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!
Chocolate Peppermint Creams Recipe
- 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
- 1 egg white
- 1 1/2 cups confectioner's sugar
- 3 to 6 drops peppermint extract
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
- baking tray(s)
- cooling rack
- heatproof bowl
- 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.
- 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.
- 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’.
- 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.
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