Chocolate Peppermint Cream Pies
I am sticking with simple when it comes to holiday treats. I want them to LOOK fancy and hard, but I want them to be simple and quick. I mean, duh.
Servings 16 sandwich cookies
For the cookies:
- 1 cup butter softened
- 1 1/2 cups white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 2 crushed candy canes
For the peppermint marshmallow filling:
- 1/2 cup butter softened
- 1 1/2 cups marshmallow cream
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-2 tablespoons milk as needed
To make the cookies:
Preheat the oven to 350 degrees.
Beat the butter and sugar together until light and fluffy. Beat in the eggs and vanilla.
In a small bowl, combine the flour, cocoa powder, baking soda, espresso powder, and salt.
Gradually add the dry ingredients to the wet ingredients until well combined.
Drop by heaping tablespoonfuls onto a parchment lined baking sheet.
Bake for 9 minutes or until just set. Immediately sprinkle half of the cookies with the crushed candy canes.
Cool for a few minutes on the cookie sheet and then transfer to a wire rack.
To make the peppermint cream filling:
Cream together the butter and marshmallow cream. Add the powdered sugar and peppermint. Beat well.
Thin with milk until you get the desired consistency. The mixture should be thick and creamy, but easily spreadable.
Tint with red food coloring, if desired.
Spread frosting on the cookies without the candy cane sprinkles. Top with the sprinkled cookies.
Calories: 403kcal | Carbohydrates: 59g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 250mg | Potassium: 85mg | Fiber: 1g | Sugar: 42g | Vitamin A: 565IU | Calcium: 17mg | Iron: 1.3mg