Peppermint Chocolate Sandwich Cookies

Our test kitchen for new cookie recipes has gone exceptionally smooth this year, with great results after every new recipe!  One of our last cookies was something special for the man in my life, who loves mint chocolate and my special little girl, who is not so little anymore, but still loves candy canes!  Although against my grain to purchase premade anything, this recipe was a hit, albeit a bit labour intense - or should I say, many pots/bowls for simple layers!  It is a great recipe to get kids involved, though note to file: start the chocolate mixes first, put them in the fridge to set while the cookies are in the oven.  This removes the hour in between the cookies cooling and the chocolate setting!  Otherwise, a great flavour and texture combination as well as a whole lotta fun!

Thanks to Food Network who again, put a fantastic mix of new recipes on line for us this year!

Peppermint Chocolate Sandwich Cookies

Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough

1/4 cup all-purpose flour plus extra for dusting

2 cups semisweet chocolate chips, divided

1/4 cup heavy cream

1 teaspoon pure peppermint extract

1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar

Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Enjoy!