Dark Chocolate Peppermint Buttercream Sandwich Cookie Recipe
Let’s talk cookies, shall we, specifically these cookies, which I will warn you, take a bit of planning and a wee bit of time.
Dark chocolate sandwich cookies with peppermint buttercream frosting are dipped in milk chocolate and topped with a shard of white chocolate peppermint bark. They are even sweeter than they sound. This recipe is the creation of Chicago restaurateur Mindy Segal who operates Hot Chocolate. She released her first cookbook, Cookie Love. in 2015.
Creating this cookie:
Where Should You Serve These Cookies?
- Fancy cookies to serve to each guess after dinner with a cocktail.
- Or serve them at a high tea.
- Serve them on a holiday cookie platter if you’re hosting a party or need to bring a platter to a party.
- Make them for a beloved for Valentine’s Day.
- -half sheet pans
- Ateco pastry tip #804 and a pastry bag
- -plastic bench scraper-the dough is incredibly thick–sort of like a soft concrete, you’ll need a plastic bench scraper after mixing to get all the dough incorporated and out of the bowl. You can use a spatula but it will be more difficult.
- –parchment paper for rolling dough between
- -rolling pin
- –food processor for crushing peppermint candies. If you don’t have one, I think you can buy already crushed peppermint. Or, try crushing your own with heavy objects. However, the peppermint needs to be ground to a fine powder so if you don’t have a processor, borrow one from a friend or leave it out and use a couple drops of peppermint extract.
- Black cocoa powder: I had trouble sourcing this locally. I eventually found it at a natural foods store about 30 miles from my office. You can also buy black cocoa powder online at King Arthur or Amazon. Black cocoa powder is essential. Don’t try to substitute dutch-process cocoa powder you will not get the same deep black hue or the intense flavor.
- White chocolate: I used a 10-ounce bag of Ghirardelli white chocolate disks that I found in the baking aisle at the grocery store. You need four ounces of white chocolate for the frosting and six ounces for the bark. (Note: you’ll have quite a bit of leftover bark.) If I need to explain to you what to do with leftover white chocolate bark, buy a plane ticket to Maine so we can hold an intervention.
- Peppermints: Segal suggests Starlight peppermint candies. If you had leftover candy canes from the holidays, you could surely use those instead but you’ll need a fair amount of them. You’ll need about 14 ounces.
- Shortbread Dough:
- 1 1/2 cup unsalted butter, room temperature
- 2 Tbsp unsalted butter, room temperature
- 1 1/4 cup confectioners sugar
- 2 extra large egg yolks, room temperature
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 cup black cocoa powder, sifted
- 1 tsp kosher salt
- 1 tsp sea salt flakes
- Peppermint Buttercream Frosting:
- 24 peppermint candies, pulverized into a powder
- 1 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup confectioner's sugar
- 4 ounces white chocolate, melted
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- White Chocolate Peppermint Bark:
- 36 peppermint candies, crushed but with a few small pieces
- 6 ounces white chocolate, melted
- Make Dough:
- Add dry ingredients, flour, salt and sifted black cocoa powder to a medium sized
- bowl. Set aside.
- In a large mixing bowl, blend butter on medium speed for five to ten seconds. Add sugar and mix on low to incorporatet. Increase speed
- to medium and cream the butter mixture until it is aerated and looks like frosting, about three minutes.
- Scrape the sides and bottom of bowl with a spatula to make sure all the ingredients are incorporated.
- Add the yolks, one at at time.
- Add the vanilla extract.
- Mix briefly until the egg yolks combine with the cookie dough. Scrape bowl. Mix another 30 seconds.
- Add flour mixture all at once and mix on low until the dough just comes together,k about one minute.
- Use a plastic bench scraper to finish bringing the dough together by hand.
- Divide dough in half and place each half on a retangle of plastic wrap. Pat each
- half down and wrap tightly. Chill in refrigerator at least two hours, preferably overnight.
- When you're ready to bake the shortbread, let the dough sit at room temperature for about 15 to 20 minutes.
- You want it pliable but still cool to the touch.
- Place the dough between two sheets of parchment and roll out until you have a rectangle about
- a 1/4 inch thick or a bit less.
- Cut into desired shapes with cookie cutter, ideally 1 3/4 by 2 1/2 inch. Bake cookies on parchment lined half sheet pan at 350 for 12 to 15 minutes.
- Pay attention to smell. When they smell done, they usually are. But pay attention to the timer
- and their appearance too. My magic number was 13 minutes.
- Repeat process with second lump of dough.
- Make peppermint buttercream frosting:
- Blend peppermints in a food processor until they form a powder. This step is crucial. Sift
- the powder to make sure you've gotten out all the pieces and chunks. If you don't do this,
- those little pieces and chunks will clog up your pastry tip when you're frosting the cookies.
- This happened to me and I had to finish frosting with an offset spatula. Not the worst problem in the world
- but I didn't get them as neat as I would have liked.
- Set pulverized peppermints aside.
- In medium sized bowl or in the bowl of a stand mixer, mix butter briefly for 5 to 10 seconds.
- Add cream cheese and beat to combine. Add the sugar and beat until the butter mixture is
- aerated and pale in color, about 3 minutes. Remember to scrape bottom and sides of bowl with
- a spatula to incorporate everything. Mix in the melted chocolate, vanilla and salt for about
- one minute. Mix in the ground peppermints. Voila, you've just made peppermint buttercream
- frosting, which should be a luverly pale pink.
- Fill a pastry bag with an Ateco tip #804 and fill with frosting. Frost cookies, sandwich together and then refrigerate
- until bark is ready.
- Make white chocolate peppermint bark:
- Line a sheet pan or anything you want to use with parchment--I was out of sheet pans at this point
- so I used a 9x13 cake pan. Improvise people!
- Put peppermints in food processor and pulse until you have a blend of fine and small pieces.
- Pour into a bowl and fold in the white chocolate.
- Pour the mixture into your prepared pan and spread out, using a spatula, until the mix is
- about a 1/4 inch thick.
- Bang pan against a work surface to flatten. Refrigerate or freeze until firm 25 to 30 minutes.
- Once firm, break into small pieces for affixing to each cookie.
- To Gild the Lily:
- Melt bittersweet, semisweet or regular ole' chocolate (I used a big Hershey's bar) in a small
- bowl. Dip half of each cookie into the melted chocolate and place on parchment paper.
- Put a piece of bark onto each cookie. Refrigerate until chocolate is firm.
- The cookies will keep, refrigerated, for one week.
Tell me what your favorite flavor cookie is? Are there any cookie recipes you’re hunting for? Tell us about it in the comments.
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