Perfect for a special treat, these homemade chocolate peppermint creams can be eaten on a picnic, around the campfire, or as part of a packed lunch. A homemade mint filling is sandwiched between two chocolate cookies. The cookies are then dipped in chocolate, creating a shell.
Clearly a more complicated recipe than normal, there are a number of steps needed to make these cookies. Baking the chocolate cookie, making the peppermint filling, assembling the cookie sandwiches, then dipping in chocolate. But we think it is worth it for these amazing cookies.
Although they can be eaten straight away, the consensus in our house is that they taste even better and have a softer texture when eaten the next day. Therefore this makes a great bake-ahead and pack option. If they last that long!
When making the sandwich cookies, the cookie width is the same as the width of the peppermint filling.
The chocolate can be left to set on baking paper at room temperature. If in a hot climate they may need to be chilled.
The thin cookies, once baked, are cooled before the next step.
Gently place the peppermint cream sandwich cookie in the melted chocolate to cover before removing with a fork.
Use a fork to dip and move the the peppermint creams when covering in chocolate.
Make sure to let the dipped peppermint sandwich cookies sit until the chocolate coating is completely set.
The peppermint creams go well with a cup of tea or coffee for a morning or afternoon break.
Chocolate Peppermint Creams Recipe
Perfect for a special treat, these homemade chocolate peppermint creams can be eaten on a picnic, around the campfire, or as part of a packed lunch.
Preparation 40 minutes
Cook 20 minutes
Ready in 1 hour
Servings 20 Servings
Ingredients
Chocolate Cookies
- 5 tablespoons unsalted butter
- 1/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/3 cup self-rising flour
- 2 tablespoons cocoa powder
- 2 tablespoons milk
Peppermint Cream
- 1 egg white
- 1 1/2 cups confectioner's sugar
- 3 to 6 drops peppermint extract
Chocolate Coating
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
Equipment
- baking tray(s)
- cooling rack
- heatproof bowl
- bowl
Directions
Chocolate Cookies
- Preheat the oven to 350 degrees F (180 degrees C). Line the baking tray(s) with baking paper.
- Cream the butter and sugar in a small bowl with a wooden spoon until light and fluffy.
- Add the sifted flours and cocoa alternately with the milk while mixing with a butter knife until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll it into two equal-sized balls. Place a ball in between two sheets of baking paper and roll as thin as you can, about 1/8-inch (2mm) thick.
- Using a 1 1/2-inch (4cm) cookie cutter, cut a batch of cookies and place them on the prepared baking tray. Repeat with the second ball of dough.
- Place the tray(s) with the chocolate cookies in the preheated oven and bake for 10 minutes.
Peppermint Cream
- In a small bowl add the egg white and 2 tablespoons of confectioner's sugar, then whisk with a fork. Keep adding the confectioner's sugar 2 tablespoons at a time.
- Add the peppermint extract to the peppermint cream.
Chocolate Coating
- In a heatproof bowl over simmering water add the dark chocolate and coconut oil.
- Allow to slowly heat and melt stirring occasionally until fully melted. Remove from the heat as soon as it has melted so it doesn’t overheat and ‘burn’.
To Assemble
- Make a peppermint sandwich between two chocolate cookies. A teaspoon can be used to help get the peppermint in between the cookies.
- Using a fork, dip the filled cookie into the chocolate and drain off any additional chocolate. Place on a baking paper-lined tray to set, about 1 hour.
Nutritional Information
Calories: 136kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 5mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 93IUCalcium: 10mgIron: 1mg
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