PEPPERMINT BROWNIE SANDWICH COOKIES
Makes 15
Cookies:
⅓ cup unsalted butter, softened
¾ cup firmly packed light brown sugar
1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup whole milk
1 tablespoon vanilla extract
Filling:
2½ cups confectioners’ sugar, divided
1½ tablespoons light corn syrup
1½ tablespoons water
1 tablespoon all-vegetable shortening or coconut oil
½ teaspoon peppermint extract
Garnish: crushed peppermint candies, melted white chocolate
1. Preheat oven to 350°.
2. For cookies: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add milk and vanilla,
