool slightly, then move to wire rack to cool completely.
For frosting, beat powdered sugar, 1/2 cup Country Crock<sup>®</sup> Spread, and peppermint extract in large bowl with electric mixer until smooth and fluffy, about 3 minutes. Stir in 1 drop of red food coloring at a time until desired color.
To assemble, spread (or pipe) a little frosting over the bottom half of cookies. Top with another cookie.
SNAPPY TIPS: Be sure cookies are completely cool before frosting. If you like a lot of frosting in your cookies, double the frosting recipe.
SNAPPY SUBSTITUTIONS: Instead of peppermint and red food coloring, you can substitute mint extract and green food coloring.