Chocolate Sandwich Cookies with Peppermint Filling

  • Servings: 40 sandwich cookies
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Chocolate Wafers
1 stick or 1/2 cup (113 g) unsalted butter, creamy and soft (about 68°F)
1/2 cup (100 g) sugar
3 T (59 g) light corn syrup
1/2 tsp baking soda
1/4 tsp Diamond Crystal kosher salt
1/4 tsp coconut extract
1-1/4 cups (150 g) unbleached all-purpose flour
1/3 cup plus 1 T (48 g) Dutch-process cocoa powder, plus more for dusting

Special Equipment:
Embossed rolling pin (to create pattern on cookie)
1-1/2” circular cookie stamp with fluted edges

Combine butter, sugar, corn syrup, baking soda, salt and coconut extract, if using, in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about five minutes, pausing to scrape the bowl and beater halfway through.

Sift flour and cocoa together. Sprinkle into the butter mixture while mixing on low; it will seem dry and mealy at first but will soon form a stiff dough. Knead against the sides of the bowl to form a smooth ball, then divide in half and flatten into discs. Use immediately or wrap in plastic and refrigerate for up to one week; then soften cold dough for 30 minutes at room temperature and knead on a bare surface until pliable before using.

Adjust oven rack to middle position and preheat to 350°F. On a cocoa dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick.

Generously dust with cocoa and pass an embossed rolling pin over the dough, thinning it to about 1/8”. Slide an offset spatula under the dough to loosen, then brush away excess cocoa and stamp into 1-1/2-inch rounds with a fluted cutter. Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between them. Gather scraps, knead, re-roll and cut as before. Repeat with remaining dough. Any remaining scraps can be discarded or baked to grind for crumbs.

Bake until wafers are firm and dry, about 15 minutes. Cool completely on the baking sheets.

Peppermint Filling
1/4 cup (60 g) unsalted butter, room temperature
1/4 cup (48 g) vegetable shortening, room temperature
1-3/4 cups (210 g) confectioners’ sugar
1 tsp peppermint extract
5-6 drops of red (or green or blue) food gel

In a stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy, about one minute. Turn the mixer off and add the powdered sugar, peppermint extract, and coloring. Beat on low until combined and then switch to high and beat for another minute until creamy. The cream filling will be thick.

Load a piping bag with the filling and pipe a quarter sized amount in the center of a matching pair of cookies. Gently press the back onto the front, so that the filling goes all the way to the edges. Repeat with rest of the cookies.

Cookies will stay fresh covered at room temperature for up to one week.

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