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- user reviews (12)
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1/2
cup butter, softened
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1
cup packed brown sugar
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2
tablespoons unsweetened cocoa powder
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1/2
teaspoon baking soda
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1/4
teaspoon salt
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1
egg
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1
teaspoon vanilla
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2
cups all-purpose flour
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1/2
cup buttermilk
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1
1 ounce bottle red food coloring (2 tablespoons)
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Striped round peppermint candies, finely chopped (optional)
1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.
2. Spoon dough with a rounded teaspoon measure batter 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.
3. Spread Peppermint and Cream Cheese Filling on bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.
4. Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving. Makes about 40 sandwich cookies.
- Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator up to 3 days.
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2
3 ounce package cream cheese, softened
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3
tablespoons butter, softened
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1/2
teaspoon peppermint extract
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3
cups powdered sugar
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milk
In a large bowl, combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.
Top Brands
I doubled the recipe to make a bunch of these and gave them out as gifts (put 2 in cello-holiday candy bags tied with pretty ribbon). Used a small cookie scoop to make the cookies and piping bag with star tip for the icing. Per other suggestions, I did add a few drops of peppermint extract to the icing and sprinkled crushed peppermint on the icing, not the tops of the cookies. They tasted great and looked so pretty! Everyone loved them!
12/21/2011 06:03:20 PM Report AbuseThe cookie itself was terrible! After all the work and using ingredients, I had to toss them in the trash.
12/20/2011 11:45:00 AM Report AbuseWow, these came out so nice. If I can make them, anyone can. Any tips on freezing?
12/11/2011 04:24:44 PM Report AbuseI also used the small cookie scoop and they came out quite uniform. I did add 1/8th tsp more of peppermint extract to the icing - it seemed a bit mild. Tried to be generous with the icing but still had some leftover.
11/28/2011 02:15:26 PM Report AbuseI am not crazy about these. they didn't come out uniform in size, therefore they weren't very attractive. They didn't spread out so they were too puffy to make whoopie pies. I won't be making these again.
10/31/2011 02:51:21 PM Report Abuse