Ingredients
- 1 (16.5 ounce) tube refrigerated sugar cookie dough
- 1/4 cup all-purpose flour plus extra for dusting
- 2 cups semisweet chocolate chips, divided
- 1/4 cup heavy cream
- 1 teaspoon pure peppermint extract
- 1 teaspoon vegetable oil
- Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
- Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop
Directions
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
1 Video | Photo: Peppermint-Chocolate Sandwich Cookies Recipe

















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By Retired Baking Diva
Lamoine, Maine
on January 16, 2012
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These are certainly attractive but I found them 'much work for an average cookie'. First time that Giada has failed me.
By missymissy
Edmond OK
on December 23, 2011
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SOOO YUMMY! Gotta give these a try!
I changed a few things:
1-Instead of putting ganache in fridge put it in the frezer!
2-Flatten ganache in your hand before you put inside cookie
3- I just used the pre-cut cookies you peel apart and put on the pan!
Giada wins again!!!!!!!!!!! :
By kmbmj_9214005
tucson, AZ
on December 21, 2011
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I first made these cookies when they appeared on the 2008 12 Days of Christmas. They are my favorite Christmas cookies now! And always a hit when I take them to a party or cookie exchange. I cut my cookies much smaller (used a shot glass 1 3/4 " diameter, baked for 7-8 min and it made 25 sandwich cookies. Otherwise followed the recipe as written. Tastiest and most festive cookie for the holidays!
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