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Double Chocolate Chunk Peppermint Cream Cookies
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
15
Ingredients
Cookies
1
bag
Betty Crocker Double Chocolate Chunk Cookie Mix
1
cup
red peppermint candies
1/4
cup
Crisco oil
2
Tablespoon
water
1
egg
Cream Filling
1/2
Crisco Shortening Stick
2
cup
powdered sugar
1
teaspoon
vanilla
1
teaspoon
peppermint extract
1 to 3
Tablespoon
heavy cream
crushed peppermint candies
Instructions
Preheat oven to 350.
Put the peppermint candies inside two ziploc bags and crush with a hammer.
Put 1/4 of the candy aside to decorate the cookies. Add the rest to the cookie mix in a bowl.
Add the oil, water and egg to the cookie mix and mix well.
Use your hands to roll small 1 inch balls of dough and put them on ungreased cookie sheets lined with parchment paper.
Bake for 8-10 minutes.
Remove the cookies to wire racks and let cool completely.
When the cookies are cool combine the Shortening Stick, powdered sugar, vanilla and peppermint extract in a mixing bowl and mix.
Add the cream 1 T at a time, beat after each until the filling reaches the desired consistency.
Use the creamy filling to sandwich two cookies together and decorate the edges with the reserved peppermint candy.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
16
g
|
Fat:
4
g
|
Cholesterol:
10
mg
|
Sodium:
4
mg
|
Potassium:
4
mg
|
Sugar:
15
g
|
Vitamin A:
15
IU
|
Calcium:
2
mg
|
Iron:
0.1
mg
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