I have never been that big of a fan of peppermint, but as I am growing older, and more mature and refined in my tastes (mature and refined being relative terms, of course), I am liking it more and more, especially when it’s paired with CHOCOLATE!
I stumbled across these cookies in the book Big Fat Cookies, and while the directions are lengthy and they aren’t a fast cookie to make, they are pretty easy, none of the steps are difficult and the ingredients aren’t weird or expensive (big pluses in my book!)
Peppermint Patty Sandwich Cookies Recipe
for the cookies:
2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
pinch of salt
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
for the filling:
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon peppermint extract
for the glaze:
1 cup chocolate chips
1 tablespoon vegetable oil
Preheat the oven to 325ºF and line 3 baking sheets with parchment paper.
Whisk together the flour, cocoa, baking soda, and salt in a medium bowl.
In your mixer bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract, mixing until smooth and blended. Slowly mix in the flour mixture until the dough is just mixed and smooth. Cover the bowl and place in the fridge to chill for about 20 minutes.
Scoop out equal scoops of dough onto your prepared cookie sheets, pressing them down with your palm to about 1/4 inch thick.
Bake for 15-17 minutes, until the cookies are firm and no longer shiny. Let cool on the cookie sheet for 5 minutes and then remove to a cooling rack to cool completely.
When the cookies are cool, make the filling. In a large mixing bowl, beat the butter, sugar, vanilla and peppermint until smooth and thick. Turn half of the cookies bottom side up and scoop a full teaspoon of filling into the center of each. Carefully place another cookie, bottom side down, on top of the filling and press down gently to spread the filling into an even layer.
Place the filled cookies back onto a baking sheet and place in the fridge while you prepare the glaze. In a small bowl, stir together the chocolate chips and oil and microwave for 30 seconds. Stir well to melt the chocolate chips, and – if you need to – microwave again for another 15 seconds, stirring until smooth.
Take the cookies out of the fridge and spoon a dollop of chocolate on top of each sandwich, smoothing out with the back of the spoon. Return the tray to the fridge to chill for about 2 hours.
Store the cookies in the fridge in a tupperware container, separated by wax paper, for several days, or freeze for later! Or you can wrap them individually with wax paper (this is my favorite way to store/present these!)
These are cookies that are worth the work! They are delicious, and the flavor of the filling pairs perfectly with the chocolate cookie and rich chocolate topping.
They would be really great for almost any holiday, as you could tint the white filling with food coloring (green/red for Christmas, pink for valentine’s day, orange for Halloween, etc), and you could even use sprinkles on the chocolate topping! I think I may even use these for a Christmas cookie exchange this holiday season!
….I think even the real Peppermint Patty would love these cookies, don’t you?