Chocolate Peppermint Sandwiches

By / Photography By Charlotte Abrams | November 10, 2017

Ingredients

  • 1 cup unsalted butter, slightly softened, plus 4 tablespoons
  • ¾ cup granulated sugar
  • ¼ teaspoon fine salt
  • 1½ teaspoons peppermint extract or flavor, plus a drop for sanding sugar
  • 1 large egg
  • 2½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • Green sanding sugar

Preparation

In bowl of an electric mixer fitted with paddle attachment, combine butter, sugar, salt, peppermint extract, and egg. Beat on medium-high speed until light and fluffy, scraping bowl as necessary. Reduce speed to low and gradually add flour, scraping bowl as necessary, until a soft dough forms. Divide dough into two portions, form into 1-inch-thick disks, and wrap in plastic wrap. Refrigerate for at least 15 minutes or until ready to use.

Heat oven to 350°. Working with one dough at a time, roll dough out on a lightly floured work surface until ¼-inch-thick. Use a 1.-inch round cutter to stamp out cookies. Place on parchment-lined baking sheet and bake until set, about 8 minutes, rotating halfway through baking time. Cool on a wire rack.

Combine chocolate and 4 tablespoons butter in medium bowl set over a pot of simmering water. Stir until melted and smooth. Sandwich a dab of chocolate between each cookie. Drizzle with remaining chocolate, moving rapidly from left to right. Combine a drop of peppermint extract with ¼ cup of sanding sugar and sprinkle over cookies.

Ingredients

  • 1 cup unsalted butter, slightly softened, plus 4 tablespoons
  • ¾ cup granulated sugar
  • ¼ teaspoon fine salt
  • 1½ teaspoons peppermint extract or flavor, plus a drop for sanding sugar
  • 1 large egg
  • 2½ cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • Green sanding sugar
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