- 20
Ingredients
- 1 cup flour
- 1/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup + 2 tbsp milk, divided
- 1 tsp vanilla extract
- 3/4 cup unsalted butter, room temperature, divided
- 1/2 cup brown sugar
- 1 egg
- 1/4 tsp mint extract
- 2 cups icing sugar
- 3/4 cup rushed or chopped candy canes (approx. 12), divided
Preparation
Step 1
Preheat oven to 350.
Sift together flour, cocoa, baking soda and salt. Set aside.
In a measuring cup stir together 3/4 cup milk and vanilla. Set aside.
Using an electric mixer, cream together 1/4 cup butter and the brown sugar until pale and fluffy, 3 to 5 minutes, then add egg. Reduce speed to low and alternately add portions of the dry ingredients and milt mixture, occasionally scraping down sides of bowl, finishing with dry ingredients. Beat just until a smooth butter forms.
Using a tablespoon, portion out level spoonfuls of batter and place mounds, spaced about 1 1/2"apart, on 2 parchment paper lined baking sheets. Bake for 11 minutes, rotating baking sheets halfway though. Transfer pies to a wire rack and cool completely.
Meanwhile, make the filling. Using the mixer, whip remaining butter until fluffy, then add mint extract and remaining milk. With the mixer on low, gradually add icing sugar, occasionally scraping down side of bowl. Beat until fluffy, about 14 minutes. Cover and set aside.
Fold 1/4 cup crushed candy canes into the filling. Sandwich level tablespoons of filling between 2 pies, spreading to the edges. At this point they can be refrigerated overnight in the parchment paper lined airtight container with parchment paper between pies if they are stacked. Just before serving, dab filling edges into remaining candy cane and lightly pat pieces into place. Transfer to a platter and serve immediately.
Filling Switch Up:
Add 1 tsp rum extract instead of mint extract to the filling and roll edges in 1/2 cup toasted shredded coconut instead of candy canes.