peppermint bark sandwich cookies
Two cookies and peppermint buttercream piped in the middle? Your holiday cookie tray begs for these.
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 3/4 cup cocoa powder
- 2 tsp instant espresso
- 1 tsp baking soda
- 1/2 tsp kosher salt
- crushed candy canes, for garnish
peppermint buttercream
- 2 cups powdered sugar
- 4 tbsp butter, softened
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2-4 tbsp heavy cream
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat the butter and sugars until soft and fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Add the flour, cocoa powder, espresso, baking soda, and salt. Beat until just combined.
- Scoop 1 tablespoon sized portions of dough and roll into a ball. Set on the prepared baking sheet, leaving about 2 inches of space. Bake for 8 minutes, then remove the pan from the oven and tap firmly on the counter to flatten the cookie tops. Return to the oven for 3-5 minutes longer until the edges are set. Let cool on the baking sheet.
- When the cookies are completely cooled, make the buttercream. In a bowl, beat the butter, vanilla, and peppermint extract on low speed until combined. Gradually add the powdered sugar and 2 tablespoons of the heavy cream. Crank the speed to high and whip until very soft and fluffy. If needed, add heavy cream a tablespoon at a time to loosen the frosting.
- Use a piping bag, with any tip you'd like (I used no tip), swirl the buttercream onto the bottom of one cookie. Gently press a similarly sized cookie on top to make a sandwich. Sprinkle with crushed candy canes, as desired.