Chocolate Peppermint Pizzelle Sandwich Cookies Recipes

CHOCOLATE PEPPERMINT SANDWICH COOKIES

Steps:

• Prepare the Chocolate Sugar Cookie Dough: Beat butter and sugar with a heavy-duty electric stand mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla. Beat on medium until combined, stopping to scrape down sides of bowl as needed. Melt chocolate chips according to package directions, and cool. Add to butter-sugar mixture; beat on low until blended.
• Stir together flour, cocoa, baking powder, and salt in a medium bowl. With mixer running on low speed, add flour mixture to butter mixture, beating until just incorporated. Cover dough; chill 1 hour.
• Prepare the Cookies: Preheat oven to 350°F. Shape dough into 48 (1-inch) balls. Place sparkling sugar in a shallow bowl. Roll each ball in sparkling sugar; place 2 inches apart onto 2 parchment paper-lined baking sheets. Gently flatten dough balls to 1/2-inch thickness. Bake in preheated oven until cookies are dry to the touch, about 8 minutes. Cool on baking sheets 2 minutes. Transfer cookies to a wire rack to cool completely, about 30 minutes.
• Prepare the Filling: While cookies cool, beat unsalted butter and cream cheese with a heavy-duty electric stand mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low, and, with mixer running, gradually add powdered sugar, beating until smooth. Beat in heavy cream, vanilla extract and peppermint extract.
• Using a small food-safe paint brush, paint 3 lengthwise stripes of red food coloring gel on the inside of a piping bag fitted with a large star tip. Fill bag with frosting. Pipe frosting onto half of cookies, and sandwich with remaining cookies. Refrigerate 15 minutes before serving to firm up frosting.

CHOCOLATE PEPPERMINT PIZZELLE SANDWICH COOKIES

Steps:

• COOKIES:.
• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture.
• Gradually whisk the liquid into the flour to make a thick batter.
• When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together.
• (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute
• Lightly spray the hot surface with nonstick cooking spray.
• Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint.
• Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds.
• Open and remove cookie from the iron, cool on a rack.
• Repeat with remaining batter.
• FILLING:.
• Put the chocolate and butter in a microwave safe bowl.
• Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth.
• Alternatively, put the chocolate in a heatproof bowl.
• Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water).
• Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies.
• Top with another cookie and press to make a sandwich.
• Serve now or keep tightly covered for up to 1 week.

CHOCOLATE PEPPERMINT PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
• Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CHOCOLATE PEPPERMINT PIZZELLE

Steps:

• Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl.
• In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined.
• Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.)
• Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter.
• Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract.
• To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to sandwich them together. Serve now or keep tightly covered for up to 1 week.

CHOCOLATE-PEPPERMINT SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies., In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES

Steps:

• COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
• BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
• DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
• PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
• BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
• MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
• PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

PEPPERMINT CHOCOLATE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Shape into two 10-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight., Unwrap dough and cut into 1/8-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine confectioners' sugar, butter, milk extract and if desired red food coloring; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

CHOCOLATE MINT PIZZELLES RECIPE - (4.5/5)

Steps:

• Grease the plates of the pizzelle iron generously with butter or coconut oil. Preheat the pizzelle iron according to the manufacturer's directions. Set up a cooling rack close to where you are baking the pizzelles. Once you start cooking them you need to work fast. In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add butter, vanilla, and extracts and beat well. Sift flour and baking powder and add to egg mixture. Mix until just blended. Don't overwork the batter. Batter will be stiff. If it is too runny it won't spread properly in the iron. Drop the batter by the teaspoonful into the centre of each circle on the pizzelle iron. My pizzelle iron uses just slightly more than 1 tsp. of batter per pizzelle. Follow the directions with your own pizzelle iron. Close the pizzelle iron over the batter and let it cook until the steam stops. Once the steam stops and the pizzelles are baked, remove them from the iron. If you want to roll them into cones do that immediately when they come off the pizzelle iron. They are soft and pliable then. As they cool they will crisp up. Place them on the cooling rack. Serve them plain, with a dusting of icing sugar, or dip them in melted chocolate.

CHOCOLATE PEPPERMINT SANDWICHES

Steps:

• In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat 1 cup of the butter and the granulated sugar with electric mixer on medium speed 3 minutes or until creamy. Add egg and peppermint extract; beat until well blended. Gradually beat in flour mixture. Divide dough in half. On 2 sheets of plastic wrap, shape each half into 13x1 1/2-inch log. Wrap tightly; freeze 2 hours.
• Heat oven to 325°F. Spray cookie sheets with cooking spray. Cut each log into 32 (about 1/4-inch) slices. On cookie sheets, place slices 1 inch apart. Bake 12 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
• In large bowl, beat remaining 1/3 cup butter and the cream cheese with electric mixer on medium speed until creamy. Gradually beat in powdered sugar. For each sandwich cookie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of sandwich cookies in crushed candies.

CHOCOLATE-PEPPERMINT CRINKLE COOKIES

Steps:

• Mix white sugar, cocoa, and vegetable oil together in a bowl. Beat in eggs and peppermint extract. Separately mix together flour, baking powder, and salt; combine with above ingredients. Mix in chocolate chips.
• Cover dough and place in a freezer for 1 hour (or refrigerate for 3 hours or longer.)
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Take dough out of the freezer and remove by rounded tablespoons. Form into balls with clean hands. Roll each ball in confectioners' sugar and place on prepared baking sheets.
• Bake in the preheated oven until a toothpick comes out mostly clean, about 20 minutes.