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.
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.
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!
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)
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.
Noreen
I am so making these….sseriously!! How yummy are those!!??
Silvia
They look delicious indeed!
May I ask you, what do you do with all the lovely things you bake? I always give them to family and friends, I could not eat them all on my own.
XXX
joythebaker
i eat a lot of the things i bake… and so do my friends… they eat a lot too. i think this might be why i have friends.
bryan
the chocolate looks nice!!!!
Kel
So many cookies I want to bake so little time! I think these just bumped peanut butter blossoms off the list for this weekend! I have to make these! Thanks Joy!
Noêmia
Hello, My name is Noemia and I am Brazilian, currently living in Portugal, I love your blog and your creations! I do not speak English, but I have the help of an online translator to understand your recipes! Thank you for sharing your creations all!
joythebaker
that’s awesome noemia! thank goodness for technology!
shelly (cookies and cups)
These look yummy! Homemade Oreos are so much better!
Lauren
I can only assume that these cookies are to-die-for delicious! I didn’t think I was a fan of the peppermint-chocolate flavor combination, but a small piece of chocolate peppermint bark at work the other day set my mind straight.
Mandie
Mmmmm….I’m going to use the cookie recipe, but make a plain vanilla cream. I’m not a fan of peppermint or white chocolate. *ducks*
joythebaker
don’t worry! no one is throwing things!
Jessica @ How Sweet It Is
I’ve just started loving oreos and want to make my own this year. I can’t wait to try!
karenmarie
your writing rocks-it really makes my day, even if i don’t bake the thing you so fabulously describe! my question is this: when you say a recipe is “adapted” from another baking book are you somehow tweaking it to make it your own or just reprinting it more or less in your own words or both or none of the above?
joythebaker
if i say that i’ve adapted a recipe, i’ve usually added something to the ingredient list and partially rewritten the instructions. that’s a good question. i always try to add a link to the actual book to give credit where credit is due.
Estela @ Weekly Bite
I’m a sucker for Oreos and anything peppermint!
These look awesome!
Laura
I, too, am not allowed to buy Oreos, but these do look like MUCH better substitute anyway :)
Neha
I’m studying like a maniac right now and your cookies totally just made my night! I am sooooo trying these out after my midterm tomorrow! =) Thank youuuuuuu
joythebaker
hope your midterm went well! now get baking!
Rebecca
What perfect timing, I’ve just suddenly decided that the chocolate and mint combination is oh-so-good. Why oh why, haven’t I liked this before?!
So thank you, now I know how I can fulfill my new-found addiction!