Peppermint Patty Sandwich Cookies Recipes

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PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

At my annual holiday party, these cookies are a big hit with kids and adults, especially when I mix festive food coloring or crushed candy canes into the filling. -Amy Martin, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

2 packages devil's food cake mix (regular size)
4 large eggs
2/3 cup canola oil
Sugar
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon peppermint extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 15 servings

Number Of Ingredients 15

4 ounces bittersweet chocolate, chopped
3 sticks (1 1/2 cups) butter, at room temperature
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 eggs, at room temperature
1/4 cup plain yogurt
3 cups confectioners' sugar
1/4 teaspoon peppermint extract
10 chocolate-coated peppermint candies, such as York Peppermint Patties, chopped
5 candy canes, crushed, optional

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
  • To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
  • Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
  • Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
  • Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES



Peppermint-Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h20m

Yield 12 sandwich cookies

Number Of Ingredients 6

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

Steps:

  • Decorating suggestion: 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, a 1/2-ounce cookie scoop
  • 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 thickness. 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.
  • In a microwavable glass or ceramic bowl, combine 1 cup of chocolate chips and cream. Microwave on high power for 1 minute. Stir the mixture until 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.
  • In a microwavable glass or ceramic bowl, combine remaining chocolate chips and oil. Microwave on high power for 1 minute. Stir the mixture until smooth. Spread the top of each cookie with 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.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES



Peppermint-Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 12 sandwich cookies

Number Of Ingredients 6

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

Steps:

  • 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.

PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

Get festive with these minty cookies with chocolatey batter and treat yourself and your loved ones.

Provided by Giada De Laurentiis

Categories     bake,chocolate,christmas,dessert,Party Favourites

Time 30m

Yield 15 servings

Number Of Ingredients 15

4 oz bittersweet chocolate, chopped
3 sticks (1 ½ cups) butter, at room temperature
1 cup flour
½ cup cocoa powder
½ tsp baking powder
½ cup light brown sugar
½ cup granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
2 eggs, at room temperature
¼ cup plain yogurt
3 cups confectioners' sugar
¼ tsp peppermint extract
10 chocolate-coated peppermint candies, such as York Peppermint Patties, chopped
5 candy canes, crushed optional

Steps:

  • Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
  • Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
  • To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
  • Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
  • Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
  • Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.

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