Peppermint Chocolate Sandwich Cookies Food

PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
• To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
• Roll edges of cookies in crushed peppermint candies.

PEPPERMINT CHOCOLATE SANDWICH COOKIES

Steps:

• 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.

PEPPERMINT CHOCOLATE SANDWICH COOKIES

Steps:

• Whisk flour, cocoa powder, baking soda and salt together in a small bowl and set aside.
• In a medium bowl, cream the butter and the sugars until light and fluffy.
• Add the egg and the vanilla and mix until combined.
• With the mixer on low, slowly add in the cocoa and flour mixture. The cookie dough will be very stiff.
• For cookies with more loft, refrigerate for 30 minutes or longer.
• For thinner cookies (more like sandwich cookies) use at room temperature.
• Using a small ice cream scoop OR one measured tablespoon, roll cookies into ball and place on a baking sheet two inches apart.
• Bake at 350 degrees for 7-8 minutes. Cool completely on a wire rack before using.
• In a medium bowl (or in your stand mixer) beat the cream cheese and marshmallow whip until smooth.
• Add in the white chocolate and continue blending.
• Add in the extract and blend.
• Add in the crushed peppermint candy and blend. The candy will melt and you will have a lovely pink tinted filling. You can deepen the color if you want with a small amount of red food coloring.
• For ease of filling the cookies, place filling in a large piping bag OR a gallon size plastic bag with a zipper top.
• Turn half the cookies upside down so that the flat bottom is facing up.
• Pipe a generous amount of filling onto these cookies. Top with a second cookie, pressing down slightly until filling spreads to the edge.
• Roll cookies in additional crushed candies or your desired sprinkles for a fun and festive look.
• Refrigerate in a loosely covered cake pan or other deep container for a minimum of two hours.
• The cookies will soften a bit from the moisture in the filing.
• Sandwiches will last for one week in refrigerator or you may freeze for up to two months.

PEPPERMINT CREAM SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.

CHOCOLATE PEPPERMINT SANDWICH COOKIES

Steps:

• Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.
• Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.
• Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
• Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract and peppermint extract.
• Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.

CHOCOLATE PEPPERMINT SANDWICH COOKIES

Steps:

• Preheat the oven to 350F degrees. Line cookie sheets with parchment paper.
• In a large bowl beat the butter and sugars until fluffy (about 2 minutes).
• Mix in the melted chocolate. Then mix in the vanilla extract and the egg.
• In a medium bowl whisk together the flour, cocoa, baking soda & salt.
• Mix the dry ingredients into the butter mixture about 1/2 at a time with the mixer on low speed.
• Stir in the chocolate chips.
• Form the dough into balls about 2 teaspoons to 1 tablespoon in size. Do not flatten.
• Bake in the preheated oven for 7-9 minutes or until the tops look set.
• In a large bowl beat the butter until soft.
• With the mixer on low speed, beat in 2 cups of powdered sugar. As it starts to mix in - slowly turn up the mixer to medium speed.
• Beat in peppermint extract starting with 1/2 teaspoon. If it isn't minty enough for you, add in another 1/2 teaspoon.
• Mix in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until the desired sweetness and consistency is reached. Optionally, mix in a few drops of red food coloring.
• Make sure the cookies are fully cooled.
• Pour the crushed candy canes onto a plate
• Frost the bottom of 1 cookie, then sandwich a second cookie over top.
• Roll the outside edge of the cookie in the crushed candy canes, or optionally sprinkle around the edge.
• Store in an airtight container at room temperature.

DOUBLE CHOCOLATE PEPPERMINT SANDWICH COOKIES

Steps:

• Preheat oven to 350F and line two baking sheets with Silpat liners or spray well with cooking spray; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the butter, sugars, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
• Add the egg, vanilla extract, and beat until fluffy, about 2 minutes. Stop and scrape down the sides of the bowl; set aside.
• To a separate medium bowl, add the flour, cocoa powder, baking soda, salt, and whisk to combine.
• Add the dry ingredients to the wet in the large mixing bowl, and beat until just combined; don't overmix.
• Stir in the chocolate chips and peppermint chips* (See Notes) by hand.
• Using a small cookie scoop, make rounded teaspoon sized balls of dough.
• Place balls on prepared baking sheets spaced at least two inches apart, and if desired, add a few additional chocolate chips to the top of each dough ball.
• Bake for approximately 10 minutes, but start checking at 8 minutes because all ovens bake differently. Tip - For optimal results bake one sheet of cookies at time, on the center oven rack, and rotate baking sheet midway through baking to ensure even baking.
• Allow cookies to cool on baking sheet momentarily until they're firm enough to be transferred to a wire rack; they will firm up as they cool. Tip - So don't be afraid to pull them out of the oven if they don't appear to be fully set.
• To the bowl of a stand mixer fitted with the paddle attachment or large bowl and handheld electric mixer, add the cream cheese, butter, and beat until fluffy; about 3 to 5 minutes. Stop and scrape down the sides of the bowl.
• Gradually add the confectioners' sugar and beat to incorporate. Stop and scrape down the sides of the bowl.
• Add vanilla, salt, and beat to incorporate.
• Pipe or spoon a ½-inch thick layer of filling on the underside of a cookie all the way to the edges.
• Place another cookie (the underside of it) on top, and lightly squeeze together to seal. Repeat until all cookies are gone.
• Roll the edges of the filling through crushed candy canes.** (See Notes) Allow to set for at least 30 minutes so they can adhered.
• To a small microwave-safe bowl, melt the white chocolate melting wafers as indicated on the packaging directions.*** (See Notes)
• Drizzle the melting white chocolate over the cookies using a small spoon. Alternatively you can place it inside a small baggie, snip the corner, and drizzle.
• See Notes**** below for storage options.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• In mixing bowl, cream butter or margarine, and sugar in mixing bowl until fluffy (3-5 minutes)
• Add in eggs and vanilla and beat well.
• In separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to creamed mixture, alternating with milk, mixing well. (so a pattern: flour-mix-milk-mix-flour-mix ect.)
• Shape dough into two 10 x 1 1/2 inch rolls and wrap each roll into wax paper; chill for several hours or overnight. Alternativly, refrisgerate the dough to be rolled out flat and cut out with cookie-cutters
• Cut chilled rolls into 1/8-inch slices, or roll your dough to 1/8 inch thick and use biscuit cutters to cut circles.
• Bake slices on un-greased cooking sheet at 325 degrees for 10 min.
• Remove from cookie sheet immediately.
• When the cookies are cool, put together sandwich style with the mint filling.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
• Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
• Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
• Special equipment: a 2 1/2-inch round cookie cutter, a 1/2-ounce cookie scoop
• Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thickness. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
• In a microwavable glass or ceramic bowl, combine 1 cup of chocolate chips and cream. Microwave on high power for 1 minute. Stir the mixture until smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
• In a microwavable glass or ceramic bowl, combine remaining chocolate chips and oil. Microwave on high power for 1 minute. Stir the mixture until smooth. Spread the top of each cookie with the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

CHOCOLATE CANDY CANE COOKIES

Steps:

• For cookies:
• Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
• For filling:
• Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
• Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)

CHOCOLATE-PEPPERMINT SANDWICH COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, dry pudding mix and baking powder. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, mixing well after each addition.
• Drop dough into 52 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. dough for each mound. Flatten with tines of fork.
• Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Melt chocolate as directed on package. Beat cream cheese and peppermint extract in medium bowl with mixer until blended. Add melted chocolate; mix well. Gradually add powdered sugar, mixing well after each addition.
• Spread about 1 Tbsp. cream cheese mixture onto bottom side of each of 26 cookies; cover with remaining cookies, top sides up, to make 52 sandwiches. Roll edges in crushed candy.

GIADA'S PEPPERMINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Position oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to a 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scrapes of dough and roll out again. Continue to cut out pastry circles until there re 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
• Combine 1 cup of chocolate chips and the cream in a small saucepan. Place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
• Combine the remaining chocolate chips and the vegetable oil in a small saucepan. Once again, place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or crushed peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
• If you prefer, you can use white, red an green sprinkles or red and green decorating sugar in place of the crushed peppermint candies.