We can’t get enough of this delicious hybrid of peppermint patties and our favorite creamfilled sandwich cookies.
Peppermint Brownie Sandwich Cookies
- ⅓ cup unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup whole milk
- 1 tablespoon vanilla extract
- 2½ cups confectioners’ sugar, divided
- 1½ tablespoons light corn syrup
- 1½ tablespoons water
- 1 tablespoon all-vegetable shortening or coconut oil
- ½ teaspoon peppermint extract
- Garnish: crushed peppermint candies, melted white chocolate
- Preheat oven to 350°.
- For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Add milk and vanilla, stirring until combined. Using a 1-tablespoon scoop, scoop dough, and drop 15 balls onto a cast-iron baking pan or griddle.
- Bake until tops are cracked all over, 13 to 15 minutes. Let cool completely on a wire rack. Repeat with remaining dough.
- For filling: In a large bowl, beat 2¼ cups confectioners’ sugar, corn syrup, 1½ tablespoons water, shortening or oil, and extract with a mixer at medium speed until combined. Turn out dough onto a work surface dusted with remaining ¼ cup confectioners’ sugar; knead until smooth. Between 2 sheets of parchment paper dusted with confectioners’ sugar, roll dough to ¼-inch thickness. Freeze until firm, about 15 minutes.
- Remove top sheet of parchment paper. Using a 2¼-inch round cutter, cut 15 circles. Place filling cutouts between 2 cookies, and press together lightly. Roll cookie edges in crushed peppermints, or drizzle with melted white chocolate and sprinkle with crushed peppermints, if desired. Store in an airtight container for up to 5 days.