Peppermint Oreos

Wednesday night, we took Ellie on her first plane flight. I was afraid she’d scream the whole time, but she did great (I think Sophie the giraffe helped).

She was alert and happy the whole time we were waiting at the airport, and then fell asleep as we were taking off. I still need to work on my fear of flying, but at least she seems okay with it.

Thanksgiving started with a 4-mile Turkey Trot.
We’ve done this run three or four times before. Last year I ran 3 minutes faster than this year’s 34:10, but it was still a really fun run.

It finishes in the zoo, so we went and checked on the elephants.

On the way home we made a mandatory stop at Starbucks. I wish I got to hang out with my sister more.

Now that it’s socially acceptable to put up Christmas decorations, it’s time to start thinking about Christmas cookies! I made a double batch of homemade oreos, and added some peppermint extract and red food coloring to the filling. Even though I doubled the cookie recipe, I made a single recipe of frosting and had enough (maybe I don’t fill them enough?) The recipe below should make about 45 modestly-filled sandwiches.


Peppermint Oreos


  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened Dutch process cocoa
  • 2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 2 1/2 sticks unsalted butter, softened
  • 2 large eggs
  • Filling
  • 1/2 cup softened butter
  • 2 cups sifted confectioners’ sugar
  • 1/4 tsp peppermint extract
  • a few drops red food coloring


  1. Preheat the oven to 375 F and line two cookie sheets with parchment.
  2. In the bowl of a stand mixer, mix the flour, cocoa, baking soda and powder, salt, and sugar. Add the butter and mix on low speed, then add the eggs and mix until smooth.
  3. With slightly damp hands, pick up a rounded teaspoon of dough and roll into a ball. Flatten slightly on the parchment-lined cookie sheets. Leave a couple inches between cookies to allow for spreading.
  4. Bake for 9 minutes.
  5. Let cookies cool for 5 minutes before transferring to wire racks.
  6. To make the filling, cream the butter in the bowl of a stand mixer, then gradually beat in the sugar and peppermint extract. Add a few drops of red food coloring and mix on high until smooth and uniformly colored.
  7. To assemble the cookies, put the filling in a pastry bag with a large round tip and pipe onto the flat side of one cookie. Press a similarly-sized cookie on top to make a sandwich.

(adapted from Smitten Kitchen)

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