I have been compensated by Immaculate Baking for this post; however, I am sharing my own thoughts. All opinions are my own.
Chocolate Peppermint Sandwich Cookies, fluffy peppermint frosting sandwiched between two gluten-free double chocolate cookies!
It’s beginning to look a lot like Christmas around here, yay! I know, Thanksgiving is next week but I can’t help it, I have finally been bitten by the holiday bug and I’d going full speed!
Is there anything more in tune with this time of year than the taste of peppermint? It’s one of my favorite flavors of the season and paired up with chocolate you just cannot go wrong!
I wanted to make a simple recipe that could be enjoyed by lots of different people, even if they have different diets. I was at Whole Foods last weekend picking up a pumpkin pie (their bakery is amazing) and just browsing. I came across this brand I haven’t seen before but the packaging caught my attention.
Immaculate Baking has a lot of different packaged baking items from cinnamon rolls to flaky biscuits and cookie dough! I got my Double Chocolate Cookie Dough in the refrigerated aisle.
Immediately I knew I wanted to make these Chocolate Peppermint Sandwich Cookies with the Immaculate Baking cookie dough!
And, wow they really came out amazing! The cookies themselves are reallllly good, crisp on the outside, moist and chewy on the inside!
All you have to do is pop the cookies in the oven, bake em up, let them cool and frost them. That’s it!
Chocolate Peppermint Sandwich Cookies
Ingredients
- 1 package Immaculate Baking Double Chocolate Cookie Dough
Peppermint Frosting
- 1 stick 1/2 Cup unsalted butter, softened
- 2 1/2 Cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy cream
- 20 peppermint candies crushed (place in a bag and crush with meat tenderizer or rolling pin)
Instructions
- Bake cookies per directions on the back of the package. Let cool completely before frosting.
Peppermint Frosting
- Place butter in a large bowl, with a stand or hand mixer, cream butter until smooth. Add in the powdered sugar a little at a time until fully incorporated. Add the vanilla and the heavy cream 1 tablespoon at a time until combined. Mix on high speed for 2 minutes. Add in 3/4 of the crushed peppermint.
- Frost 6 of the cookies and sandwich another cookie on top. Roll the edges in the remaining peppermint candies.
Yum, what I love most about these sandwich cookies other than they are just flat out delicious is that little crunch for the peppermint pieces. I love the variety of textures in these!
For more recipes ideas using Immaculate Baking product, check out their website here! Watch out for their November coupon; Spend $10 save $3.
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Dana DeVolk
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