Rich chocolate cookies filled with a creamy, peppermint buttercream, and topped with a drizzle of chocolate and sprinkle of crushed candy canes. Pair with a glass of your favorite plant-based milk!
- 1 ⅓ cup all-purpose flour, spooned and leveled
- ½ cup dutch process cocoa powder, sifted
- ¼ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- ¼ cup bittersweet chocolate, chopped
- 6 tbsp neutral oil (canola, sunflower, vegetable, even olive oil will work)
- 2 tbsp almond milk
- 1 tsp pure vanilla extract
- ¾ cup (1 ½ sticks) high fat, good quality vegan butter, softened to room temperature
- 2 ½ cups confectioner’s sugar
- ¼- ½ tsp pure peppermint extract (to taste)
- 2-3 tbsp almond milk
- pinch of salt
- ¼ cup melted chocolate chips (bittersweet, semisweet or dark)
- crushed candy cane pieces
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder and salt. Set aside.
- Over a double boiler or in a microwave safe bowl, melt the chopped chocolate with the oil. Stir until smooth and shiny.
- Add the melted chocolate mixture to the dry ingredients and stir until well combined. Do not over mix.
- If dough is very soft, refrigerate for 10 minutes before scooping into balls. Use a cookie scoop to portion out the dough and then roll each piece in your hands to make a ball before placing on the cookie sheet, 2 inches apart.
- Bake for 11-13 minutes or until the edges are set. The center will be a bit fudgy but will set as they cool. Do not over bake or the cookies may be dry.
- Remove from the oven and use a biscuit cutter or cookie cutter to circle around the edges of the cookies to make them more uniform in size. This will help when you assemble the cookie sandwiches.
- Allow cookies to cool completely before adding buttercream.
- Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 1-2 minutes. Scrape down sides of bowl.
- Add the confectioner’s sugar one cup at a time with mixer on low speed. Once the sugar is incorporated, increase speed to medium high and beat for 2 minutes until light and fluffy.
- Add the almond milk, peppermint extract and pinch of salt. Beat for an additional minute. If buttercream is too soft, add more confectioner’s sugar. If too thick, add more almond milk a tablespoon at a time.
- Place frosting in a piping bag fitted with a large star tip (or alternatively, use a plastic bag with the tip cut off). Pipe swirls of buttercream onto the flat side of one cookie. Top with a second cookie and gently press together to form a sandwich.
- If frosting is soft, place the cookies in the refrigerator to set while you continue assembling.
- To top cookies, melt the chocolate and drizzle it over the top side of the cookie sandwiches. Sprinkle with crushed candy canes.
- **Store cookies tightly covered in a cool, dry place for up to 2 days. Best if refrigerated. May be frozen.