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    Home » Dessert Recipes » Cookies & Bars » Peppermint Fudge Sandwich Cookies

    Peppermint Fudge Sandwich Cookies

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Dec 12, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe

    Peppermint always reminds me of Christmas. No holiday cookie tray is complete without at least one peppermint cookie. These Peppermint Fudge Sandwich Cookies are the perfect addition.

    two hands holding a peppermint fudge sandwich cookie with a small bite missing
    Ten year old boy approved.

    I used chopped raw cacao butter in this to give the flavor of white chocolate but you can just use extra chocolate chips if you prefer.

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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    Edit (2020): Now that sugar-free white chocolate chips are readily available just use some of those!

    close up on plate of peppermint fudge sandwich cookies

    Ingredients:

    cold salted butter, cut into pieces

    almond flour

    coconut flour

    Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    gelatin

    peppermint extract

    raw cacao butter or sugar free white chocolate chips

    sugar free chocolate chips

    sugar free peppermints, crushed ****

    glass mixing bowl full of peppermint fudge sandwich cookie dough from above

    Fudge Filling:

    ⅔ cup sugar free chocolate chips

    ⅓ cup powdered sweetener that measures 1:1 for sugar (such as sukrin or swerve) or ¼ cup finely ground Gentle Sweet

    ½ cup heavy cream

    10 sugar free peppermints, crushed ****

     

    **** Note: After much consideration, I decided to use peppermints sweetened with sucralose for this post. I don't normally use sucralose but the only xylitol sweetened peppermints on the market are very expensive. It is a personal choice for you to decide which peppermints to use. I only make these once or twice a year so I am ok using the sugar-free sucralose sweetened ones I can find locally. Alternatively, you can just leave out the peppermints and use 1 teaspoon of peppermint extract in the fudge filling. They won't have the pretty red and white candy pieces but they would still taste pepperminty.

    overhead view of sandwich cookies on parchment paper

    Instructions:

    Preheat oven to 350.

    Next, combine the first 6 dough ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips, raw cacao butter, and peppermint.

    Divide into 30 balls and put on a parchment-lined baking sheet. Press down with your fingers. (Do not crowd them like I did or they will touch).

    Bake for 15-17 minutes or until lightly browned around the edges. Cool completely.

    close up on small bowl of chocolate peppermint fudge

    To make the filling: Heat the chocolate chips and the heavy cream in the microwave or in a double boiler stirring every thirty seconds until the chocolate has melted. Add the sweetener and stir until smooth. Add the peppermint candies. Cool to room temp. Flip over half the cookies and spread with the filling. Top with the other cookies.

    For another minty Christmas treat try my Keto Thin Mints

    overhead view of peppermint fudge sandwich cookies on a platter set on a plaid table cloth

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

     

    close up on plate of peppermint fudge sandwich cookies

    Peppermint Fudge Sandwich Cookies

    These Peppermint Fudge Sandwich Cookies are the perfect addition to your Christmas cookie tray.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Total Time: 40 minutes
    Course: Dessert
    Cuisine: American
    Servings: 15 sandwich cookies
    Calories: 128
    Author: Taryn

    Ingredients

    Ingredients:

    • 4 oz cold salted butter cut into pieces
    • 1 cup almond flour
    • ⅓ cup coconut flour
    • ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2 teaspoon gelatin
    • 1 teaspoon peppermint extract
    • ½ cup chopped raw cacao butter
    • ⅓ cup sugar free chocolate chips
    • 5 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****

    Fudge Filling:

    • ⅔ cup sugar free chocolate chips
    • ⅓ cup powdered sweetener
    • ½ cup heavy cream
    • 10 sugar free peppermints sucralose sweetened or xylitol sweetened, crushed ****
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350.
    • Next, combine the first 6 dough ingredients in the food processor and pulse until a uniform dough forms. Stir in the chocolate chips, raw cacao butter, and peppermint.
    • Divide into 30 balls and put on a parchment-lined baking sheet. Press down with your fingers. (Do not crowd them like I did or they will touch).
    • Bake for 15-17 minutes or until lightly browned around the edges. Cool completely.
    • To make the filling: Heat the chocolate chips and the heavy cream in the microwave or in a double boiler stirring every thirty seconds until the chocolate has melted. Add the sweetener and stir until smooth. Add the peppermint candies. Cool to room temp. Flip over half the cookies and spread with the filling. Top with the other cookies.

    Notes

    **** Note: After much consideration, I decided to use peppermints sweetened with sucralose for this post. I don’t normally use sucralose but the only xylitol sweetened peppermints on the market are very expensive. It is a personal choice for you to decide which peppermints to use. I only make these once or twice a year so I am ok using the sugar-free sucralose sweetened ones I can find locally. Alternatively, you can just leave out the peppermints and use 1 teaspoon of peppermint extract in the fudge filling. They won’t have the pretty red and white candy pieces but they would still taste pepperminty.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 128 | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 12mg | Potassium: 79mg | Fiber: 3g | Sugar: 1g | Vitamin A: 117IU | Calcium: 30mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

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    Comments

    1. Michelle says

      December 15, 2016 at 12:07 pm

      These look wonderful! Definitely gonna try this but What exactly is chopped raw cacao butter? Can u sub something else for it or is it essential for this recipe. Thanks

      Reply
    2. Marion says

      December 15, 2016 at 12:47 am

      Adding to my Christmas cookie list... yum!

      Reply

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