Double Chocolate Chunk Peppermint Cream Cookies
Serves: 15
  • 1 bag Betty Crocker Double Chocolate Chunk Cookie Mix
  • 1 c. red peppermint candies
  • ¼ c. Crisco oil
  • 2 T water
  • 1 egg
Cream Filling
  • ½ Crisco Shortening Stick
  • 2 c. powdered sugar
  • 1 t. vanilla
  • 1 t. peppermint extract
  • 1 to 3 T heavy cream
  • crushed peppermint candies
  1. Preheat oven to 350.
  2. Put the peppermint candies inside two ziploc bags and crush with a hammer.
  3. Put ¼ of the candy aside to decorate the cookies. Add the rest to the cookie mix in a bowl.
  4. Add the oil, water and egg to the cookie mix and mix well.
  5. Use your hands to roll small 1 inch balls of dough and put them on ungreased cookie sheets lined with parchment paper.
  6. Bake for 8-10 minutes.
  7. Remove the cookies to wire racks and let cool completely.
  8. When the cookies are cool combine the Shortening Stick, powdered sugar, vanilla and peppermint extract in a mixing bowl and mix.
  9. Add the cream 1 T at a time, beat after each until the filling reaches the desired consistency.
  10. Use the creamy filling to sandwich two cookies together and decorate the edges with the reserved peppermint candy.
Recipe by Upstate Ramblings at