Chocolate-Peppermint Sandwich Cookies

1. 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. 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. 3

   .

4. 4

   Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.

5. 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. 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. 7

   Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

* Per serving · 4 servings · Values may vary.