Pampered Chef Party at my friend Rachel's house. I love a lot of their products so the prospect of buying more made me happy. And, of course, we were able to taste some yummy food, given presentations with product use & I got my hands on some new recipes. The Peppermint Fudge Cookie Sandwich is one of those recipes! And after months of drinking Peppermint mocha coffee, well, this seemed like a delicious cookie to try. So when another friend, Stacey, who attended the same party, invited my family for a weeknight dinner with friends this week, suggested I bring dessert... this is the what I decided to make:
The Pampered Chef ®
Peppermint Fudge Cookie Sandwiches
3/4 cup semi-sweet chocolate morsels
1/4 cup butter
1/2 cup sugar
3/4 cup all-purpose flour
2 candy canes or 8-10 peppermint hard candies (about 1/4 cup crushed)
1/4 cup white or semi-sweet chocolate morsels
10-12 mini foil-wrapped peppermint patty candies, unwrapped
- Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter in Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.)
- Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside.
- Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle chocolate over cookies and immediately sprinkle with crushed candies. Transfer to serving platter. Line pan with another sheet of Parchment Paper and scoop remaining batter onto paper. Bake 9-10 minutes or until edges are set. Assemble sandwiches as directed above.
Yield: 10-12 cookie sandwiches
Nutrients per serving: (1 cookie sandwich): Calories 230, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 34 g, Protein 3 g, Sodium 35 mg, Fiber 1 g
Cook's Tip: If you do not have Parchment Paper, lightly brush pan with vegetable oil. Bake cookies and fill with peppermint patties. Transfer sandwiches to cooling rack and decorate as directed above. Repeat with remaining batter.
If using Large Bar Pan, line pan with Parchment Paper or brush with vegetable oil. Prepare batter as directed above; bake 14-16 minutes or until edges are set. Proceed as recipe directs, baking second batch for 14-15 minutes.
To easily drizzle chocolate over cookies, place resealable plastic bag into Measure-All® Cup. Pour chocolate into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut corner off tip of bag using Kitchen Shears to allow chocolate to flow through.
© 2009 The Pampered Chef used under license.
*Lishie tip- Place the peppermint patty IMMEDIATELY on the one side of the HOT cookie... & then place the other cookie "slice" of the sandwich quickly on top so the 3 parts melt together! Also not all specified "tools" are needed- use your judgment ;) I drizzled the chocolate on top with a spoon.
*Lishie tip- You could change this recipe up using peanut butter cups & some melted peanut butter chips drizzled on top + crushed peanut instead of peppermint candy!