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I made these for a Christmas party last year and they were a huge hit, despite being extremely rich and over-the-top. The cookies are super moist and dark with hunks of bittersweet chocolate and the peppermint buttercream with bits of crushed candy cane in it makes for an awesome cookie sandwich treat.
- 1To make the cookies:
- 2Preheat oven to 375° F with rack in center of oven. Line up to 5 baking sheets with parchment paper (depending on how many you have).
- 3In a large mixing bowl, whisk together the flour, cocoa, salt and baking soda. Set aside.
- 1In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed for about 1 minute, until smooth. Add the brown and white sugars and beat for another 2 minutes or so, until well blended. Add the eggs, one at a time, and beat for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
- 2Remove the bowl from the mixer and fold in the chocolate hunks by hand.
- 3Drop the dough in tablespoon-sized balls onto baking sheets, spaced about 2 inches apart (they will spread quite a bit). Bake for about 10 minutes until the cookies are set, but still slightly soft. Let cool on the sheet for a couple minutes before removing with a turner and letting cool completely on wire racks.
- 4To make the filling:
- 5Rinse out the bowl of your electric mixer and add the butter to the bowl. Cream for about 1 minute and then add the powdered sugar and cream. Mix for another minute or so until well combined.
- 6Remove the bowl from the mixer and fold in the crushed candy canes.
- 7To assemble:
- 8Spread about a tablespoon of the frosting on the bottom of one cookie and top with another cookie. Enjoy with hot chocolate and a roaring fire.
Member recipes are not tested by the CHOW food team.