As I continue my holiday shopping and sort out my schedule when it comes to upcoming parties and get-togethers with friends and family (my planner is so full of stuff!) I’m also doing my best to appease my inner micro-management hostess and put together some great snacks/appetizers and desserts so that I’m not showing up empty-handed!
One of my favorite recipes to whip up for the holidays are these minty, chocolatey, and satisfyingly crunchy cookies. If you’ve got a couple of hours to prepare, bake and chill these to perfection- they’re a great treat for all ages- and they can be made in bulk amounts, so you never have to worry about running out!
WHAT YOU’LL NEED:
40 COOKIES:
PEPPERMINT CHOCOLATE COOKIES:
- ½ cup salted butter softened
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon peppermint extract
- 1¼ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
PEPPERMINT FILLING:
- ½ cup salted butter softened
- ¼ cup vegetable shortening
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3-4 cups powdered sugar
- 2 peppermint candy canes crushed
CHOCOLATE COATING:
- 4 cups semi-sweet chocolate chips
- ½ teaspoon peppermint extract
- 4 peppermint candy canes crushed
WHAT YOU’LL DO:
1. MAKE THE PEPPERMINT CHOCOLATE COOKIES: In a large mixing bowl, use a hand mixer to cream the butter and sugar until light and fluffy. Mix in egg and peppermint extract until smooth. Stir in flour, cocoa powder, and salt until completely incorporated.
2. Roll dough into a long log with a 2-inch diameter. Wrap in plastic wrap and place in freezer for 30 minutes to 1 hour, until hard.
3. Preheat oven to 350°F. Use a sharp knife to slice the cookies very thin, about 80 slices. Place cut cookies onto a parchment paper-lined baking sheet. Bake in batches for 10 minutes.
4. Slide the parchment paper holding the cookies onto a wire cooling rack to cool completely. Cookies will harden as they cool.
5. MAKE THE PEPPERMINT FILLING: In a medium-size mixing bowl, use a hand mixer to cream together butter, shortening, vanilla extract, and peppermint extract. Slowly mix in powdered sugar, 1/2 cup at a time. Filling should be thick.
6. Stir in crushed candy canes. Form teaspoon sized balls and press gently between your fingers to flatten. Place flattened filling between two of the cooled chocolate cookies and gently press together to form a sandwich cookie.
7. MAKE THE CHOCOLATE COATING: Pour chocolate chips into a microwave-safe bowl. Melt on high 15 seconds at a time, stirring in between, until chocolate is completely melted and smooth. Stir in peppermint extract.
8. Use a fork to dip the sandwiched cookies into the chocolate to coat and place on a wax or parchment paper-lined tray.
9. Sprinkle the top with crushed candy cane. Repeat with remaining sandwich cookies. Put cookies into the fridge to harden completely.
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If you’ve got any cute tins or decorative take-away boxes, you can fill them with these cookies to give your guests to take home with them, as well. Everybody loves cookies!
And these are especially delicious when dunked in hot chocolate or eaten along with some dairy-free eggnog, just in case you were wondering. I’m a big fan of those combinations!
xo
Coffee & Chiffon 