Chocolate Candy Cane Sandwich Cookies

You will need:

For cookies:
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
1 1/2 sticks room temperature
1 large egg

For frosting:
1 cup + 2 TBSP powdered sugar
1 ½ sticks room temperature butter
¾ tsp peppermint extract
approximately 2 drops red food coloring
1 cup CandyCaneCrunch

Chocolate Candy Cane Sandwich Cookies


1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Gather dough into a disc, wrap in plastic wrap, and refrigerate 1 hour.
2. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Gather and roll dough into 36 balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).
3. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes. Do not over bake. Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
4. While cookies are cooling, make frosting. Using electric mixer on LOW, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring if darker pink color is desired.
5. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
6. Place CandyCaneCrunch on plate. Roll edges of cookie sandwiches in candy (candy will adhere to filling). Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.

Yield: about 18 Chocolate Candy Cane Sandwich Cookies