It's no secret on this blog that I love Trader Joe's. One of the bummers about this store though it that because of its size they don't stock everything all the time. So that favorite coffee or cereal might be there this month but next month they may not have it. My favorite item hands down are the Chocolate Peppermint Joe Joe's. They grace the shelves of our local Joe's from about November through Christmas week. In years past I have been known to purchase ridiculous amounts of these cookies and save them so I could enjoy the pepperminty goodness through January. This year though they sold out unusually early and I was left on New Years Eve with no Joe Joe's. What's a girl to do!? If there is one thing my beloved has taught me in our almost 7 years of marriage is that if you can't afford it or can't find it....make it.
CHALLENGE ACCEPTED!
Now let me start by saying that this is attempt number one of what I like to call "Operation Joe Joe" While these cookies rocked they didn't quiet satisfy my Joe Joe's fix. So keep your eyes open for more. These bad boys defiantly were pepperminty but the sandwich cookie had more of a brownie consistency than the crisp crunch of a Joe Joe. However, I couldn't pass up sharing these with my fellow bakers. I discovered this recipe on Our Best Bites but its circulating around the web in various forms. I have posted the original recipe but remember to note my notes as I made a few changes. I hope you enjoy these and as we start a new year here's to family, health and happy baking!
Chocolate-Peppermint Sandwich Cookies
Ingredients
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)*This is legit...don't do it*
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten
1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)*This is legit...don't do it*
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten
Frosting Ingredients1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract*I didn't even use a measuring spoon...I just kept dumping it until I achieved my desired minty-ness...so you be the judge of your cookie*
milk, as needed for consistency
optional:sprinkles or crushed candy canes *I went ahead and crushed my candy canes into a powder and added them straight to the frosting.*
Instructions
To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though). Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.
To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though). Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.
If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. *My dough was WAY to soft to work. I actually put it in the fridge for about an hour* Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies. * A cookie scoop works great for measuring so you get the same size each time* Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in the middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.
To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candy canes if desired.
Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.
