Chocolate Peppermint Crème Sandwich Cookies

 Chocolate Peppermint Crème Sandwich Cookies

 

Several months ago, I whipped up a batch of Triple Chocolate Peanut Butter Cookies for my DDK crew. Knowing how well those cookies went over with my friends, family, and customers, I decided to use that recipe for the base of a holiday-inspired treat, now using the classic combo of peppermint and chocolate! I hope you enjoy this seasonal darling of a combination…

 

You’ll need…

Cookies:

2 cups Bob’s Red Mill Gluten Free All-Purpose Flour

1/4 cup dark cocoa powder

1 tsp baking soda

1 tsp salt

1 tsp xanthan gum

1 cup Salted Kerrygold Butter, softened

3/4 cup organic sugar

3/4 cup organic brown sugar

1 tsp organic vanilla

3 organic free-range eggs

1 cup peppermint chips

1 cup white chocolate chips

 

Preheat oven to 375°F and prepare two large cookie Sheets by greasing or lining with parchment paper.

In a small bowl, combine flour, cocoa, baking soda, and salt. Set aside until needed.

In another bowl, cream together butter, sugars, and vanilla extract. Next, whip in the eggs, one at a time, being sure to mix the dough well between each addition. Now, in three portions, mix the dry ingredients into the creamed ingredients. Lastly, mix in the chocolate chips and roll dough in to generously sized balls.

Place your cookie dough balls onto the prepared cookie sheets, leaving about a 1-2 inch gap between each.

Chocolate Peppermint Crème Sandwich Cookies

Bake cookies for about 10 minutes, and make sure to check them on occasion to be sure they aren’t over baking. Once they are finished, take them out of the oven and allow them to set for about three minutes before transferring to another cookie sheet or wire rack. Place them in the fridge to allow to cool completely.

Chocolate Peppermint Crème Sandwich Cookies

 

Peppermint Crème Filling

 

2 cups non-hydrogenated palm shortening

1 cup powdered sugar

1 tsp peppermint extract

1 tsp organic vanilla extract

heavy cream, as needed

 

In a bowl, cream the shortening before whipping in the sugar. Next, whip in the extracts. Finally, add enough cream to achieve your desired consistency of cookie crème.

 

Spread the filling over the bottom of one of the fully cooled cookies, then place a second cookie, flat side down, on top of the prepared cookie. Then gently press them together, and repeat this process until you’ve used up all the cookies and crème.

 

All you need to do now is pour some milk and enjoy these Chocolate Peppermint Crème Sandwich Cookies!

 

gluten-free Chocolate Peppermint Crème Sandwich Cookies

Chocolate Peppermint Crème Sandwich Cookies

Chocolate Peppermint Crème Sandwich Cookies

Ingredients

    Triple Chocolate Cookies:
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1/4 cup dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1 cup Salted Kerrygold Butter, softened
  • 3/4 cup organic sugar
  • 3/4 cup organic brown sugar
  • 1 tsp organic vanilla
  • 3 organic free-range eggs
  • 1 cup peppermint chips
  • 1 cup white chocolate chips
    Peppermint Creme Filling:
  • 2 cups non-hydrogenated palm shortening
  • 1 cup powdered sugar
  • 1 tsp peppermint extract
  • 1 tsp organic vanilla extract
  • heavy cream, as needed

Instructions

    For the Cookies:
  1. Preheat oven to 375°F and prepare two large cookie Sheets by greasing or lining with parchment paper.
  2. In a small bowl, combine flour, cocoa, baking soda, and salt. Set aside until needed.
  3. In another bowl, cream together butter, sugars, and vanilla extract.
  4. Next, whip in the eggs, one at a time, being sure to mix the dough well between each addition. Now, in three portions, mix the dry ingredients into the creamed ingredients.
  5. Lastly, mix in the chocolate chips and roll dough in to generously sized balls.
  6. Place cookie dough balls onto the prepared cookie sheets, leaving a 1 - 2" gap between each.
  7. Bake cookies for about 10 minutes (make sure they do not over bake).
  8. Remove from oven and allow them to rest for about three minutes before transferring to another cookie sheet or wire rack.
  9. Place them in the fridge to cool completely.
    For the Filling:
  1. In a bowl, cream the shortening before whipping in the sugar.
  2. Next, whip in the extracts.
  3. Add enough cream to achieve desired consistency.
  4. Spread the filling over the bottom of one of the fully cooled cookies, then place a second cookie, flat side down, on top of the prepared cookie.
  5. Gently press together.
  6. Repeat this process until you’ve used up all the cookies and crème.
  7. All you need to do now is pour some milk and enjoy these Chocolate Peppermint Crème Sandwich Cookies!
http://delectablydifferentkitchen.com/2016/12/chocolate-peppermint-creme-sandwich-cookies/

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