Double Chocolate Chunk Peppermint Cream Cookies
User Reviews
4.8
Double Chocolate Chunk Peppermint Cream Cookies
Description
Double Chocolate Chunk Peppermint Cream Cookies feature a cookie base made from a double chocolate chunk mix combined with crushed peppermint candies, oil, water, and an egg. These are formed into small balls and baked on parchment paper until lightly set. Once cooled, the cookies are joined together with a peppermint-flavored cream filling made from shortening, powdered sugar, vanilla, peppermint extract, and heavy cream, creating a soft, creamy center. The edges are decorated with reserved crushed peppermint for added texture and visual appeal.
The peppermint candies throughout the cookie add an occasional bright crunch that contrasts with the fudgy chocolate cookie texture. The filling adds a smooth, sweet, and minty complement that enhances the chocolate base without overpowering it. The method includes careful crushing of peppermint candies and chill steps that ensure the filling consistency is just right for sandwiching.
These cookies are suitable for sharing during the holiday season or for dessert enjoyment when a combination of chocolate and peppermint is desired. They must cool fully before assembly to maintain their structure and texture. The recipe yields a rich dessert that stands out with its unique filling and candy decorations.
Ingredients
Cookies
- 1 cookie mix double chocolate chunk, bag
- 1 cup Peppermint candy red
- 1/4 cup neutral cooking oil generic cooking oil
- 2 Tablespoon water
- 1 egg
Cream Filling
- 1/2 shortening or shortening, stick form
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 to 3 Tablespoon heavy cream
- peppermint candies crushed
Instructions
- Preheat oven to 350.
- Put the peppermint candies inside two ziploc bags and crush with a hammer.
- Put 1/4 of the candy aside to decorate the cookies. Add the rest to the cookie mix in a bowl.
- Add the oil, water and egg to the cookie mix and mix well.
- Use your hands to roll small 1 inch balls of dough and put them on ungreased cookie sheets lined with parchment paper.
- Bake for 8-10 minutes.
- Remove the cookies to wire racks and let cool completely.
- When the cookies are cool combine the Shortening Stick, powdered sugar, vanilla and peppermint extract in a mixing bowl and mix.
- Add the cream 1 T at a time, beat after each until the filling reaches the desired consistency.
- Use the creamy filling to sandwich two cookies together and decorate the edges with the reserved peppermint candy.
Notes
- Nutrition facts provided with the recipe are estimates and may vary based on the exact ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 16g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 4mg | 0% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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