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    Peppermint Chocolate Sandwich Cookies

      Servings:   18 sandwich cookies

    Ingredients
    • 2-12 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
      2 tablespoons unsalted butter
      2 large eggs
      23 cup granulated sugar
      14 cup all-purpose flour
      1 teaspoon vanilla extract
      14 teaspoon baking powder

      Peppermint Chocolate Filling
      1 8-ounce package cream cheese, softened
      23 cup powdered sugar
      1 to 2 tablespoons milk
      1 3.5-ounce bar Ghirardelli Peppermint Bark Baking Bar, chopped

    Directions
    1. Preheat oven to 350° F. Line a baking sheet with parchment paper or foil; set aside. In a medium saucepan, heat and stir 1-1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat. Add eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. Stir in remaining 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.
    2. Drop dough using a small cookie scoop or by rounded teaspoons 2 inches apart onto the prepared baking sheet. Bake for 8 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
    3. To assemble cookies, spread Peppermint Chocolate Filling on the bottoms of half the cookies. Top with remaining cookies, bottom sides down. Enjoy immediately or refrigerate in an airtight container for up to 3 days.

    Prep: 25 minutes
    Cool: 20 minutes
    Bake: 8 minutes

    Peppermint Chocolate Filling

    In a small bowl, combine cream cheese and powdered sugar. Stir in enough milk, 1 teaspoon at a time, to make a filling of spreading consistency. Stir in chopped Ghirardelli Peppermint Bark Baking Bar.