Operation LET’S BAKE COOKIES is still going strong. With the Airmen Cookie Drive, cookie exchanges, and cookies for my neighbors, I think I have baked almost thirty dozen cookies since the beginning of December. I still have a few more recipes I want to try, so you will see a few more cookie posts here in the next week. I have cookie dough in my refrigerator, cookies in my freezer, cookies in a jar….just think of the assorted cookie platter Santa will have while he is delivering presents for my girls…. he will be pretty happy when he leaves here.
The possibilities of taking an ordinary chocolate chip cookie to the next level are endless. There are so many flavor combinations, it can get over-whelming. I am all about peppermint, candy canes, and Andes mints at the moment. I bought a few boxes of candy canes this weekend and as I was putting them away, I thought…. what if I added crushed candy canes to a chocolate chip cookie? That would be good. Then I had a bag of the candy cane Hershey Kisses and I thought about chopping them up and adding them to the cookies, as well. Let’s talk about an over-loaded candy cane chocolate chip cookie.
I had some leftover icing from a batch of cupcakes I made for Chloe to take to school. I decided to add a tiny bit of peppermint extract and make a candy cane chocolate chip cookie sandwich. When I lived in the states, I used to always love getting the chocolate chip sandwich cookie from the Cookie Co. at the mall. These cookies are loaded with peppermint flavor, but still have all the goodness of a chocolate chip cookie. I used dark chocolate chips because dark chocolate goes so well with peppermint. I also substituted a cup of oats for flour…. I love the texture of oats in a chocolate chip cookie. If you are trying to decide which type of cookies to bake this week, I suggest these candy cane chocolate chip sandwich cookies.
- 2 cups + 2 tablespoons all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅛ teaspoon peppermint extract
- 1 cup finely crushed candy canes
- 1 cup chopped Hershey candy cane kisses
- 1 cup dark chocolate chips
- 1 cup frosting, plus about an ⅛ teaspoon of peppermint extract
- In a small bowl, whisk together flour, oats, baking soda, and salt. Set aside.
- Put butter and sugars in a bowl of an electric mixer fitted with paddle attachment. Mix on medium speed until fluffy, about 2 minutes.
- Reduce speed to low. Add eggs, vanilla, and peppermint extract; mix until blended.
- Mix in flour mixture, just until combined. Stir in candy canes, Hershey kisses, and chocolate chips.
- Refrigerate cookie dough for at least one hour. I normally refrigerate mine overnight.
- When you are ready to bake:
- Preheat oven to 350°.
- Drop a heaping tablespoon of dough onto a cookie sheet lined with parchment paper or silicone mat, 2 inches apart. Bake cookies, rotating halfway through, until edges turn golden brown but centers are still soft; about 10-12 minutes.
- Let cool on wire racks for 2 minutes. Transfer cookies to wire racks, let cool completely.
- Add peppermint extract to your frosting.
- To assemble, pair the cookies up by size. Pipe a small dollop of filling onto the flat side of one cookie of each pair. Gently sandwich together with the remaining cookie, pressing the filling to the edges.
- Cookies can be stored between layers of waxed or parchment paper in an airtight container for a week.
Recipe source: adapted from Regan Daly’s In the Sweet Kitchen