Homemade Peppermint Oreos
 
 
Homemade peppermint Oreos are the perfect addition to your cookie tray! Decked out and totally festive, they are the ultimate in peppermint chocolate cookies.
Yield: 8 3-inch cookie sandwiches
Ingredients
For the homemade oreos
  • 1¾ cups + 1½ tbsp (259 g) all purpose flour
  • 1 cup + 1½ tbsp (87 g) Dutch process cocoa powder
  • ⅜ tsp (1.6 g) baking soda
  • 8 oz (227 g) unsalted butter, room temperature
  • 2 tsp (6 g) kosher salt
  • ¾ cup + 1 tbsp (161 g) sugar
For the peppermint buttercream
  • ½ cup unsalted butter, softened
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • ½ tsp peppermint extract
  • pinch of salt
  • 3-3½ cups powdered sugar
  • dab of Christmas Red food coloring gel
Instructions
  1. In a medium bowl, whisk together the flour, cocoa powder, and baking soda until well combined.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium-low speed until it is smooth. Add in the salt and mix for another 15-30 seconds. Add in the sugar and mix until fluffy, about 2 minutes. Scrape down the sides of the bowl.
  3. Add the dry ingredients to the bowl in 2 additions, mixing on low speed for 15 to 30 seconds after each, until just combined.
  4. Mound the dough onto a work surface or piece of parchment paper. Form the dough into a 6-inch square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm.
  5. Heat oven to 325. Line two baking pans with parchment paper.
  6. Roll the dough between two pieces of parchment paper into a ⅛-inch thick sheet. Using a 3-inch round or fluted cookie cutter, cut rounds from the dough. If necessary, push the scraps back together and reroll, cutting more rounds until you have 16. Arrange the cookie rounds on the baking pans, leaving about ¾-inch between them.
  7. Bake for 15 to 17 minutes, turning the pans halfway through baking, until the cookies are fragrant with small cracks on the surface. Allow to cool on the pans for 10 minutes. Transfer the cookies to a rack to cool completely.
  8. While the cookies are cooling, prepare the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, heavy cream, vanilla, peppermint extract, and powdered sugar on medium speed until fluffy, about 3-4 minutes. Mix in the food coloring until thoroughly combined.
  9. Turn half of the cooled cookies over. Pipe frosting onto these cookies. Top each with a second cookie and press gently to sandwich together.
Notes
Cookie recipe from Bouchon Bakery
Peppermint filling adapted from My Kitchen Addiction
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/homemade-peppermint-oreos.html