Chocolate Peppermint Sandwich Cookies

Oh Joy the Baker, you’ve really done it this time. You’ve provided me with an easy recipe, that makes fabulously different and delicious cookies.

What kind of cookies, I hear you ask? Well, they’re Chocolate Peppermint Sandwich Cookies.

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Sounds scrumptiously different, right? Sandwich and cookies? Mixed together? How is that possible!?

Well dear readers, it is possible and I’ve proven that. They’re a beautiful small little treat for the kids, or for you, in the afternoon with a nice cup of tea. Or coffee. Whatever you fancy.

They’re not difficult to make – however, don’t be disheartened if the dough is a bit fiddly to roll. It’s quite crumbly and falls apart easily but just make sure when you’re forming the dough you do it with a firm heel of your hand and it should stay relatively glued together.

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Ingredients (makes about 2 dozen)

For the Filling:

1/2 cup thickened cream

230g white chocolate, finely chopped

1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:

3/4 cup sugar

1 1/2 cup plus 3 Tablespoons plain flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

15 Tablespoons (220g) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

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Steps

For the Filling:

1. In a small saucepan, bring the cream to boil over medium heat.

2. Remove from the heat and add the finely chopped white chocolate and peppermint extract. Make sure all the chocolate is covered by the cream. Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

3. Transfer the filling to a small bowl and let stand until room temperature.

(You’ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached. If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.)

For the Cookies:

1. Position the racks in the lower and upper thirds of the oven and preheat the oven to 180 degrees C. Line two baking sheets with parchment paper.

2. In a medium bowl, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.

3. With the mixer running, add the butter a few pieces at a time. The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.

4. As soon as the dough starts to come together, stop the mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix for a few seconds more.

5. Form and roll the dough straight from the mixer. The dough becomes hard to work with if chilled.

6. Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

7. One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheet. You can form and roll the dough scraps once after the first roll.

8. Bake for 12-15 minutes, rotating the sheets halfway through the baking.

9. Remove from the oven and cool on the sheets for 2 to 5 minutes.

(They’ll be too soft to move straight from the oven. Transfer the cookies to a cooling rack and let cool completely.)

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To Assemble the Cookies:

1. Place half of the cookies upside down on a work surface. Whip the filling lightly with a whisk to loosen it. It will lighten in color and fluff up.

2. Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip. You can just scoop the filling out by the half teaspoonful.

3. Pipe or dollop one teaspoon of filling in the center of each upside down cookie. Gently, using your fingers, press the cookies together until the filling comes just to the edges.

(The cookies can be stored in an airtight container for up to 3 days.)

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VERDICT:

These sandwich cookies are just a little bit of brilliance. Exceptionally tasty, brilliance.

I think my favorite component of the cookies is the peppermint filling – it taste just like that of a peppermint ice-cream but much creamier and smoother, absolute heaven in my mouth.

The cookie itself is more bitter than I thought, but doesn’t really need to be any sweeter as the peppermint filling, as it has chocolate in it, balances it out. The texture of the cookie is crumbly and wonderfully crunchy.

So next time you’re considering baking up a storm but don’t know what to make, try these sandwich cookies out – everyone (except chocolate and mint haters) will love them!

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