CHOCOLATE PEPPERMINT SANDWICH COOKIES

By triscuit33

Ingredients

• Frosting:
• 1 1/2 C flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 C semisweet chocolate chips
• 3/4 C packed light brown sugar
• 5 TBS butter
• 1 TBS water
• 1 large egg lightly beaten
• 1/2 C butter
• 2 C powdered sugar
• 1/2-1 tsp peppermint extract
• Milk as needed for consistency
• Food coloring and sprinkles or crushed candy canes

Preparation

Step 1

To make cookies, preheat oven to 350. Line 2 baking sheets with parchment paper. Combine flour, soda, and salt in a medium bowl. Heat chocolate chips, brown sugar, butter, and water in medium saucepan over medium heat, stirring until melted and smooth. Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t over mix. Put dough in fridge to firm up. Gently roll balls, either 1 TBS full for large cookies, or about ½ inch balls for silver dollar sized cookies. Place 2 inches apart on baking sheets. Bake cookies until just puffed in the middle and edges are set, but centers are still soft. 8-9 minutes for large cookies, and about 5 minutes for small ones. Cool for a couple of minutes on the baking sheet and then transfer to a cooling rack and let cool completely. To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired. Roll edges in crushed candy canes or sprinkles.