So, I honestly don’t know why I hadn’t thought of this cookie before (I have made homemade oreos, a very similar recipe to this, many times), but this recipe is great, and I love it, and the cookbook, Farm Chicks in the Kitchen, has to go back tonight, so here’s a new favorite cookie! Right in time for holiday baking 🙂
14 T unsalted butter, softened
1/4 c. granulated sugar
1/4 c. packed light-brown sugar
1 large egg yolk
1 t. vanilla extract
1 c. all-purpose flour, plus 2 tbs
1/4 c. Dutch-processed cocoa powder
1/4 t. salt
1 c. confectioner’s sugar
1 1/2 t. peppermint extract
1 t. milk or light cream
2 c. milk chocolate chips(or bittersweet bar, such as Scharffen-Berger)
Prepare the dough:
Cream 10 T. butter in large bowl with an electric mixer on medium speed. Add granulated and brown sugars and beat until fluffy. Beat in egg yolk and vanilla. Add flour, cocoa powder, and salt with the mixer on low speed, beating until combined. The mixture may seem dry at first, but it will come together after a few minutes. Roll the dough into a 10 x 2 inch log, wrap in plastic and refrigerate for 1 hour.
Bake the cookies:
Preheat 375 degrees. Cut dough into 1/4 inch slices. Place 1 inch apart on sheet (they will not spread). Beat until just firm to the touch, 7-8 minutes. Transfer to wire rack to cool.
Fill the cookies:
Cream the remaining butter, confectioner’s sugar, peppermint extract, and milk in a small bowl with mixer until blended. Sandwich the cooled cookies with filling. Place the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted. Dip the cookies in the chocolate and then chill until chocolate is hardened. Serve.