Any time we can think of an excuse to try one of Giada’s recipes, we sprint into the kitchen and throw on an apron. And with the holidays in full swing, it’s not hard to find reasons to whip up seasonal sweets – holiday parties, hostess gifts, stocking stuffers and a hungry Santa to feed, to name a few.
The celeb chef’s peppermint-chocolate sandwich cookies are the extremely delicious solution to all of the above situations. Gooey mint-infused chocolate is squeezed between two sugar cookies topped with crunchy candy cane flakes – they’re (almost) too pretty to eat!
Peppermint-Chocolate Sandwich Cookies
Makes 12 sandwich cookies
What You’ll Need
1 (16.5 ounce) tube refrigerated sugar cookie dough
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
1 teaspoon vegetable oil
Decorating suggestion: crushed candy canes
Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop
What You’ll Do
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Position an oven rack in the lower third of the oven.
2. In a medium bowl, knead together 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.
3. Place the dough circles on the prepared baking sheets. Bake until cookies are slightly golden around the edges, about 10 minutes. Cool and transfer to a wire rack. Reserve 1 parchment paper-lined baking sheet.
4. Combine 1 cup of chocolate chips and 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 mixture for 1 hour.
5. 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 filling evenly. Place on a baking sheet and freeze until filling has set, about 25 minutes.
6. 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.
7. Dip the top of each cookie in the melted chocolate and return to baking sheet. Sprinkle the tops with crushed candy canes. Refrigerate until firm and serve!
See our baking skills step-by-step, below!
Photos by Chris New