A Cookie Day favorite. A Christmas holiday favorite. A birthday favorite (substitute the peppermint cream with Banana Ice Cream and freeze). Whatever the case may be, these sandwich cookies are decadent and delicious and they make a great ice-cream sandwich, if you opt for that version. The layer-steps in the recipe and instructions make it look more daunting than it really is, so dont let that deter you. If you’re tempted, try them out because its so worth it. (Photo to come with next batch).
Makes 2-3 dozen
- 1 cup sugar
- 1/3 cup margarine
- 1 1/4 cups chocolate chips (or carob chips)
- 1/2 cup soy milk
- 2/3 cup cocoa powder (or carob powder)
- 3/4 teaspoon vanilla extract
- 2 cups flour
- 1/8 teaspoon salt
- 1/2 cup margarine
- 2 1/4 cups powdered sugar
- 2 teaspoons peppermint extract
- 2 tablespoons soy milk, plus more if needed
- 1 1/4 cups chocolate or carob chips
- 2 tablespoons shortening
Preheat the oven to 350°F.
Melt the chocolate chips either in the microwave or in a glass bowl placed in boiling water. Remove from heat and stir in the soy milk and the cocoa powder. Cream together margarine and sugar with a strong fork, then add in the chocolate/soy milk/cocoa mixture and stir until incorporated. Add the vanilla, then the flour and salt. No need to sift. In cupcake tins, press out the dough into small round disks and place in tins. Bake for 14-18 minutes or until the center is firm and the edges are done, then cool.
Meanwhile, cream together the margarine and powdered sugar. Add in the peppermint extract. Gradually add the soy milk until the mixture kind of resembles frosting. If it’s liquid, add more powdered sugar. If it’s stiff or dry, add more soy milk. Chill in the fridge until the bottom layer is cooled.
Chocolate Layer (Make this at the last minute)
Melt the chocolate chips and shortening in a glass bowl in boiling water, or over a double boiler.
Spread the bottom layer evenly with peppermint cream, then chill in the freezer for about 5 minutes. Remove, then spread the top with the chocolate, creating a swirl pattern if you like. The chocolate will not spread out evenly due to the peppermint layer, but if you want it to be smooth, do a second layer of chocolate, halving the chocolate layer ingredients.