Chocolate Peppermint Sandwich Cookies

A delicious spin on the classic Oreo cookie, this delightful treat contains two chocolate peppermint cookies, some delicate peppermint buttercream, crushed candy canes, and a sweet chocolate drizzle. Perfect for the holiday season, these cookies bring warm and cozy feelings with them, thanks to their peppermint taste. The contrast between the cool mint and the deep cocoa flavor gives them a refreshing yet delicious taste.

This recipe can be found in "Sally's Baking 101" cookbook by Sally McKenny, but I have made a few adjustments to the recipe.

Cookies

1 1/2 cups all-purpose flour (188 grams)

3/4 cup unsweetened natural cocoa powder, plus more as needed (64g)

1 teaspoon baking powder

1/8 teaspoon salt

12 tablespoons unsalted butter, at room temperature (170g)

1 cup granulated sugar (200g)

1 large egg, at room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

Peppermint Buttercream

10 tablespoons unsalted butter, at room temperature (140g)

2 3/4 cups powdered sugar (330g)

2 tablespoons milk, at room temperature

1 teaspoon vanilla extract

3/4 teaspoon peppermint extract

1/8 teaspoon salt

2 drops red food colouring

Garnish

1/2 cup crushed peppermint candy canes (60g)

2 ounces semi-sweet chocolate, chopped

In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt

In a large bowl for a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes. Add the egg, vanilla, and peppermint extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the flour mixture into the butter mixture and mix on low speed until just combined, making sure not to overmix. If the dough seems too sticky for rolling, add an extra tablespoon of flour.

Lightly dust a rolling pin and a piece of parchment paper with cocoa powder. Roll out half the dough to about a 1/4 inch thickness. Sprinkle lightly with cocoa powder if the dough is too sticky. Put Saran Wrap (clear food wrap) on top of the dough. Flip it over, peel off the parchment paper, and add more Saran Wrap to cover the bottom. Repeat with the second half of the dough. Place one half of the dough on a cookie sheet and the other half on top. Refrigerate for at least 2 hours or up to 2 days.

Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.

Remove the dough from the refrigerator and let it thaw for 5 minutes. Sprinkle some cocoa powder on the counter and rolling pin, and roll out the dough more if needed. Using a 2-inch round cookie cutter, cut the dough into rounds. Gather the scraps, reroll, and continue cutting until all the dough is used. Repeat with the second piece of dough. Arrange the cookies about 2 inches apart on the prepared baking sheets.

Bake for 11 to 12 minutes or until the edges of the cookies are set. Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

In a large bowl for a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, milk, vanilla, peppermint extract, salt, and food coloring. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for a full 2 minutes, and transfer to a piping bag.

Pipe the peppermint buttercream over the bottom side of a cooled chocolate cookie, bringing it all the way to the edges. Place a second chocolate cookie on top, bottom side facing the filling, to make a sandwich. Repeat with the remaining cookies and buttercream.

Put the crushed peppermint candy in a shallow dish. Roll the edges of the sandwich cookies in the crushed candy pieces to cover the exposed buttercream.

Break up the chocolate and place it in a microwaveable bowl. Cook at 60% power in 25-second increments, mixing between each increment, until the chocolate is smooth. Drizzle the tops of the cookie sandwiches with melted chocolate. Refrigerate for 20 minutes or until the chocolate is set. (Cookies can be stored tightly in the refrigerator for up to 5 days.)