It’s cookie week! My friend Erin pulls together an amazing virtual party every celebrating the best thing ever: cookies.
This year’s Sweetest Season is no different. Last year I got nostalgic for these Gingersnap Snowflakes (a favorite recipe of my college roommate). In years prior, you would find me making vanilla butter sugar cookies for anyone and everyone. With rollout dough, meticulous decorating, and loads of butter, they were an absolute favorite of everyone around me.
This year, I’m making a new favorite. I must admit it’s probably my favorite cookie to date. Soft on the inside, crisp on the outside, and the perfect candy cane crunch buttercream. Have I peaked your curiosity? These cookie pies (kindof like a whoopie pie, but so much better) have a fudge dough that keeps them moist and the peppermint buttercream takes it over the top. Using essential oils and fresh crushed candy cane, it brings a crunch unlike any other.
Keep reading for the full recipe after the jump!
Chocolate Cookie “Pies” with Peppermint Buttercream
Makes 6 cookies
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup + 3 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup + 2 tablespoons packed light brown sugar
- 2 large eggs, at room temperature
- 2 tablespoons 2% milk
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup semi-sweet chocolate chips
For the buttercream:
- 6 T unsalted butter
- 2 t vanilla extract
- 3 C powdered sugar
- 1 drop peppermint essential oil (only use a high quality essential oil like Doterra, found here)
- 2 T milk
- 2 crushed candy canes
- 1 teaspoon salt
Begin by preheating your oven to 325 degrees F. Place the semi-sweet chocolate chips and butter in a small, microwave safe bowl. Heat them in the microwave for for 15 second increments of time, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth. Set aside. In a medium-sized bowl whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a separate medium-sized bowl whisk together the sugars, eggs, milk, and vanilla. Add the dry ingredients into the wet ingredients, and stir to combine – be sure not to over mix here! Fold in the chocolate/ butter mixture and the additional chocolate chips into the batter, stirring until everything is just combined. Using your hands roll cookie batter into 2 inch balls (about the size of a golf ball). Using your hand flatten them slightly. Place on parchment lined cookie sheets. Place pan in oven and reduce heat to 300 degrees, baking for 18-20 minutes. Allow cookies to completely cool on a cooling rack before serving.
While cookies are baking in the oven, make your buttercream. Begin by placing softened butter in mixing bowl. Add powdered sugar, milk, and vanilla extract. Cream ingredients together. Add crushed candy canes, salt, and peppermint essential oil. Mix ingredients thoroughly. Your buttercream is now complete!
To assemble the cookies, allow them to cool 15-20 minutes (this will allow the chocolate chips in the cookie to set up). Working from a cooling rack, flip half of the cookies upside down. Fill a piping bag with the buttercream (no tip necessary, just the piping bag with a coupler). Pipe buttercream onto round of cookie in concentric circles. Place another cookie on top and press together lightly. Your chocolate cookie pies are now complete!
Looking for more cookie recipes? Head to Pinterest for the full board of ideas.