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Dessert
7
30 minutes
10-12 minutes
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!
