Peppermint Fudge Cookie Sandwiches

Sandwiching a creamy peppermint candy between warm brownie cookies creates an irresistible sweet treat.

Ingredients

  • ¾ cup semi-sweet chocolate morsels
  • ¼ cup butter
  • ½ cup sugar
  • 1   egg
  • ¾ cup all-purpose flour
  • 2   candy canes or 8-10 peppermint hard candies (about ¼ cup crushed)
  • ¼ cup white or semi-sweet chocolate morsels
  • 10-12   mini foil-wrapped peppermint patty candies, unwrapped

Directions

  1. Preheat the oven to 375°F/190°C. Line a Large Sheet Pan with a 10" sheet of parchment paper or use the Reversible Silicone Baking Mat. Combine the chocolate morsels and butter in the Classic Batter Bowl. Microwave on HIGH for 40-60 seconds or until smooth, stirring after each 20-second interval using the Classic Scraper. Add the sugar and egg to the batter bowl; mix until well blended. Add the flour; mix just until the flour is incorporated. Using a Small Scoop, drop 20 level scoops of batter, 1" apart, onto the pan. Bake 9-11 minutes or until the edges are set. (Do not overbake.)

  2. Meanwhile, place the candy canes into a resealable plastic bag; crush them using the flat side of a Meat Tenderizer and set aside. Place the white chocolate morsels into the Small Micro-Cooker®; microwave, uncovered, on HIGH for 30-60 seconds or until melted and smooth, stirring once. Set aside.

  3. Remove the sheet pan from the oven to a Stackable Cooling Rack. Immediately turn over half of the cookies using a Mini-Serving Spatula; top with the peppermint patties and remaining cookies to form 10 sandwiches. Drizzle chocolate over the cookies using the Chocolate Drizzler and immediately sprinkle with crushed candies. Transfer to a serving platter. Line the pan with another sheet of parchment paper or the silicone baking mat and scoop the remaining batter onto the paper or mat. Bake 9-10 minutes or until the edges are set. Assemble the sandwiches as directed above.

Yield:

  • 10-12 cookie sandwiches  servings of 1 cookie sandwich

Nutrients per serving:

Calories 230, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 35 mg, Fiber 1 g

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