Chocolate Peppermint Sandwich Cookies
Samantha Merritt is the recipe developer, writer, and photographer behind Sugar Spun Run, a sweet food blog created to satiate even the fiercest sweet tooth. She lives in southern Pennsylvania with her husband and their two dogs, and seems to always have powdered sugar on her clothes, frosting in her hair, and a stash of chocolate chip cookies hidden in the pantry.
When Better Homes & Gardens asked me (me!?) to adapt a recipe, I knew right away that I wanted to make a cookie.
Of all of the different recipes I’ve made in my lifetime, cookies have always been a favorite, and I’ve been on the lookout for a good, really, truly chocolate cookie recipe for quite some time. When I saw this recipe for Triple Chocolate Cookies, they practically were screaming my name through the computer screen.
These cookies came out looking just like they did in their picture (which, if you’re a seasoned baker, you know that doesn’t always happen). Perfectly light, almost delicate, and thin with gorgeous, shiny, crackly tops, they were dream cookies.
I made very few changes to the original recipe, but I used only semisweet chocolate (which I guess makes them “Double” Chocolate Cookies), and omitted the pecans. After drizzling them with chocolate sauce, I peppered them with broken candy canes for the perfect combination of chocolate and mint.
Because I suffer from an insatiable sweet tooth and because I’ve got the holidays on my brain, I took things a step further and made them extra festive by sandwiching them with a light, white chocolate and peppermint buttercream frosting.
I used this white chocolate peppermint frosting but omitted the sour cream and made a few minor alterations (covered below) and stirred in a third cup of crushed peppermints. It was light, smooth (other than the peppermint crunchies, of course) and decadent.
While the cookies are rich in and of their own right, they’re supremely chocolatey and I think a refreshing peppermint filling complemented them nicely rather than make them overbearing. They’re the perfect Christmas cookie and I have a feeling if you leave a few of these out for Santa you’ll be kindly rewarded. ;)
And to the white chocolate peppermint frosting: I used a little less sugar (about 2 1/2-3 cups), a full cup of butter instead of ½ cup, and I nixed the sour cream, substituting ¼ cup of heavy cream instead, which I beat in on high speed for one minute after adding. Don’t forget to stir in a third cup of crushed candy canes for a nice little crunch!
Just a tip — when you’re making your frosting, make sure your white chocolate isn’t too hot or you’ll melt your sugar and have a mess on your hands, in which case you will have to spoon gobs of melty frosting on top of your cookies and messily devour them like an animal instead of sandwiching them neatly inside. Not that I know this from experience or anything, of course. ;)
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