Peppermint Chocolate Sandwich Cookies

Name: Peppermint Chocolate Sandwich Cookies
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 18
Cuisine: Global
Ingredients: 99 grams bar Ghirardelli® Peppermint Bark Baking Bar, chopped; 0 teaspoons baking powder; 591 milliliters Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips; 227 grams package cream cheese, softened; 2 larges eggs; 59 milliliters all-purpose flour; 158 milliliters granulated sugar; 1 Tbsp milk, or more as needed; 158 milliliters powdered sugar; 2 Tbsps unsalted butter; 1 teaspoon vanilla extract

Peppermint Chocolate Sandwich Cookies is a vegetarian recipe with 18 servings. One serving contains 277 calories, 4g of protein, and 17g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have butter, baking powder, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 53 minutes. It is perfect for Christmas.

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or foil; set aside. In a medium saucepan, heat and stir 1-1/2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth.

Ingredients you will need

Bittersweet Chocolate

Baking Pieces

Butter

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Aluminum Foil

Oven

Remove from heat.

Add eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. Stir in remaining 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.

Ingredients you will need

Bittersweet Chocolate

Baking Powder

Baking Pieces

Vanilla

All Purpose Flour

Sugar

Egg

Equipment you will use

Wooden Spoon

Frying Pan

Drop dough using a small cookie scoop or by rounded teaspoons 2 inches apart onto the prepared baking sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake for 8 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Transfer to a wire rack; cool.

Equipment you will use

Wire Rack

To assemble cookies, spread Peppermint Chocolate Filling on the bottoms of half the cookies. Top with remaining cookies, bottom sides down. Enjoy immediately or refrigerate in an airtight container for up to 3 days.

Ingredients you will need

Peppermint

Chocolate

Spread

Peppermint Chocolate Filling: In a small bowl, combine cream cheese and powdered sugar. Stir in enough milk, 1 teaspoon at a time, to make a filling of spreading consistency. Stir in chopped Ghirardelli Peppermint Bark Baking Bar.

Ingredients you will need

Powdered Sugar