Double Chocolate Peppermint Sandwich Cookies
Heather's Home Bakery
Who wants chocolate chip cookies when you could have double chocolate peppermint sandwich cookies instead? Not us. These cookies are chewy, flavorful, and oh so addicting.
1/2 cup peppermint-infused browned butter (can be warm or cooled)
3/4 cup granulated sugar
1 large egg
1/2 tsp baking powder
1/2 tsp salt
1 tsp pure vanilla extract
1 1/4 cup all purpose flour
1/4 cup unsweetened Dutch cocoa powder
1 cup chocolate chips of choice
1 stick salted butter, softened
2 tbsp peppermint-infused brown butter, completely cooled (it will resemble paste at this point)
2 cups powdered sugar; 1 tsp pure vanilla extract
Fill the LĒVO herb pod with 2 tbsp of crushed and dried peppermint leaves.
Place two sticks of salted butter inside the LĒVO reservoir and close the lid.
Infuse for 30 minutes at 160°F. Once complete, dispense the butter, and set aside to cool for 5-10 minutes.
Preheat the oven to 375°F.
Combine peppermint-infused browned butter, sugar, and eggs. Mix for about 15 seconds.
Add remainder of ingredients except for chips, and mix well. Fold chips in.
Scoop batter into 2 tbsp balls and place onto a baking sheet. Refrigerate for one hour.
Bake cookies for 10-12 minutes.
Allow cookies to cool completely.
Beat all ingredients on medium or high for 30 seconds. Ensure frosting is smooth and lump-free.
Pipe or spread onto half of the cookies, and place a second cookie on top. Store in an airtight container for up to three days at room temperature.
Makes seven sandwich cookies, or 14 cookies without frosting. Enjoy!