Peppermint dough tucked into the middle of a chocolate cookie with icing and crushed candy canes. What a great holiday cookie!
This recipe was adapted from an old recipe that I had. My boys loved the icing and crushed candy canes so much on the Peppermint Meltaway Cookies that I decided to use the same icing to top this cookie as well. Alternatively, you could melt semisweet chocolate (approximately ½ cup) and drizzle on the tops instead of the icing.
These soft cookies have a delicious, fudge chocolate dough with a white peppermint dough in the middle. The chocolate dough is flattened into circle, then the white peppermint dough is rolled into a ball and placed on top of the circle. Lastly, you top it with another circle and seal the edges and bake!
I hope you enjoy these cookies as much as our family does! Happy Baking and have an amazing day!
STORAGE AND FREEZING INSTRUCTIONS
Store cooled cookies in a covered container at room temperature for up to one week.
Freeze cooled cookies, between layers of parchment paper in freezer-safe container for up to 2 months.