PEPPERMINT SANDWICH COOKIES
Peppermint cookies with a hidden crunch of crushed peppermint candies in the creamy pink filling. These sweet sandwich cookies make great Christmas gifts.
Provided by Land O'Lakes
Categories Sandwich Peppermint Mint Cookie Dessert
Time 1h1m
Yield 40 cookies
Number Of Ingredients 15
Steps:
- Combine 2 cups powdered sugar and 1 cup butter in bowl; beat at medium speed until creamy. Add eggs and peppermint flavoring; continue beating until well mixed. Add flour; beat at low speed until well mixed.
- Divide dough into fourths; wrap each fourth in plastic food wrap. Refrigerate at least 1 hour until firm.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated) to 1/16 to 1/8-inch thickness. Cut with 2-inch cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place 1 inch apart onto ungreased cookie sheets.
- Sprinkle cookies with center cut-out with decorator sugar. Bake 7-8 minutes or until edges begin to brown. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
- Combine 2 cups powdered sugar and 1/4 cup butter in bowl. Beat at low speed, adding enough half & half for desired spreading consistency. Add red food color and crushed candies; continue beating until creamy.
- Spread 1 teaspoon filling onto bottom-side of cookie without holes. Top with cookie with center cut-out, bottom-side down. Sprinkle with decorator sugar or edible glitter, if desired.
Nutrition Facts : Calories 140 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 25 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
PEPPERMINT PATTY SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
- To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
- Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
- Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
- Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.
PEPPERMINT SANDWICH COOKIES
Crushed peppermint candies and Betty Crocker® Creamy Deluxe® frosting are sandwiched in between cookies for a beautiful Christmas dessert - ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 10
Number Of Ingredients 4
Steps:
- In small bowl, mix frosting, candy and peppermint extract.
- For each sandwich cookie, spread about 1 tablespoon frosting mixture on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition Facts : Calories 130, Carbohydrate 22 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg
PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES
Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
- In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
- To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
- Roll edges of cookies in crushed peppermint candies.
Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 310 mg, Sugar 23 g, TransFat 0 g
PEPPERMINT CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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.
PEPPERMINT-CHOCOLATE SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 12 sandwich cookies
Number Of Ingredients 6
Steps:
- 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 thick. 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.
- Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is 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.
- Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in 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.
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 PEPPERMINT PIZZELLE SANDWICH COOKIES
Make and share this Chocolate Peppermint Pizzelle Sandwich Cookies recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 45m
Yield 18 sandwich cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 253, Fat 18.6, SaturatedFat 11.3, Cholesterol 55.6, Sodium 80.3, Carbohydrate 24.3, Fiber 3.8, Sugar 11.4, Protein 4.7
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