Ingrédients pour Giada's Peppermint Chocolate Sandwich Cookies
- Refrigerated Sugar Cookie Dough
- All Purpose Flour
- Semi Sweet Chocolate Chips
- Heavy Cream
- 1 teaspoon peppermint extract
- 1 teaspoon vegetable oil
- Candy Canes
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Comment préparer Giada's Peppermint Chocolate Sandwich Cookies
- Position oven rack in the lower third of the oven.
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, knead together 16 oz (one package) of sugar cookie dough and 1/4 cup (30g) all-purpose flour until smooth.
- Lightly flour a work surface.
- Roll out the dough to 1/4-inch thickness.
- Using a 2 1/2-inch cookie cutter, cut out 24 circles. (Note: A 2-inch cutter yields approximately 20 cookies).
- Gather dough scraps, knead, and roll again to cut out remaining cookies.
- Place dough circles on prepared baking sheets.
- Bake for 10 minutes, or until edges are lightly golden.
- Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Reserve one parchment-lined baking sheet.
- In a small saucepan set over a medium saucepan of simmering water (double boiler), combine 1 cup (170g) semi-sweet chocolate chips and 2 tablespoons (30ml) heavy cream.
- Stir until chocolate is melted and smooth.
- Whisk in 1 teaspoon peppermint extract. Refrigerate for at least 1 hour, or until firm.
- Using a 1/2-ounce cookie scoop or tablespoon, place the chocolate mixture onto the flat side of 12 cookies.
- Top with the remaining cookies, gently pressing to distribute filling evenly.
- Place on a baking sheet and freeze for 25 minutes, or until filling is set.
- In a small saucepan set over a medium saucepan of simmering water (double boiler), combine 1 cup (170g) semi-sweet chocolate chips and 1 teaspoon vegetable oil.
- Stir until chocolate is melted and smooth.
- Dip the top of each cookie into the melted chocolate, letting excess drip off. Place back onto prepared baking sheet.
- Sprinkle tops with crushed candy canes or crushed peppermint candies.
- Refrigerate for at least 1 hour, or until chocolate is firm.
- Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
94g
Fat
41g
Carbs
14g
