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Peppermint Chocolate Sandwich Cookies

This is one of Giada's recipes from the Food Network site. And I am sure that eating these peppermint chocolate sandwich cookies is going to make me as gorgeous as Giada. And make me smile unnaturally at the camera all the time too. Just kidding Giada. You know I love you.

I do have to say that this recipe is about 1000 words longer than it needs to be! I mean she is using REFRIGERATOR DOUGH for heavens sake!!

Here is the short and sweet version:

Make circle sugar cookies. Make ganache. Add peppermint extract to ganache. Make cookie sandwich with ganache in middle. Dip top of cookie in melted chocolate. Sprinkle crushed candy on top.

here is Giada's version:

What you need:

1 (16.5 ounce) tube refrigerated sugar cookie dough (I am so making my own!! Unless I am in a hurry!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract (I need to buy this in bulk this time of year!)
1 teaspoon vegetable oil

Optional toppings: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

What you do:

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.


Randall @ Happy For This Moment said...

They looks delish!

kel said...


Kristina P. said...

Looks so easy! I would totally use the premade dough. I'm lazy like that.

tiki_lady said...

yum, choc and peppermint is my cup of tea

rychelle said...

Just the title of this post made my mouth water.