Day 5 of my 12 days of Christmas cookies/treats! This is so much fun! Who does not love peppermint anything at this time of the year? Peppermint treats are everywhere! Peppermint bark, peppermint ice cream, peppermint brownies, peppermint cookies you name it! We recently had the ice cream at Salt and Straw and it was a peppermint bark cocoa ice cream which was absolutely delicious! I have peppermint marshmallows on my blog which are absolutely divine. I even cover them in chocolate, and they make fabulous treats to share with family and friends, or give them as holiday gifts! The recipe is here.
When my dear friend Rebecca from the Displaced Housewife blog, sent me her debut cookbook “The Cookie Book” in September, I was extremely excited for a large number of reasons! I am a huge fan of Rebecca and her work, and her desserts firstly. Her treats are so fun, and her blog is wonderful, full of vigor, and her personality shines through her posts. Her recipes are detailed, and thorough, and I have tried quite a few from her blog as well and they always turn out wonderful. My husband is a HUGE fan of her cookies, and he was very happy when she came out with her cookbook, so I could make all the fun cookies for him! He is a huge fan of chocolate chip and snickerdoodle cookies, and anything with toffee or white chocolate! Secondly, I have met Rebecca in person and she is one of the kindest, friendliest and nicest person I have met. She is very helpful too, in many different ways and will support you. So I was very excited to celebrate her and her cookbook. I made her Petit Creams and they were absolutely fantastic! My family loved them, and they were so cute too!
The book is well compartmentalized by chapters that range from different kinds of Chocolate Chip Cookies, to Jazz hands cookies, to Sandwich cookies, to Holiday cookies! There are cookies for every occasion, to gift family and friends OR make them for yourself to indulge! The Big ASS Olive Oil Cookies have been on my radar for a long time and I cannot wait to make them! I have the Jazz hands chapter because somehow it speaks to me! I even made the Cold Brew Espresso Cookies with White Chocolate Chips and these were absolutely divine! They went down fast with my family, and they wanted me to make more! I did not get a chance to share them with my friends as well! She has cookie bars in her book as well, which look absolutely scrumptious! Rebecca IS the COOKIE QUEEN, and I love her beautifully done book, for any kind of sweet treats! So proud to call her my friend!
So when I was putting together the 12 days of Christmas cookies/treats, I had to include one of Rebecca’s cookies! How could I not?! Peppermint flavored cookies are a MUST for holiday treats, so I picked Rebecca’s Tai Tai’s Peppermint Sandwich Cookie as the cookie of choice! The chocolate cookie by itself is one word – DIVINE! It is soft, chocolatey and addictive! It is filled with a luscious peppermint buttercream, which has peppermint extract and crushed peppermint candy! My kids had a blast crushing that candy! I put the buttercream in a pipping bag, and they were pipping the buttercream directly in their mouths! 🙂 LOL. I was getting mad, but at the same time the sight was funny, I have to admit! These cookies went QUICK – I kid you not! Absolutely delicious pairing, soft cookies with an utterly delicious buttercream – they would be perfect for holiday parties and holiday gifts! Rebecca has graciously allowed me to share her recipe on my blog, so below you can find this recipe, and I hope you get to try it, cause it is one helluva awesome recipe and the recipients will be very happy! You can get a copy of Rebecca’s book by clicking on the link here. It makes a great Christmas present for anyone who loves to bake! Go get yours NOW!
Hope you enjoy this recipe, and get a chance to make it!
Day 6 is coming tomorrow! I am very excited about this cookie, and I love the flavors in this one! 🙂
Cheers,
Amisha
Ingredients
- 1 ¾ cups(210g) semisweet chocolate, coarsely chopped
- ½ cup(118ml) sunflower seed oil or other neutral oil
- 3 large eggs, room temperature
- ¾ cup(150g) light brown sugar, packed
- ¾ cup(144g) granulated sugar
- 2 teaspoons(11ml) pure vanilla extract
- 1 cup(136g) bread flour
- ¾ cup(103g) all purpose flour
- ¼ cup(21g) unsweetened cocoa powder
- 1 ½ teaspoon(7g) sea salt
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 ½ cups(270g) dark or semisweet chocolate chips
- ½ cup(115g) unsalted butter, room temperature
- ½ cup(115g) vegetable shortening
- 3 ½ cups(455g) powdered sugar
- 2 teaspoons(10ml) peppermint extract
- 3 tablespoons(45ml) milk
- ½ cup(116g) finely crushed peppermint candies(about 8 medium-sized candy canes)
Instructions
- To make the cookie, melt the semisweet chocolate and oil in the microwave in a large microwave-safe bowl or in a double broiler. I usually do 1 minute on high, but microwaves are funky so keep an eye on things. Stir the chocolate to get rid of any chunks. Sometimes it will look chunky, but if you give it 20 or so stirs, you’ll; get rid of all the chunks without overheating it. Let the chocolate cool slightly and then whisk in your eggs, brown sugar, granulated sugar and vanilla extract.
- In another bowl, whisk together the bread flour, all-purpose flour, cocoa powder, sea salt, baking powder and baking soda. Pour this into the chocolate mixture and stir until the dough is just starting to come together. Add the chocolate chips and mix until barely combined. Wrap tightly and chill for 30 minutes in the fridge.
- Preheat your oven to 350 degrees F(177 degrees C) and line several baking sheets with parchment paper.
- Gently roll 1 tablespoon(14g) of dough into a ball and place on the cookie sheet, allowing about 1 inch(2.5cm) between each cookie ball. Try to make the dough balls as spherical as possible and equal in size so they will pair up nicely when smooshing the peppermint cream between them.
- Bake one sheet at a time for 8 minutes in the center of the oven. You want to slightly undercook these. Allow the cookies to cool on the sheet for 5 to 10 minutes, then transfer to a cooling rack.
- To make the cream, while the cookies are cooling, place the butter and shortening in an electric stand mixer fitted with a paddle attachment. Mix on medium-low until well blended. Add in the powdered sugar, peppermint extract and milk and continue blending until nice and creamy. Lastly, add in the crushed peppermint candy and mix until evenly distributed throughput the cream.
- Pair up cookies that are of equal size, give a generous(I mean it) smear of peppermint cream on one side, and smash another cookie on top. If you want it to look nice, and tidy, run a finger around the outside of the cream to smooth it out.
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