DOUBLE-CHOCOLATE PEPPERMINT SANDWICHES
Peppermint patties inspired these chocolate shortbread cookies. You can use small snowflake, Christmas tree, or other holiday cutters to make the cutout windows. Bake the cutouts at 325 degrees until the edges are firm, 6 to 8 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 30 cookies
Number Of Ingredients 11
Steps:
- Whisk together flour, cocoa, and salt. In a large bowl, beat butter with confectioners' sugar on medium-high speed until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, about 1 hour.
- Preheat oven to 325 degrees. Working with one disk at a time (keeping the other refrigerated), roll out on lightly floured parchment to a scant 1/8 inch. Cut out 60 rounds total with a 1 3/4-inch fluted round cutter. Chill and reroll scraps (if dough becomes too soft, freeze 15 minutes). Use a 1/2-inch fluted round cutter to cut out centers of half of rounds. Arrange rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, 15 minutes. Brush off excess flour with a dry pastry brush.
- Bake, rotating sheets once, until edges are firm, 13 to 15 minutes. Transfer cookies on sheetsto a wire rack; let cool completely.
- Place chocolate in a heatproofbowl. Heat cream in a smallsaucepan over medium-highuntil just bubbling around edges.Remove from heat; stir in peppermintextract. Pour mixtureover chocolate; let stand 10minutes, then stir until smooth.Let stand, stirring occasionally,until firm enough to spread,about 30 minutes.
- Spread 1 teaspoon filling oneach uncut cookie; top withcut cookies. Sprinkle choppedcandies in window of eachtop cookie. Refrigerate until set,about 20 minutes. Assembledcookies can be stored in refrigerator up to 2 days.
CHOCOLATE PEPPERMINT SANDWICHES
This Christmas enjoy these sandwich cookies that feature chocolate and peppermint - a lip smacking dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 11
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.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 105 mg
PEPPERMINT CHOCOLATE SANDWICH COOKIES
Refreshing mint filling sandwiched between two chocolate cookies makes for some tasty Noel nibbling.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7 dozen.
Number Of Ingredients 16
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.
Nutrition Facts :
DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h5m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g
CHOCOLATE AND PEPPERMINT CANDY ICE CREAM SANDWICHES
Categories Chocolate Dairy Dessert Freeze/Chill Christmas Kid-Friendly Mint Summer Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 sandwiches
Number Of Ingredients 6
Steps:
- Stir together ice cream (reserve pint container), extract, and 1/2 cup crushed candy in a bowl until combined.
- Transfer mixture to pint container and freeze until just firm enough to scoop, about 1 hour.
- Working very quickly, scoop ice cream onto flat sides of 8 wafers (1 scoop per wafer), then top with remaining 8 wafers, flat sides down. Wrap each sandwich individually with plastic wrap and freeze until firm, about 1 hour. Unwrap sandwiches and roll edges in remaining 1/2 cup crushed candy. Rewrap and freeze until firm, about 1 hour.
PEPPERMINT-CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h20m
Yield 12 sandwich cookies
Number Of Ingredients 6
Steps:
- Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
- Special equipment: a 2 1/2-inch round cookie cutter, a 1/2-ounce cookie scoop
- Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thickness. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
- In a microwavable glass or ceramic bowl, combine 1 cup of chocolate chips and cream. Microwave on high power for 1 minute. Stir the mixture until smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
- In a microwavable glass or ceramic bowl, combine remaining chocolate chips and oil. Microwave on high power for 1 minute. Stir the mixture until smooth. Spread the top of each cookie with the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
CHOCOLATE MINT SANDWICHES
This is a rich, densely-chocolatey cookie with a hint of mint.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).
- Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
- Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes.
CHOCOLATE PEPPERMINT CHRISTMAS SANDWICHES
Found this in Natural Awakenings, an eco-friendly quasi-hippy magazine that I love. The cookies in this recipe are delicious on their own, but I love making ice cream sandwiches out of them. This is a fun, novelty dessert that I think adds to the holiday spirit. Note: Preparation time includes freezing time.
Provided by ladyroseofrohan
Categories Frozen Desserts
Time 5h20m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl, combine flour, cocoa, baking soda, and cinnamon. Set aside. In large bowl, beat sugars and butter until fluffy. Add applesauce, vanilla, and egg. Blend in the flour mixture.
- Transfer dough to one end of a large sheet of waxed paper. Fold paper over dough and wrap completely, rolling the dough into a 12-inch log. Freeze 1-2 hours.
- Preheat oven to 350 degrees F. Coat a baking sheet with cooking oil. Unwrap the dough and slice into 24 cookies. Bake 12 at a time for 10-12 minutes. Allow to cool on wire rack.
- Allow frozen yogurt to soften. Stir in 1/4 cup of the peppermint candies. Place remaining crushed candies in a shallow dish. Spread 1-2 tablespoons of frozen yogurt on the flat side of one cookie. Place another cooking (flat side down) on top and GENTLY push together. Roll the edges in the crushed candies. Repeat with remaining cookies. Wrap individually in plastic wrap and freeze until firm, 2-4 hours.
Nutrition Facts : Calories 152.1, Fat 4.9, SaturatedFat 2.9, Cholesterol 27.8, Sodium 38.2, Carbohydrate 27.1, Fiber 2.5, Sugar 17.3, Protein 2.6
PEPPERMINT SANDWICH COOKIES
Crisp and chewy with a creamy filling, these perfectly pepperminty cookies taste just like a popular brand. You absolutely cannot eat just one. I always need to double the recipe! -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen
Number Of Ingredients 7
Steps:
- Cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the paper to mold the dough into a smooth roll. Securely wrap waxed paper-covered roll in plastic; refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges begin to brown, 13-15 minutes. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Stir in extract. Spread on the bottoms of half of the cookies; cover with remaining cookies. Let stand until set.
Nutrition Facts : Calories 152 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PEPPERMINT SANDWICHES
These couldn't be easier because you don't have to do any baking. Children can help make them because they are so simple.
Provided by Michele7
Categories Dessert
Time 15m
Yield 22 cookies
Number Of Ingredients 4
Steps:
- In a small mixing bowl stir together frosting, food coloring (if desired) and crushed candies.
- Spread 1 level t frosting mixture each on flat side of 22 of the chocolate wafers.
- Top with the remaining chocolate wafers, flat side toward frosting mixture.
- Roll edges of cookies in addition crushed candies, if desired.
- Store cookies in airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 52, Fat 1.7, SaturatedFat 0.5, Cholesterol 0.2, Sodium 69.6, Carbohydrate 8.7, Fiber 0.4, Sugar 3.6, Protein 0.8
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