Average Rating: 3.666666TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling
YIELD: about 1-1/2 dozen.Ingredients
- 3/4 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 3/4 teaspoon peppermint extract
- 1-1/2 cups all-purpose flour
- 1 cup miniature semisweet chocolate chips
FILLING: - 1-1/2 cups confectioners' sugar
- 3 tablespoons butter, softened
- 5 to 6 teaspoons 2% milk
- 3/4 teaspoon peppermint extract
CHOCOLATE GLAZE: - 1-1/2 cups dark chocolate chips
- 2 teaspoons shortening
- 1/8 teaspoon peppermint extract
- Crushed candy canes
Instructions
- 1. Preheat oven to 375°. Beat butter and confectioners' sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips.
- 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- 3. Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies.
- 4. For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Nutrition Facts
1 sandwich cookie: 306 calories, 19g fat (12g saturated fat), 23mg cholesterol, 77mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 3g protein.