Peppermint White Chocolate Sandwich Cookies

I have a delicious cookie that is perfect for Christmas.  I have wound down my baking to nothing, but these were the last batch of cookies before I packed up my stand mixer.  When you move, you kind of have to clean out the refrigerator.  I like to slowly finish off whatever is in there until we are down to nothing, or almost nothing.  Interestingly enough, it is a little difficult to time this.  For example.  Fruit.  Now, I love fruit, and 2/3 of my meals consist of fruit, but I may have accidentally overbought.  As in 5 lbs of oranges, 10 lbs of grapefruit, and two different kinds of apples...about 4 lbs each.  Did I mention that this is for me, a 6 year old and a 2 year old?  Oops.  Sorry kids, it's fruit for dinner.  On the flip side, I had about three cookies left.  WHAT!  There is no way that we can survive for a whole week with only three cookies.  Although for some families this is a fantastic ratio.  


Back to the cookies.  These cookies are so delicious.  The white hot chocolate pairs well with the peppermint, and the ground oatmeal gives them a warm nuttiness that brings you back for more.  The filling is super a soft white chocolate peppermint marshmallow cream filling that is a little bit addicting.  The filling recipe makes only enough filling for about 13 sandwich cookies, but you can easily double the recipe.  


Peppermint White Chocolate Sandwich Cookies


Cookies:
1 cup (2 sticks) butter, room temperature
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 1/2 cups oatmeal
4 envelopes (1.25 ounces each) white hot chocolate mix
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Andes Peppermint Crunch Baking Chips


Filling:
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1 envelope (1.25 ounces) white hot chocolate mix
1 teaspoon vanilla extract
pinch of salt
4 teaspoons very hot water
1/2 cup Andes peppermint Crunch Baking Chips


Preheat the oven to 375F.  Line a baking sheet with parchment paper, set aside.


In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the eggs and vanilla, and beat until incorporated.  In a blender, process the oatmeal until it is in powdered form.  In a medium bowl, combine the flour, ground oatmeal, hot chocolate mix, salt, baking powder, and baking soda.  Add the flour mixture to the creamed mixture, beating until all of the ingredients are well blended.  Add the peppermint chips and mix on low until evenly distributed.


Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake in the preheated oven for about 10 to 12 minutes, or until the cookies are very slightly browned on the top and edges.  Remove the cookies from the oven and let sit on the pan for about 5 minutes, then remove to a cooling rack to cool completely.


For the filling, in the bowl of a stand mixer, combine the marshmallow cream, shortening, powdered sugar, hot chocolate mix, vanilla, salt, and hot water.  Beat the ingredients together until light and fluffy.  Add the peppermint chips and beat until incorporated.  


To assemble, drop a spoonful of filling onto the bottom of a cookie.  Lightly press another cookie on top of the filling.  Repeat with remaining cookies.  Makes 3 dozen single cookies, or about 13 sandwich cookies with about 10 cookies left over.


Enjoy!  -Cardamommy