Chocolate Sugar Cookie Sandwiches with Peppermint Cream / by Chelsea Zwieg

It's hard to choose a favorite Christmas candy when there's things like Reese's trees and Butterfinger bells floating around. But I have to say, I think my favorite is peppermint patties. Now ask me to choose a favorite christmas cookie and I might have a nervous breakdown. Because, seriously, how do you choose?! Especially when cookies like this come sliding into your cookie repertoire after so many years. 

These are a combination between sugar cookies, Oreos, Thin Mints and peppermint patties. I had originally made the sugar cookies by themselves (with candy canes mixed in, because I can't leave anything alone) and they were good. But then I got to thinking about (and eating) York patties and I remembered the time I made Thomas Keller's Oreos (so much work but so so worth it) and I combined all of that peppermint love and Oreo science into this cookie. And I'm not kidding, it's a front runner for new favorite christmas cookie. 

I'm in Wisconsin this week celebrating Christmas in my natural habitat of freezing cold weather and cornfields and I couldn't be happier. I hope you all have a fantastic Christmas full of family, love, snow (my fingers are crossed so hard they're about to fall off) and maybe, these cookies. 

Chocolate Sugar Cookie Sandwiches with Peppermint Cream

Adapted from America's Test Kitchen Christmas Cookies

Makes 10-12 sandwiches 

| Ingredients


  • 12 tbsp. unsalted butter, softened
  • 1/2 cup Dutch-processed cocoa powder 
  • 2 tbsp. molasses
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt 
  • 1/2 cup granulated sugar, plus more for rolling
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla extract 

Peppermint Cream: 

  • 4 tbsp. butter
  • 2 tbsp. half and half
  • 2 cups powdered sugar 
  • 1 1/2 tsp. peppermint extract 

| Instructions

  • Preheat oven to 375. Line 2 baking sheets with parchment paper. 
  • In a small bowl, melt 4 tbsp. butter in microwave. Whisk in cocoa and molasses. In a separate bowl, whisk flour, baking soda and salt until combined. 
  • In a mixer, beat remaining butter and sugars until light and fluffy, about 3 minutes. Add cocoa mixture and beat until combined. Beat in egg and vanilla. Gradually add flour mixture and beat until just combined. 
  • Roll cookies into balls (about 1 1/2-2 tbsp. at a time), roll in granulated sugar and place 2 inches apart on prepared baking sheets. Bake 12-14 minutes, until tops have cracked and the centers are just set. Allow to cool on the pans for 5 minutes and finish cooling on a wire rack. 
  • Meanwhile, prepare the filling. Beat butter and half and half until combined. Gradually add powdered sugar and beat until smooth, scraping down the sides of the bowl occasionally. (If you're going for perfection, you can sift the powdered sugar before adding it so there are no clumps in the filling. But I figure, it's all going inside a cookie and subsequently inside my mouth, so I skip that part.) Add peppermint extract and beat until combined. 
  • Once cookies have cooled, spread filling on the bottom of half the cookies. Top with remaining cookies, pressing gently to make sure they stick.