Recipe: Tasty Chocolate Sandwich Cookies with Peppermint Cream Filling

Chocolate Sandwich Cookies with Peppermint Cream Filling. In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Add the reserved yolk mixture and pulse.

A great make ahead cookie, they are best chilled to set the filling anyway!. I make and freeze them so they are ready for a delicious refreshing snack or dessert. They are great on a cookie tray good for any Holiday,. You can have Chocolate Sandwich Cookies with Peppermint Cream Filling using 17 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Chocolate Sandwich Cookies with Peppermint Cream Filling

1. Prepare of FOR CHOCOLATE COOKIES.
2. You need 1 1/2 cup of all-purpose flour.
3. It's 1/4 cup of unsweetened cocoa.
4. Prepare 1/2 tsp of baking powder.
5. Prepare 1/2 tsp of baking soda.
6. It's 1/4 tsp of salt.
7. Prepare 4 oz of unsalted butter,at room temperature.
8. You need 1/4 cup of granulated sugar.
9. You need 3/4 cup of light brown sugar, packed.
10. Prepare 1 of large egg.
11. Prepare 1 tsp of vanilla extract.
12. Prepare 6 oz of semi sweet chocolate chips,I used holiday colored ones.
13. You need of FOR PEPPERMINT CREAM FILLING.
14. You need 4 oz of salted butter, at room temperature.
15. Prepare 2 cup of confectioners sugar.
16. You need 2 tbsp of heavy cream, or any cream you have.
17. It's 1/2 tsp of peppermint extract.

For the peppermint cream filling: Whisk together the confectioners' sugar, butter, cream and peppermint extract until smooth. Repeat with the remaining cookies and filling. Dust with confectioners' sugar if desired. While the chocolate cookie dough is baking, prepare the peppermint cream filling.

Chocolate Sandwich Cookies with Peppermint Cream Filling instructions

1. Preheat oven to 350. line baking sheets with parchment paper.
2. MAKE COOKIES.
3. In a medium bowl whisk flour, cocoa powder, baking soda, baking powder and salt, set aside..
4. In a large bowl beat butter and both sugars until light and fluffy about 2 to 3 minutes.
5. Add egg and vanilla and beat in..
6. Add flour mixture and mix in well but don't over mix dough is thick.
7. Add chocolate chips and mix in.
8. Roll dough into 1 inch balls and place on prepared pan 2 inches apart.
9. Bake about 8 to 10 minutes until just set, This is very important, do NOT over bake or they will become crunchy not chewy when cool. Cool in pan 5 minutes than transfer to wire rack to cool completely..
10. .
11. MAKE PEPPERMINT CREAM FILLING.
12. Beat utter, confectioners sugar, cream and peppermint extract until light and fluffy..
13. Divide filling evenly on half of cookies the top with another cookie to make a sandwich..
14. To keep filling from sqeezing it when eating I freeze these cookies individually and remove from freezer 15 minutes before serving. If serving all at one time refrigerate 1 hour to firm filling up a bit. They freeze great..

Cream together all of the ingredients for the cream filling recipe. Set aside until the chocolate cookies portion has completely cooled. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract and peppermint extract. For the peppermint cream filling: Whisk together the confectioners' sugar, butter, cream and peppermint extract until smooth.