Chocolate Cookies Filled With Peppermint Cream – a delicious recipe with all-purpose, powdered sugar +, cocoa powder, butter, milk, peppermint. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line 2 baking sheets with parchment paper. Combing flour, 1/2 cup powdered sugar, cocoa powder and 1/2 cup butter in a food processor. Add almost all milk and pulse until dough comes together in small clumps. Turn out onto a clean work surface and knead into a ball.
2
Roll dough out to 1/4 inch thick. Cut out 32 - 2 1/2 inch discs. Transfer 16 to first baking sheet. Cut a 3/4 inch heart shape out of center of remaining 16 discs and place on second baking sheet. Chill both trays for 15 mins then bake for 12 mins. Transfer to a wire rack to cool completely.
3
Meanwhile, to make the peppermint cream, cream remaining butter and powdered sugar until light and fluffy. Add extract, a little at a time, to taste. Beat until well combined. Sandwich the peppermint cream between cookies.
444
kcal
Calories
27
g
Fat
52
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 cup powdered sugar + 2 tbsp, 1/2 cup cocoa powder, 1/2 cup butter, cold, chopped + 3 1/2 tbsp softened, and more.
Yes, Chocolate Cookies Filled With Peppermint Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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