Early Christmas treat: Triple chocolate chip cookie sandwich with peppermint butter cream frosting
- Cookies made using Levain Bakery’s Giant Double Chocolate Chip Cookie recipe, but shrunken. (I used a cookie scooper this time instead of an ice cream scooper.)
- Peppermint butter cream recipe is simply half a stick of butter, 2 cups of powdered sugar, 2 tablespoons of heavy cream and half a teaspoon of peppermint extract, combined using a hand mixer. A small amount of peppermint extract goes a looong way.