Chocolate Peppermint Pies (Print Version)
# Ingredients:
01 -
1 and 1/4 cups sifted powdered sugar.
02 -
1/2 teaspoon salt for the filling.
03 -
2 and 1/2 cups marshmallow cream.
04 -
Crushed peppermint candies for decoration.
05 -
1 large egg, room temp.
06 -
3/4 teaspoon table salt.
07 -
1 cup sour milk (buttermilk), room temp.
08 -
1/8 teaspoon salt specifically for filling.
09 -
1 teaspoon pure vanilla extract for the filling.
10 -
1 cup tightly packed dark brown sugar.
11 -
3/4 cup of softened unsalted butter (for filling).
12 -
2 cups regular-purpose flour.
13 -
1/2 cup of cocoa powder.
14 -
1/2 cup of butter, softened.
15 -
1 teaspoon vanilla essence.
16 -
1 teaspoon baking soda.
17 -
Half a teaspoon peppermint essence.
# Instructions:
01 -
Heat oven to 350°F. Lay out parchment paper or silicone mats on your trays.
02 -
Grab a whisk and mix cocoa powder, salt, flour, and baking soda together until blended.
03 -
Whip your butter and sugar till it’s light and fluffy. Toss in the egg, follow it with vanilla, then alternate the dry mix and buttermilk.
04 -
Spoon out about 2 teaspoons of batter per cookie. Bake for 10 minutes or until the centers spring back lightly.
05 -
Blend butter with sugar, toss in the salt and extracts. Fold in marshmallow crème next. Chill that mix for about half an hour.
06 -
Spread the filling inside two cookies, sandwich them, and coat the edges with your crushed candy canes.
# Notes:
01 -
Pop them in the fridge for up to 3 days.
02 -
Keep frozen for 2 months tops.
03 -
Layer with parchment if stacking them up.
04 -
Make sure to use ingredients at room temperature.