Chocolate-Peppermint Sandwich Cookies – a delicious recipe with all-purpose, chocolate chips, heavy whipping cream, peppermint, canola oil, canes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended.
2
On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased
3
.
4
Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
5
Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
6
In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers.
7
Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
363
kcal
Calories
15
g
Fat
54
g
Carbs
3
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 7 ingredients. The key ingredients include: 1 tube (16-1/2 ounces) refrigerated sugar cookie dough, 1/2 cup all-purpose flour, 2/3 cup plus 1/2 cup semisweet chocolate chips, divided, 1/4 cup heavy whipping cream, and more.
Yes, Chocolate-Peppermint Sandwich Cookies 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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