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Chocolate Candy Cane Cream Pies


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 11-12 minutes per batch
  • Total Time: 1 hour, 15 minutes
  • Yield: 9 cream pies 1x

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Description

Chocolate Candy Cane Cream Pies are a festive twist on a classic cookie. Two chocolate cookies scented with mint are sandwiched together by a candy cane cream cheese frosting and then rolled in crushed candy canes. You can’t help but rock around the Christmas tree when you bite into one. These cookies make the perfect addition to your holiday baking!


Ingredients

Scale

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 2 cups flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon mint extract
  • Red food coloring – I used a 3-4 drops
  • Crushed candy canes for coating, about 4 candy canes crushed

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla and mint extract.
  2. Add in the flour, cocoa powder, baking soda and salt and mix on low speed until a cookie dough forms, about a minute or so. Using a medium cookie scoop, scoop the cookie dough into balls onto a non-greased cookie sheet, placing them a few inches apart. I do about 6 cookies per standard-size baking sheet.
  3. Bake the cookies for 11-12 minutes, or until the centers have just set. Right after the cookies come out of the oven, you can use a spatula to gently press the edges of the cookies into perfect circles if they are not already so. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. Repeat until all the cookie dough has been used.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the powdered sugar until smooth. Mix in the mint extract and the red food coloring until desired color is achieved.

Assemble:

  1. Once the cookies are completely cool, assemble the cream pies. Frost the bottom side of half the cookies with about a couple tablespoons or so of frosting, not going all the way to the edges of the cookies. Top all the frosted bottoms with the rest of the cookies as “tops” and gently press each cream pie together.
  2. You can either roll each cream pie in the crushed candy canes, or use your hands to sprinkle and gently press the crushed candy canes into the frosting showing on the sides. Enjoy!

Notes

  • You can make the cookies a day or so in advance and then make the frosting and assemble the cream pies the day of. Works like a charm!
  • Peppermint or mint extract will work in this recipe.
  • Red food coloring isn’t required if you don’t want to use it – it just adds a fun pop of color!
  • This cookie dough also works very well refrigerated for a few hours if needed.
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