Dark Chocolate Covered Peppermint Sandwich Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 cup Cocoa powder
  • 1 1/2 tsp Peppermint extract
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 4 cups Semi-sweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla extract
  • 1/4 cup Vegetable shortening

• Dairy

  • 1 cup Butter, salted

• Desserts

  • 6 Peppermint candy cane

Found on thestayathomechef.com

Description

Ingredients

• ½ cup Salted Butter, softened
• 1 cup sugar
• 1 egg
• ½ teaspoon peppermint extract
• 1¼ cup all-purpose flour
• ½ cup cocoa powder
• ¼ teaspoon salt
• ½ cup Salted Butter, softened
• ¼ cup vegetable shortening
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 3 to 4 cups powdered sugar
• 2 peppermint candy canes, crushed
• 4 cups semi-sweet chocolate chips
• ½ teaspoon peppermint extract
• 4 peppermint candy canes, crushed

Directions

• PEPPERMINT CHOCOLATE COOKIES: In a large mixing bowl, use a hand mixer to cream the butter and sugar until light and fluffy. Mix in egg and peppermint extract until smooth. Stir in flour, cocoa powder, and salt until completely incorporated. Roll dough into a long log with a 2-inch diameter. Wrap in plastic wrap and place in freezer for 30 minutes to 1 hour, until hard. Preheat oven to 350 degrees. Use a sharp knife to slice the cookies very thin, about 80 slices. Place cut cookies onto a parchment paper-lined baking sheet. Bake in batches for 10 minutes. Slide the parchment paper holding the cookies onto a wire cooling rack to cool completely. Cookies will harden as they cool.
• PEPPERMINT FILLING: In a medium-size mixing bowl, use a hand mixer to cream together butter, shortening, vanilla extract, and peppermint extract. Slowly mix in powdered sugar, ½ cup at a time. Filling should be quite thick. Stir in crushed candy canes. Form teaspoon sized balls and press gently between your fingers to flatten. Place flattened filling between two of the cooled chocolate cookies and gently press together to form a sandwich cookie.
• CHOCOLATE COATING: Pour chocolate chips into a microwave-safe bowl. Melt on high 15 seconds at a time, stirring in between, until chocolate is completely melted and smooth. Stir in peppermint extract. Use a fork to dip the sandwiched cookies into the chocolate to coat and place on a wax or parchment paper-lined tray. Sprinkle the top with crushed candy cane. Repeat with remaining sandwich cookies. Put cookies into the fridge to harden completely.