PEPPERMINT CHOCOLATE COOKIES

Peppermint Chocolate Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 34

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter or margarine, softened
1 cup powdered sugar
4 oz semisweet baking chocolate, melted, cooled
2 oz cream cheese (from 3-oz package), softened
1/4 cup butter or margarine, softened
1 3/4 cups powdered sugar
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candy

Steps:

In medium bowl, mix flour, cocoa and salt. In large bowl, beat 1 cup butter and 1 cup powdered sugar with electric mixer on medium speed until light and fluffy. Gradually beat in chocolate. On medium-low speed, beat in flour mixture until blended. Cover with plastic wrap and refrigerate 30 minutes.
Heat oven to 325°F. Shape dough into 3/4-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until light and fluffy. On medium-low speed, gradually add 1 3/4 cups powdered sugar and peppermint extract. For each sandwich cookie, spread 1 rounded teaspoon filling on bottom of 1 cookie. Top with second cookie, bottom side down. Roll edges in crushed peppermint candy.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 80 mg