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.