Recipes and Cooking Chocolate-Peppermint Filled Spritz Be the first to rate & review! Avoid chilling dough for spritz like these delicious chocolate-peppermint cookies. You want the dough to be soft enough to press out. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 18, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 45 mins Bake Time: 8 mins Total Time: 45 mins Servings: 48 Yield: 48 sandwich cookies Jump to Nutrition Facts Ingredients 1 ½ cup butter, softened 1 cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda ¼ cup plain Greek yogurt 1 egg 1 teaspoon vanilla ¼ teaspoon peppermint extract 3 ½ cup all-purpose flour Red sprinkles (optional) 1 recipe Chocolate Peppermint Filling Chocolate Peppermint Filling ¼ cup butter, softened 2 ½ cup powdered sugar ⅓ cup unsweetened cocoa powder 4 tablespoon milk 1 teaspoon vanilla ¼ teaspoon peppermint extract Directions Preheat oven to 375°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add sugar, baking powder, and baking soda. Beat until combined, scraping bowl as needed. Beat in yogurt, egg, vanilla, and peppermint extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Fit a cookie press with a rosette plate. Force unchilled dough through cookie press 1 inch apart onto ungreased cookie sheets. If desired, sprinkle half of the cookies with red sprinkles or peppermint candies. Bake 8 to 10 minutes or until edges are firm but not brown. Remove; cool on wire racks. Spread bottoms of half of the cookies with Chocolate-Peppermint Filling. Top with bottoms of remaining cookies. Chocolate Peppermint Filling In a large bowl beat butter with a mixer on medium 30 seconds. Beat in 1 cup powdered sugar and cocoa powder. Beat in 3 Tbsp. of the milk, the vanilla, and peppermint extract until combined. Beat in the remaining 1 1/2 cups powdered sugar until fluffy. If necessary, beat in 1 to 2 Tbsp. additional milk to make filling spreadable. Rate it Print Nutrition Facts (per serving) 103 Calories 6g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 103 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 64mg 3% Total Carbohydrate 11g 4% Total Sugars 4g Protein 1g Calcium 11mg 1% Iron 0.5mg 3% Potassium 13mg 0% Folate, total 17.4mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.