Chocolate Cookie Sandwiches & Peppermint Creme

If peppermints were animals, they would probably go into extinction due to all the peppermint consumption around the holidays. So it’s a good thing they’re not because I’ve been using an awful lot of them in my recipes lately.

I’m not usually a peppermint fan but I feel like I’ve been socially conditioned to enjoy this flavor around the holidays. Our predecessors have brainwashed us to associate visions of snow covered pine trees, ornamental balls and borderline-cheesy-yet-nostalgic music with mass peppermint consumption. As Pavlov proved his theory with his beloved dog, we salivate for peppermint at the chime of Christmas bells. This is my conspiracy theory. Okay, I kid, I kid. But much like Santa Claus and alcohol, what’s the holiday season without a little drama?

I never understood the whole Oreo infatuation. I’ve tried it a few times and dunked it in a tall glass of milk, just like the commercials on TV. But I still don’t get it. Partly because I don’t even like drinking milk and partly because Oreos seem so unnatural to me. Something about it screams “partially hydrogenated oil” and that just doesn’t sound appetizing. This is coming from a girl who adores pork belly. Yes, I’m a walking oxymoron.

But maybe if I make it myself, I’ll at least know what’s going in it (isn’t that why most of us prefer to cook at home anyway?). And so I did. It turned out to be 17 times more enjoyable (don’t ask me how I came to quantifying it this way because I have no answer for you)! And instead of a tall glass of milk, I dunked mine into a mountain of frozen dairy that we kids like to call “ice cream”.

Ingredients (cookies):

1 1/4 cup flour, sifted
1/2 unsweetened cocoa powder, sifted
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cup sugar
1 1/4 cup butter, softened at room temperature
1 egg
  1. Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper. Set aside. Next, mix all dry ingredients in a large bowl. Add butter then the egg. Combine thoroughly. Take a tablespoon of cookie dough and roll it into a ball. Repeat process and line your cookie sheet with dough balls 1 1/2 inches apart. Bake for 8-10 minutes. TIP: I like to undercook them for chewier cookies (7-8 minutes).
  2. Remove cookies from oven and place on a cooling rack. When cooled completely, spread a layer of peppermint creme on the flat side of the cookie. Top it off with another cookie. Makes 12 sandwich cookies.
Ingredients (peppermint creme filling):

6 Tbsp butter, softened at room temperature
1 1/2 cup powdered sugar
1 Tbsp heavy whipping cream
1 tsp peppermint extract
  1. Mix all ingredients until smooth and creamy. Refrigerate until ready to use.

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