Makes about 2 dozen sandwich cookies
· 1 cup + 1 Tbsp all-purpose flour
· ¼ cup unsweetened cocoa powder
· 1 tsp baking powder
· ¼ tsp salt
· 8 ounces semi-sweet chocolate, chopped
· 2 eggs
· 1 tsp vanilla extract
· ½ tsp peppermint extract (optional)
· 5 Tbsp unsalted butter, softened to room temp
· ¾ cup light brown sugar
· ¼ cup sugar
· 1 cup mini chocolate chips
Candy cane buttercream
· ¾ cup unsalted butter, softened to room temp
· 2.5 cups powdered sugar
· 3 tsp vanilla extract
· 1-2 tbsp heavy cream
· ½ cup candy cane dust (about 10 candy canes crushed or pulverized in food processor)
1. Begin with the cookies. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
2. Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set side. With a mixer, beat butter until smooth and creamy—about 1 minute. Beat in the sugars. The mixture will be grainy.
3.Mix in the beaten egg/ vanilla. Add the melted chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the mini chocolate chips.
4. Chill dough for at least 30 minutes. Preheat oven to 350 degrees F. Scoop about 1 Tbsp of dough and roll into a ball, then flatten. Bake about 10 minutes, or until cookies have just begun to set with centers still soft.
As the cookies cool, make buttercream.
Beat butter for 1 minute on med speed. Add powdered sugar and mix on slow speed. Increase mixer speed to med and add vanilaa, salt and 1 tbsp cream. Beat for about 1 minutes. Manually stir in candy cane dust.
If buttercream needs to be thicker, ad more powdered sugar. Add small amounts of cream to thin.
If frosting is too sweet, add a pinch of salk.
Frost the bottom of a cooled cookie and top with another to make a sandwich.