Photo: Leigh Beisch; Styling: Dan Becker
If you're in the mood for ice cream, fill these cookies with mint gelato and then roll their edges in the crushed candy canes.
- 10 ounce bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 cups powdered sugar
- 4 tablespoons milk
- 3/4 teaspoon peppermint extract
- About 2 cups crushed and sifted candy canes
- 1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
- 2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Using the palm of your hand, press dough balls into rounds 1/4 in. thick.
- 3. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
- 4. In a small bowl, mix powdered sugar, milk, and peppermint extract until smooth. Spread 1 heaping tsp. peppermint icing onto the flat side of 1 cookie. Top with flat side of a second cookie to form a sandwich, pressing together to squeeze filling to the edge. Roll edge of cookie in candy canes. Repeat with remaining cookies.
- Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
- Note: Nutritional analysis is per sandwich cookie.
- Calories: 320
- Calories from fat: 30%
- Protein: 3g
- Fat: 11g
- Saturated fat: 5.8g
- Carbohydrate: 58g
- Fiber: 1.6g
- Sodium: 56mg
- Cholesterol: 38mg