Chocolate Cookie Sandwiches filled with Peppermint Frosting

Flavors of rich chocolate and mint make this cookie sandwich a real treat!

Serves: 18
Cook Time: 9 Minutes

Ingredients

• Cookies:
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened dark cocoa
• 1 1/2 teaspoon coarse salt
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 4 tablespoons butter, softened
• 2 eggs
• 8 ounces bittersweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• Frosting:
• 4 cups confectioners' sugar, sift before measuring
• 1/2 butter, softened
• 1 teaspoon peppermint extract
• 1/2 teaspoon salt
• 6-8 tablespoons milk
• Red food coloring (optional)
• 2 cups peppermint candies, roughly crushed

Steps

In a medium mixing bowl, whisk together flour, cocoa, salt and baking powder. Set aside. Using a hand mixer and a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in the eggs one at a time until combined. Beat in chocolate and vanilla. Gradually add flour mixture until well combined. Shape dough into a disk. Wrap in plastic wrap in place in refrigerator for at least one hour.

In a large mixing bowl using a hand mixer, beat the butter, peppermint and salt together. Using a low speed on the mixer, gradually add the confectioners' sugar and the milk. Frosting should be thick and fluffy. Add more confectioners' sugar if needed. At this point you can add a couple of drops of red food coloring to give the frosting a pink color. Refrigerate until ready to use. (Dough will be extremely hard when removed from the refrigerator, let it relax a few minutes)

Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to 1/8 inch thick. Using a 2" round cutter, cut out 36 rounds. Place the cookies spaced 1" apart on a parchment lined sheet tray and bake for 7-9 minutes. Keep unused dough in refrigerator while waiting to bake.

Let cookies cool completely. Place peppermint candies on a flat plate. Using a small off set spatula or butter knife, ice one cookie liberally with peppermint frosting making sure it goes all the way to the edges of the cookie. Place another cookie on top to make a sandwich. Roll the edges of the cookie sandwich in the peppermint candies and serve

Serving Suggestions

Serve with a large very cold glass of milk.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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