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Peppermint Chocolate Cookies
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Prep Time:
30 minutes
Total Time:
2 hours
Festive Christmas cookies: Chewy chocolate with cream cheese filling and crushed peppermint candy.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/8 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 cup powdered sugar
  • 4 oz semisweet baking chocolate, melted, cooled
  • 2 oz cream cheese (from 3-oz package), softened
  • 1/4 cup butter or margarine, softened
  • 1 3/4 cups powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candy
Instructions:
  • Combine flour, cocoa, and salt in a medium bowl. In a large bowl, use an electric mixer to beat 1 cup of butter and 1 cup of powdered sugar until light and fluffy. Slowly mix in the chocolate. Then, on medium-low speed, incorporate the flour mixture until fully blended. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes before using.
  • Preheat the oven to 325°F. Roll the dough into 3/4-inch balls and place them 2 inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Transfer the cookies from the sheets to cooling racks and let them cool completely for about 30 minutes.
  • In a big bowl, use an electric mixer to beat cream cheese and 1/4 cup butter until light and fluffy. Gradually add 1 3/4 cups powdered sugar and peppermint extract on medium-low speed. Spread 1 rounded teaspoon of filling on the bottom of one cookie for each sandwich. Place another cookie on top, with the bottom facing down. Finish by rolling the edges in crushed peppermint candy.

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