Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter (softened, 2 sticks)
  • 1 ⅓ cups granulated sugar
  • 2 large whole eggs
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 8 ounces chocolate chips (bittersweet)
  • 1/2 teaspoon peppermint extract
  • zest of one orange ((optional))

Instruction

  • Preheat oven to 325° F. Line two baking sheets with parchment paper. 
  • Combine flour and salt together in a medium-sized bowl and set aside.
  • In the bowl of a stand mixer on medium speed, cream together butter and sugar about 30 seconds.
  • Add in whole eggs, egg white, and vanilla. Continue to mix on high until light and fluffy, about 1 minute, scraping sides of the bowl as needed. Lower speed and gradually beat in flour mixture until just incorporated.
  • Transfer batter to a pastry bag or resealable bag with a ¾-inch hole snipped in one corner. Pipe batter into 2-inch long strips, ¾-inch wide.
  • Bake for 13–15 minutes, or until the edges of the cookies just begin to brown. Remove from the oven and let it cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Allow cookies to cool completely. Arrange cookie halves in pairs of similar shape and size. 
  • Melt chocolate in a double boiler until smooth, stir in peppermint extract. Remove from heat and let cool for 10 minutes.
  • Spoon ½ to 1 teaspoon chocolate onto one cookie half and sprinkle with a pinch of orange zest. Repeat with half of the other cookies.
  • Place cookies on a baking sheet and allow to cool for 10 minutes. Gently press the other half on top until the chocolate just reaches the edges. 
  • Let the sandwiches sit until the chocolate has set, you can refrigerate them to set the cookies quicker if needed.