Best 2 Peppermint Cream Sandwich Cookies Recipes
Peppermint cream sandwich cookies are a classic treat that combines the flavors of peppermint and chocolate in a delicious and refreshing way. They are perfect for any occasion, from holiday parties to summer picnics. Whether you are a seasoned baker or a novice in the kitchen, there is a recipe out there for you. With just a few simple ingredients and a little bit of time, you can create these delightful cookies that are sure to satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
DOUBLE CHOCOLATE AND PEPPERMINT ICE CREAM SANDWICH COOKIES
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
- DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
- PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
- BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
- MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
- PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 34 g, Cholesterol 37.9 mg, Fat 11.5 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 180 mg, Sugar 20 g
PEPPERMINT CREAM SANDWICH COOKIES
My mother and I made these crisp chocolate peppermint sandwich cookies together. They are a perfect addition to any party. —Donna Williamson, Round Rock, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, cocoa, espresso powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each half into a disk; cover. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. fluted round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake 10-12 minutes or until firm. Remove from pans to wire racks to cool completely. Repeat with remaining dough., In a large bowl, beat butter and extracts until creamy. Beat in confectioners' sugar, alternately with milk, until smooth. Tint as desired with food coloring. Spread frosting on bottoms of half of the cookies; cover with remaining cookies. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 304 calories, Fat 16g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy for about two minutes. This will ensure that the cookies have a smooth and creamy texture.
- Add the peppermint extract and vanilla extract and mix until well blended. This will give the cookies a delicious peppermint flavor.
- Gradually add the flour, cornstarch, baking powder, and salt. Mix until just combined. Overmixing will result in tough cookies.
- Divide the dough in half, wrap it in plastic wrap, and refrigerate for at least 2 hours. Chilling the dough will make it easier to handle and prevent it from spreading too much when baking.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a round cookie cutter to cut out cookies. Place the cookies on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges of the cookies are just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Once the cookies are completely cool, spread some creamy filling between two cookies to sandwich. Enjoy!
Conclusion:
These peppermint cream sandwich cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make, and the results are always impressive. The creamy filling adds a perfect touch of sweetness and creaminess to the minty cookies. If you are looking for a fun and festive cookie recipe, these peppermint cream sandwich cookies are the perfect choice.
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