These petite sandwich cookies with their rich chocolate flavor and peppermint filling just scream Christmas!
Using three kinds of chocolate, these cookies have a deep, rich chocolate flavor. You may think it is odd to make cookies with bread flour as an ingredient. Bread flour gives the cookies some “chew” and structure preventing the sandwich cookie from breaking when filled. They remind me of Santa’s belly since they are round and fat! The extra creamy filling is oh so pepper-minty and chopped peppermint candy adds an unexpected but delightful crunch.
Triple Chocolate Sandwich Cookies with Peppermint Filling
2 (4-ounce) bars semi sweet chocolate, coarsely chopped (I use Ghiridelli)
½ cup canola oil
3 large eggs, at room temperature
¾ cup packed light brown sugar
¾ cup granulated sugar
2 teaspoons pure vanilla extract
1 cup bread flour
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons sea salt, (level salt in measuring spoons)
1 ½ cups semi-sweet chocolate chips
Move oven rack a row above middle of oven. Preheat oven to 375ºF. Line cookie sheets with parchment paper.
Place chopped chocolate bars and oil in a microwave safe bowl. Cook on high in microwave 30 seconds and then continue cooking in 15 second increments until chocolate is melted. (My microwave is small and it takes 1 minute to melt the chocolate. I’m not sure how long it will take in your microwave!) Stir until chocolate is smooth. Whisk in eggs, brown sugar and granulated sugar. Set aside.
In a medium bowl whisk bread flour, all-purpose flour, cocoa powder, baking soda, baking powder, and sea salt together.
In the bowl of a mixer add melted chocolate. Add ½ flour mixture, mix, add remaining flour mixture and mix briefly, just until flour is mixed in. Scrape down sides of bowl, pour in chocolate chips and mix briefly again. This dough comes together in about 2-3 minutes. Quick, quick, quick! Please don’t over-mix this dough!
Scoop dough using a ½-tablespoon scoop. Roll quickly into small balls. Try to make all balls the same size and shape so they will match up when you fill them. Place on prepared pans.
Bake 7-8 minutes. They will be a little underdone but will firm as they cool. Cool on cookie sheet 10 minutes then transfer parchment paper with cookies to cooling rack or place on granite countertop to cool completely. While cookies are cooling make peppermint filling.
To fill: Pair cookies by size. Spread Peppermint Filling in between 2 cookies to make sandwiches. To Garnish: Roll edge of sandwich in crushed peppermint (the crushed peppermint will stick to the filling). Store in airtight containers. Using a ½-tablespoon scoop this recipe makes 180 cookies or 90 sandwich cookies. If you want larger cookies use a 1-tablespoon scoop and increase cooking time to 8-10 minutes. Tip: Make cookies in advance and freeze. Fill cookies before serving.
½ cup unsalted butter, softened
½ cup vegetable shortening
2 teaspoons peppermint extract
3 tablespoons 2% milk
3 ½ cups powdered sugar, sifted
½ cup crushed peppermint candy
Garnish: Additional crushed peppermint candy
Cream shortening and butter with a mixer on high for 2 to 3 minutes until fluffy. Add remaining ingredients on low (so the powdered sugar won’t fly all over the room). Scrape down sides of bowl with a silicone spatula. Increase mixer speed to medium and mix until smooth. Stir in crushed peppermint candy by hand. Fill cooled cookies. Garnish with additional crushed peppermint.
Published in The News and Neighbor on December 11, 2019.