Chewy Chocolate Peppermint Holiday Sandwich Cookies
Servings: 12 cookies
Ingredients
Cookies:
- 2 cup all purpose flour
- 1/3 cup special dark cocoa powder or sub normal cocoa powder
- 1 tsp kosher salt
- 1 tsp baking soda
- 3/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup cane syrup OR molasses
- 1 tsp vanilla extract
- raw sugar for rolling
Peppermint Buttercream
- 1 stick butter, soft (1/2 cup)
- 1 3/4 cup powdered sugar
- 2 drops peppermint extract just a little!
- 1 tbsp heavy cream
- Crushed peppermint for rolling
Instructions
Make the cookies:
- Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
- Combine the dry ingredients and set aside.
- Cream the butter and sugars together until fluffy with a stand mixer with paddle attachment or an electric handheld mixer.
- Scrape the sides and add in the cane syrup or molasses. Beat again.
- Add in the egg and vanilla and beat again. Scrape the sides.
- Add in the dry ingredients a little at a time, being sure not to overmix the dough once it comes together.
- Scoop the cookies using a 1 1/2 tbsp cookie scoop. Roll them into balls and roll in the raw sugar. Spread 12 evenly across each baking sheet.
- Bake for 11-12 minutes, careful not to overbake or they'll lose their chewiness. Remove from oven and allow to cool completely. They'll deflate as they cool!
Make the buttercream:
- Beat all ingredients for buttercream together on low and work your way up to high, scraping the sides of the bowl as necessary. Beat on high for about a minute to ensure light and fluffy texture.
- Scoop the buttercream into a piping bag or a ziplock with a hole cut in the corner. Pipe the buttercream onto the bottom of a cookie and top with a second cookie.
- Roll the sides in crushed peppermint.
- Enjoy!