Joy the Baker

Chocolate Peppermint Sandwich Cookies

December 3, 2009

Peppermint Sandwich Cookies

There are things I allow myself to buy… things like new jeans, the occasional pair of fancypants shoes, milk, butter, frozen yogurt and a bottle of chocolate syrup.  Ok… to be honest, I allow myself to buy a lot of things.

There are things that I do not, under any circumstances, allow myself to buy:  Oreos.  Double Stuff Oreos.  Yes, it may sound silly, but I am not allowed to buy Oreos.  It’s  a rule.  In my brain.  That makes it real.

Why the silly strict Oreo rule?  About ten years back, when I was the all-knowing eighteen year old that brazenly moved out of my parents’ house and across the country, I realized that I had to find a way to feed myself.  Not a problem.  Just go to the grocery store, right?  Suuure.  I took myself to the grocery store and bought every single bit of junk food that my parents’ had (wisely) withheld from me for eighteen years.  Chesee puffs, orange soda, fruit roll-ups and Oreos… sooo many Oreos.  It turns out, a girl can live on Oreos alone…. for about a week… and then comes an epic Oreo hangover that is not to be forgotten.

So.  Fine.  No more Oreos.

Peppermint Sandwich Cookies

No more store bought Oreos.  Homemade Oreos with a touch of peppermint?  That’s ok, right?  Totally ok!  Are you in?  Heeeeck yes!  It’s December.  Let’s milk this chocolate and peppermint thing while we have the chance.

Peppermint Sandwich Cookies

You might remember these cookies. I’ve made them before with an espresso filling.  Delicious.

This time around I opted for a lightly pepperminted white chocolate filling.  Combined with the salty, crunchy, chocolate cookie… divine.

Here are a few tips when making these cookies:

Don’t make the dough until you’re ready to use it.  It does not need to be refrigerated.  It goes straight from the mixing bowl to the counter to roll out.

Make sure the butter is at room temperature and cut into small chunks to mix into the dry ingredients… otherwise the cookies won’t bake up right.  Weird but true.

When making the filling, Chop the chocolate as fine as you can.  Even if you’re lazy like me… keep chopping.  This will insure that all of the chocolate melts when the hot cream is poured over it.  I don’t like lumps.  I’m assuming that you don’t like lumps either.

To fill the cookies you can use either a pastry bag or a 1/2 teaspoon.  Both work!

Peppermint Sandwich Cookies

Peppermint Sandwich Cookies

Homemade Peppermint Sandwich Cookies

adapted from The Essence of Chocolate

makes about 3 dozen cookies (mine batch came closer to two dozen for some reason)

Print this Recipe!

For the Filling:

1/2 cup heavy cream

8 ounces white chocolate, finely chopped

1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

For the Filling:

In a small saucepan, bring the cream to boil over medium heat.  Remove from the heat and add the finely chopped white chocolate and peppermint extract.  Make sure all the chocolate is covered by the cream.  Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

Transfer the filling to a small bowl and let stand until room temperature.  You’

ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached.  If the filling hardens too much, it can be rewarmed in the microwave for a few seconds.  It’s best if left at room temperature until the proper consistency is achieved.  This meant leaving it out overnight for me.

For the Cookies:

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick.  Using a cookie cutter, cut into 2 inch rounds.  Place 1/2 to 1 inch apart on the prepared baking sheet.  You can form and roll the dough scraps once after the first roll.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They’ll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:

Place half of the cookies upside down on a work surface.  Whip the filling lightly with a whisk to loosen it.  It will lighten in color and fluff up.  Don’

t overwhip or the filling may begin to separate.

Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip.  You can just scooped the filling out by the half teaspoonful.  Pipe or dollop one teaspoon of filling  in the center of each upside down cookie.  Gently, using your fingers, press the cookies together until the filling comes just to the edges.

The cookies can be stored in an airtight container for up to 3 days.

Peppermint Sandwich Cookies


123 Comments Add A Comment

  • I miss double stuffed Oreos terribly! I don’t purchase them because unlike myself, who can eat 3 cookies with milk today and not think about them again for a week, my husband will eat the whole package at 2 am. So I don’t buy them or any other cookies for that matter.
    I stumbled across you blog today as I rotate between salt and vinegar chips and almond snickers bites…classy I know. Might I suggest you try chocolate red wine cake (Food & Wine and discussed on my page). I’m not sure what is better, the batter or the cake itself. I hope you have time to test it out and I hope I have time to try these cookies…and promptly hide them.

    Lindsay

  • So Funny to see this posted. I just drooled over the new Candy Cane Oreos I saw today in the store. I somehow resisted buying them. (Ok, Ok. By resisted I really mean I forgot to go back and get a package before checking out)

    You’re so right about the mint/chocolate combo only showing up around the holidays though, which is a shame cause mint is awesome.

  • Another cookie to add to my baking list. These look really good!

  • Chocolate and peppermint are a fantastic combination! Like Snoopy and Woodstock! One without the other just isn’t complete. :)

    Also, I think that I’ll try sticking these in the freezer like ice cream sandwiches….

  • I have been eyeing homemade oreos since Smitten Kitchen made some, but I so suck at baking cookies! But now that peppermint is involved, I have to make thses now! And since my husband hates oreos and peppermint, more for me :)

    You’re so funny about not being allowed to buy oreos. You made me think of when my BFF and I were roommates several years ago. She wasn’t allowed to buy peanut butter. She told me I could buy it, but I had better hide it:)

  • Cute food is the best food! And who doesn’t love chocolate and peppermint? Perfect!

  • I really enjoy your writing style.

    Sandwich cookies are so fun, they really are associated with childhood aren’t they? I’ve never been a huge fan of Oreos, but I have the no-buy rule as well, I refuse to purchase for the hubby. Really any cookies, I’m like “you’ve got a baker wife who can make you tons of cookies and you want me to BUY those Milanos??” I suppose I can’t imitate Pepperidge Farm that well and I wouldn’t want to anyway.

    My mom makes a rum butter sandwich cookie around the holidays that is DIVINE. I bet they’d be nice on a tea plate next to one of yours.

  • Why? Why do you do this to me? I just finished the last batch and thought I could eat healthy for a few days.

    Guess not!

  • Hilarious! I was just about to make these myself. Great minds think alike. They look delish.

  • I just made homemade oreos, but with a different recipe. Now I want to try yours too! They look amazing

  • Ahhh Oreos.. I once ate half of a pack by myself… in one sitting… in a half an hour, with a tall glass of milk. I know EXACTLY what you’re talking about. No more Oreos for me too.

    Your photos are absolutely gorgeous.

  • So are these soft cookies or crunchy? They look ooey gooey but you said theyre crunchy? Either way, they look great and I need to try them!

Leave a Reply

24 trackbacks

The Book

The Web Series

bonkers_sidebar

Homefries

Maple Blueberry Scones
Feta and Chive Sour Cream Scones
Tomato Cobbler with Blue Cheese Biscuits
The Ultimate Club Sandwich
Pickles and Brie Grilled Cheese
Cranberry Brie Grilled Cheese

Joy, Recently

Lemon Pound Cake with Lemon Poppy Seed Buttercream
Pistachio Crusted Asparagus with Feta
My Favorite Easter Eats
Double Chocolate Chip Cookies
Triple Berry Dutch Baby
Milky Salted Caramel
Roasted Broccoli and Cheddar Baked Potatoes
Espresso, Almond, and Ghirardelli Dark Chocolate Pudding Cups
Spring Things!