The funny thing about getting all my recipes organized in Evernote is that it makes a few recipes stick in my head. And no matter how hard I try, I can’t let it go until I’ve dirtied up my kitchen and made the stinkin’ thing. These Chocolate Peppermint Sandwich Cookies are a prime example. They were featured in the December/January issue of Cook’s Country as a Christmas cookie feature, but I never met a Christmas cookie I wouldn’t try any other day of the year.
The cookie part of the recipe is straight forward enough. Both kids helped me and I even let Elena man the melting of the chocolate chips on the stove top. If both kids can help without me messing up any steps or having to start all over again due to premature dumpage, I declare it an easy recipe.
The filling part of the recipe looks easy, too – just some more dumping and mixing. I had a jar of Peppermint Candy Cane Dip in the fridge that bore a striking resemblence to the filling in the magazine, though. And so while it would have been easy enough to whip up the filling on my own, using up a jar that had been sitting in my fridge since Christmas plus no extra dishes seemed like fate telling me I really must make these cookies.
And so on yet another snowy, icy day without school we did just that.
Within 24 hours the entire batch was gone. Why let a cookie this good only come out and play at Christmas time? I hereby declare it a Valentine’s Day cookie. And after that, a St. Patrick’s Day cookie. And then a Mother’s Day cookie. You get the idea.
(adapted from Cook’s Country, December/January 2011 issue)
Makes 1 1/2 dozen sandwiches
You could definitely have fun with these and tinker with the filling by using different flavor extracts or food coloring. The cookies themselves taste like cake-y brownies, so if you don’t feel like fussing with any kind of filling, they’d be pretty darn good by themselves.
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons unsalted butter, softened
1 tablespoon water
1 large egg, lightly beaten
2 teaspoons whole or low-fat milk
2 tablespoons unsalted butter, softened
1/8 teaspoon peppermint extract
1/2 cup confectioners’ sugar
2 drops red food coloring (optional)
1. Make Dough: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. Heat chocolate chips, brown sugar, butter and water in medium saucepan over medium heat, stirring until smooth. Transfer mixture to large bowl and beat in egg. Stir in flour mixture until just combined.
2. Bake Cookies: Place 1 tablespoon scoops of dough 2 inches apart on prepared baking sheets. Bake cookies until puffed and edges are set but centers are slightly soft, 8 to 10 minutes, switching and rotating cookie sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
3. Make Filling: Whisk 2 tablespoons butter, milk and peppermint extract in a medium bowl until combined. Add confectioners’ sugar and mix until smooth. If using food coloring, add and mix until combined. Or just whip out your jar of Peppermint Candy Cane Dip and call it a day.
4. Assemble Cookies: Spread filling over bottom half of cookies, then top with remaining cookies to form sandwiches. Cookies can be refrigerated in an airtight container for 2 days, but I bet they won’t last that long.