Ingredients

The following ingredients have 17 Servings
  • ¼ cup unsalted butter
  • 2 oz. unsweetened chocolate baking bar
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • 2 eggs (room temperature)
  • 1 cup granulated sugar
  • ~1 cup powdered sugar (for rolling)
  • 3 cups powdered sugar
  • 6 Tablespoon unsalted butter (room temperature)
  • 6 Tablespoon heavy cream or half-and-half
  • 3/4 tsp peppermint extract
  • Optional: 4-5 drops green food coloring

Instruction

  • Melt together the butter and unsweetened chocolate, either in a double boiler or in the microwave. If using the microwave, microwave in 20-second intervals, stirring in between each one. Set aside to cool slightly.
  • In a mixing bowl, stir together the flour, baking powder, and salt. Set aside.
  • Using a hand or stand mixer, beat together the eggs and sugar until combined. Drizzle in the chocolate mixture while continuing to mix. Gradually add in the dry ingredients and mix just until combined. Cover and chill the dough for at least 3-4 hours, preferrably overnight.
  • Preheat oven to 300°F. Remove dough from fridge and shape into 1 tablespoon-sized balls (15-16 grams each). Roll balls into a bowl of powdered sugar until completely coated and place on a parchment-lined baking sheet, approximately 2 inches apart.
  • Bake for 14-15 minutes until edges are set. Let the cookies rest on the baking sheet for 1-2 minutes, then transfer to a wire cooling rack.
  • Peppermint Filling: In a mixing bowl or bowl of a stand mixer, beat the room temperature butter until smooth and creamy. Add in the powdered sugar, heavy cream, peppermint extract, continue mixing until smooth (approximately 3-6 minutes). Add in food coloring as desired. Transfer to a piping bag or a plastic bag with the corner cut off for the easiest assembly. You can also spread the filling with a knife.
  • Once cookies are completely cooled, flip a cookie over so the bottom is facing up. Either pipe or spread mint filling around the bottom, using approximately 1/2 to 1 tablespoon, depending on how much filling you want. I like double stuffed. Place another cookie on top of the filling (right side up) to complete the sandwich. Continue this process until all cookies have been turned into cookie sandwiches, and enjoy!