Peppermint Chocolate Cookies

 

1 1/2

cups Gold Medal® all-purpose flour

1/2

cup unsweetened baking cocoa

1/8

teaspoon salt

1

cup butter or margarine, softened

1

cup powdered sugar

4

oz semisweet baking chocolate, melted, cooled

2

oz cream cheese (from 3-oz package), softened

1/4

cup butter or margarine, softened

1 3/4

cups powdered sugar

1/4

teaspoon peppermint extract

1/2

cup crushed peppermint candy

• 1 In medium bowl, mix flour, cocoa and salt. In large bowl, beat 1 cup butter and 1 cup powdered sugar with electric mixer on medium speed until light and fluffy. Gradually beat in chocolate. On medium-low speed, beat in flour mixture until blended. Cover with plastic wrap and refrigerate 30 minutes.
• 2 Heat oven to 325°F. Shape dough into 3/4-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 12 to 14 minutes or until set. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• 3 In large bowl, beat cream cheese and 1/4 cup butter with electric mixer on medium speed until light and fluffy. On medium-low speed, gradually add 1 3/4 cups powdered sugar and peppermint extract. For each sandwich cookie, spread 1 rounded teaspoon filling on bottom of 1 cookie. Top with second cookie, bottom side down. Roll edges in crushed peppermint candy.