Peppermint Cream Sandwich Cookies Food

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES

Steps:

• COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
• DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
• PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
• BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
• MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
• PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

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 COOKIES-AND-CREAM COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract and eggs, then continue to beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl. Gradually add the flour mixture to the butter-sugar mixture and beat on low speed until just combined. Fold in the peppermint puffs, cookie crumbs and candy-coated chocolates until evenly dispersed throughout the dough.
• Divide the dough into 3-tablespoon portions and roll into uniform balls (there should be about 25 dough balls). Transfer to a large plate or baking sheet and refrigerate until chilled through, at least 1 hour and up to overnight.
• Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment.
• Arrange the chilled cookie dough balls on the prepared baking sheets, leaving about 2 inches between each ball. Bake one sheet at a time on the center rack until the cookies have puffed, the centers are just set and the edges have just turned golden brown, 15 to 18 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

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.

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.