Uhhhh guys. Christmas is NEXT WEEK. Can you believe it? This is the first year I'm not going home for Christmas--though I WILL be home for New Years thanks to a voucher I had--and Austin is lovely and warm, so... honestly it doesn't feel too much like Christmas just yet.
Despite the fact that I've created a three foot tall booze advent calendar and decked my tiny halls (600 ft apartment) with everything the Target dollar bin has, hah.
My office's "ugly sweater party and cookie swap" is today, so although I've been back in Texas for about 40 hours after my Grand Canyon trip (pics to come!) not only did I make a full batch of these crazy-delicious cookies, I sewed some Christmas flotsam and jetsam onto a sweater for the occasion. You can kind of see the sweater being used as a backdrop, hah.
I take holidays seriously, guys.
These "oreos" are amazing. Even better than the store-bought holiday ones, because the filling is a marshmallow creme with candy canes in it. None of that dehydrated non-dairy nonsense. And they're bigger because everyone needs more cookie, always.
You'll need black cocoa, but other than that you'll probably have everything on hand that you need. You can find black cocoa at specialty cake stores and on Amazon. I have a small bag I bought at Make It Sweet last year and it was SO worth it.
Homemade Peppermint "Oreos"
For the cookies
(recipe via Make It Sweet in Austin)
- 1 cup butter, softened
- 1 cup sugar
- 1 large eggs
- 1 tbsp vanilla
- 2 and 1/4 cups all-purpose flour
- 2/3 cup black cocoa powder*
- 1/2 tsp salt
- 3 candy canes, pulverized
- 1 cup marshmallow creme
- 1/8 cup milk or whipping cream
- 1/2 cup butter, softened
- 1 and 1/2 cup confectioner's sugar
-Sift together the dry ingredients for the cookies, making sure the black cocoa is fully incorporated.
-In a stand mixer, cream the butter and sugar. Add the eggs and vanilla.
-Pour in all of the flour mixture and mix until just combined. The dough will be crumbly but stick together when pressed.
-Roll out the dough to 1/4" thickness between two pieces of parchment paper and place in the fridge to chill for at least 1 hour or overnight.
-While dough is chilling, prepare the filling: In a stand or hand mixer, blend together the butter and marshmallow creme. Slowly pour in the confectioner's sugar. Use the milk/cream to get the filling to the proper consistency. Fold in the crushed candy canes. The filling should be soft and sticky, but hold together and not have a drippy liquid consistency. It will be slightly thicker than royal icing. Set aside.
-Cut out 2" circles and place on a cookie sheet with a silicone baking mat or parchment paper. Bake at 350 degrees F for ten minutes each.
-Let cookies cool for about 15 minutes or more. Divide cookies in half (each sandwich = 2 cookies) and scoop (or pipe) about 1 tbsp of filling onto the top of each cookie. Let sit for ten minutes, until filling has dried slightly. Top with second cookie.
-If you're feeling fancy--brush the tops of the sandwiches with sugar water, and sprinkle any remaining candy cane powder or sprinkles on top. Let dry overnight.
*If you don't have black coca, regular cocoa or dark chocolate cocoa WILL work, but the color won't be as deep.