Peppermint Oreos
It’s officially the holiday season!! This is my twist at making America’s favorite cookie. Who doesn’t love Oreos? The peppermint just makes it that much more special for any holiday party! It was snowing outside here, I had candles lit and listening to christmas music with my little helper boy while making these. Such a magical afternoon!
White Chocolate Filling
Ingredients
- 4 oz. White Chocolate
- 1/2 oz unsalted butter
- 1 cup heavy cream
- 1 tsp. peppermint extract
- 1 tsp. vanilla extract
Directions
In a bowl add the white chocolate and the butter together and place on top of simmering water, to create a double boiler. Melt the two together just until combined. Simmer 1/2 cup of the cream in a separate sauce pan just until warm, add in the peppermint extract and vanilla. Pour warm cream into the melted white chocolate and whisk until combined. Place in the fridge until cooled.
In a small bowl, add the other 1/2 cup of heavy cream. Using a hand mixer beat until stiff peaks. Fold into the cooled white chocolate mixture until combined. Place back into the fridge until ready to use.
Chocolate Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup +1 1/2 tbsp. unsweetened cocoa powder
- 1/4 tsp. baking soda
- 2 tsp. salt
- 3/4 cup +1 tbsp. granulated sugar
- 1 1/2 sticks unsalted butter
- 1 egg
- 1/3 cup milk
- 2 candy canes, crushed
Directions
Preheat oven to 325 degrees F.
While the filling is cooling, time to make the cookies! In a small bowl sift together the flour, cocoa powder, baking soda and salt. In a separate mixing bowl cream the butter until light and fluffy, add in the sugar and mix all together until combined. Mix in the egg. Then in two batches alternate between the flour mixture and milk. Mix until everything comes together. Dump out the dough onto plastic wrap and make a disc. Wrap it up and chill in the fridge for 1 hour or over night.
Once you’re ready to roll it out, flour the work surface generously. Cut the dough in half, and roll the dough out to about 1/8 inch thick. Keep flouring both sides and rotating the dough so it doesn’t stick. Place to candy canes into a small plastic bad and using a rolling pin crush up the peppermint. Sprinkle over the dough and give it a couple rolls to secure it into the dough. Using a 3-inch fluted cookie cutter, cut out all the cookies. If necessary push the trimmings together, refrigerate until firm, and reroll to use all the dough.
Place cookies onto a greased baking sheet and bake for 10 minutes just until firm in the center. Remove from sheet pan and let cool for about 5 minutes.
Fill a piping bag with the filling and attach a small star tip. Pipe along the edges of the cookie and one in the middle. Once half of the cookies have the filling chill for 5-10 minutes. Then add the tops onto the cookies and let cool for another 30 minutes until it’s set. They will last for about 3-4 days in an airtight container in the fridge. Enjoy!!!!
