Crinkle Cookies with Peppermint Cream
Crinkle Cookies with Peppermint Cream scream “HOLIDAYS”!! They combine a crispy but soft (how is that possible) chocolate cookie with a luscious peppermint buttercream and then dipped in crushed candy canes. It’s a mouthful to say and a delicious mouthful to eat!!!
Seriously though, how can it get any more Christmas-y???
The chocolate crinkle cookies is one of the best that I’ve had and one of the easiest to make. The exterior of the cookie has a tiny bit of crunch to it and the interior is soft and chewy. Even without the peppermint cream it is an amazing cookie.
And, it doesn’t require a mixer to make these. Gotta love that.
The buttercream is easy to make and lightly flavored with peppermint so that you get a refreshing and not-too-sweet cream filling. Of course, crushing up candy canes and rolling the sides of the cookie sandwich in it doesn’t hurt either!
Making the cookies is a breeze…whisk the dry ingredients together. In a separate bowl, whisk the brown sugar, eggs and vanilla together.
Melt the chocolate and butter in a bowl in the microwave and then whisk that into the egg mixture. Finally, fold the dry ingredients in. Let it sit on the counter for 10 minutes.
This is a loose batter so don’t try to roll the batter in your hands. Use a scoop and drop the balls of dough directly into a bowl of granulated sugar combined with powdered sugar. Then roll the ball until it’s entirely coated in sugar and place it on a baking sheet.
Bake until the cookies are set and then let them cool completely before filling them.
You will need a stand mixer to make the buttercream (or a hand mixer). Beat the butter and then add the powdered sugar a little at a time. Add in heavy cream and peppermint extract.
Once the cookies have cooled completely, spread 2 tablespoons of peppermint cream on the underside of one and top it with another cookie. I put my buttercream into a piping bag with an open tip in it, but it’s not necessary to do that.
Crush the candy canes by placing them in a ziplock bag and pound them with a rolling pin. Roll the outside of each cookie sandwich in crushed candy canes. All that’s left now is to serve them and enjoy!
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Crinkle Cookies with Peppermint Cream
Makes: 12 large cookie sandwiches
Prep Time: 30 minutes
Bake Time: 12 minutes per sheet
Total Time: 54 minutes
Ingredients
Crinkle Cookies:
- 1 cup (5 ounces) all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 & 1/2 cups packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 4 ounces unsweetened chocolate, chopped
- 4 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
Peppermint Frosting:
- 3/4 cup salted butter
- 3 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp peppermint extract, more to taste
- 8 peppermint candy canes
Ingredients
Adjust oven rack to middle position and heat oven to 325° F. Line 2 baking sheets with parchment paper.
Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl.
Whisk brown sugar, eggs, and vanilla together in large bowl.
Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes. Do not refrigerate.
Place granulated sugar and confectioners’ sugar in separate shallow dishes. Working with 1 rounded tablespoon of dough at a time, from the scoop, drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to confectioners’ sugar and roll to give each a heavy even coat. Evenly space dough balls on prepared sheets.
Bake cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet.
Peppermint Cream:
Using a stand mixer fitted with the paddle blade attachment, beat the butter until smooth and fluffy.
Add the powdered sugar a little bit at a time, with mixer running continuously. Add in the cream and peppermint extract. Whip until completely smooth.
Place the unwrapped candy canes in a zip-lock bag. Using a rolling pin, crush the candy into small pieces. Pour the crushed candy onto a plate.
Once cookies have cooled completely, spread 2 tablespoons of frosting on the underside of one cookie and top with another. Roll edges into the crushed candy cane. Repeat for remaining cookies.
Recipe from The Modern Proper
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