Red Velvet Peppermint Sammies
 
Makes 12 sandwich cookies
Ingredients
  • 8 ounces (225 grams) semisweet chocolate, finely chopped
  • ½ cup (113 grams) unsalted butter
  • 1 tablespoon (15 grams) whole milk
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (200 grams) granulated sugar, divided
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (23 grams) red gel paste food coloring*
  • 1½ teaspoons (6 grams) vanilla extract
  • 1⅔ cups (226 grams) bread flour
  • ½ cup (43 grams) unsweetened Dutch process cocoa powder
  • 2 teaspoons (10 grams) baking powder
  • 1½ teaspoons (4.5 grams) sea salt
  • 1 teaspoon (5 grams) baking soda
  • ¾ cup (90 grams) confectioners’ sugar
  • Peppermint Buttercream (recipe follows)
Instructions
  1. In the top of a double boiler, combine chocolate, butter, and milk. Cook over simmering water, stirring frequently, until chocolate and butter are melted. Remove from heat; whisk in brown sugar and ¼ cup (50 grams) granulated sugar. Add eggs, one at a time, whisking well after each addition. Add food coloring and vanilla, stirring until combined.
  2. In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. Add flour mixture to chocolate mixture, stirring to combine in as few strokes as possible. Let dough stand at room temperature for 15 minutes. If it is still too sticky to roll, refrigerate for 10 to 15 minutes.
  3. Preheat oven to 350°F (180°C). Line several baking sheets with parchment paper.
  4. Place confectioners’ sugar and remaining ¾ cup (150 grams) granulated sugar in separate bowls. Scoop dough by 2 tablespoonfuls (28 grams), and coat heavily in granulated sugar. Roll balls in confectioners’ sugar. Don’t shake off excess. Make sure dough is covered well in both sugars. Place 2 inches apart on prepared pans.
  5. Bake for 11 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks. Smear Peppermint Buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Store in an airtight container for up to 3 days.
Notes
*We used Americolor Super Red 420.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/red-velvet-peppermint-sammies/