Chocolate Peppermint Sandwich Cookies
Ingredients
The cookies
-
1½
cups
flour
-
¾
teaspoon
baking soda
-
¼
teaspoon
table salt
-
1
cup
semisweet chocolate chips
-
¾
cup
packed light brown sugar
-
5
tablespoons
real butter
-
1
tablespoon
water
-
1
large
egg
The frosting
-
½
cup
real butter
-
2
cups
powdered sugar
-
½–1
teaspoon
peppermint extract
-
as needed
milk
for consistency
-
optional
red or green food coloring and sprinkles or crushed candy canes
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Combine flour, baking soda, and salt in a medium bowl.
- In a saucepan, melt chocolate chips, brown sugar, butter, and water over medium heat, stirring until smooth.
- Transfer the melted mixture to a large bowl and beat in the egg.
- Stir in the flour mixture until just combined, being careful not to overmix.
- If the dough is too soft, let it sit at room temperature or chill in the fridge for a few minutes.
- Roll the dough into balls and place them on the baking sheets about 2 inches apart.
- Bake cookies until puffed and edges are set but centers are still soft, about 8-9 minutes for large cookies and 5 minutes for small ones.
- Cool cookies on the baking sheets for a few minutes before transferring to a cooling rack.
- To make the frosting, beat together all frosting ingredients, adjusting the peppermint extract and milk for desired consistency.
- Pipe frosting onto one cookie and top with another. Optionally roll the edges in sprinkles or crushed candy canes.
Nutrition Facts (estimated)
Servings
18
Calories
150
Total fat
6g
Total carbohydrates
24g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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