Name: Chocolate-Peppermint Sandwiches
Total time: 1 h 20 min
Ingredients: 1 1/2 cups (7½ ounces/213 grams) all-purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (6 ounces/170 grams) semisweet chocolate chips; 3/4 cup packed (5¼ ounces/149 grams) light brown sugar; 7 tablespoons unsalted butter , softened; 1 tablespoon water; 1 large egg , lightly beaten; 2 teaspoons whole or low-fat milk; 1/8 teaspoon peppermint extract; 1/2 cup (2 ounces/57 grams) confectioners' sugar; 2 drops red or green food coloring (optional)

Why This Recipe Works

It was best to underbake our Chocolate-Peppermint Sandwiches rather than risk overbaking, as they were best when moist and chewy. Using only a small amount of peppermint extract ensured that it didn’t overwhelm the chocolate flavor. To give the Chocolate-Peppermint Sandwiches a more festive feel, we dyed the filling either green or red.

Before You Begin

Don't overbake these cookies; they should be soft, moist, and chewy with a nice crinkly top. You can color the filling green, too.

Instructions

MAKE DOUGH Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter, and water in medium saucepan over medium heat, stirring until smooth. Transfer mixture to large bowl and beat in egg. Stir in flour mixture until just combined.

BAKE COOKIES Place 1-tablespoon scoops of dough 2 inches apart on prepared baking sheets. Bake cookies until puffed and edges are set but centers are slightly soft, 8 to 10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

MAKE FILLING Whisk remaining butter, milk, and peppermint extract in medium bowl until combined. Add confectioners' sugar and mix until smooth. If using food coloring, add and mix until combined.

ASSEMBLE COOKIES Spread 1 teaspoon filling over bottom of half of cookies, then top with remaining cookies to form sandwiches. (Cookies can be refrigerated in airtight container for 2 days.)