The amazing combination of chocolate and peppermint come together to create these decadent sandwich cookies.
Peppermint Brownie Sandwich Cookies
Serves: 15
Ingredients
- Cookies:
- 1⁄3 cup unsalted butter, softened
- 3⁄4 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup whole milk
- 1 tablespoon vanilla extract
- Filling:
- 2 1⁄2 cups confectioners’ sugar, divided
- 1 1⁄2 tablespoons light corn syrup
- 1 1⁄2 tablespoons water
- 1 tablespoon all-vegetable shortening or coconut oil
- 1⁄2 teaspoon peppermint extract
- Garnish: crushed peppermint candies, melted white chocolate
Instructions
- Preheat oven to 350°.
- For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add milk and vanilla, stirring until combined. Using a 1-tablespoon scoop, scoop dough, and drop 15 dough balls onto a cast-iron baking pan or griddle.
- Bake until tops are cracked all over, 13 to 15 minutes. Remove from pan, and let cool completely on a wire rack. Repeat with remaining dough.
- For filling: In a large bowl, beat 2 1⁄4 cups confectioners’ sugar, corn syrup, 1 1⁄2 tablespoons water, shortening or oil, and peppermint extract with a mixer at medium speed until combined.
- Dust work surface with remaining 1⁄4 cup confectioners’ sugar. Turn out dough onto prepared surface, and knead until smooth. Between 2 sheets of parchment paper dusted with confectioners’ sugar, roll dough to 1⁄4-inch thickness. Freeze until firm, about 15 minutes.
- Remove top sheet of parchment paper. Using a 2 1⁄4-inch round cutter, cut 15 circles. Place filling cutouts between flat sides of 2 cookies, and gently press together. Roll cookie edges in crushed candies, if desired, or drizzle with melted white chocolate, and sprinkle with crushed candies, if desired. Store in an airtight container for up to 5 days.
