Chocolate-Peppermint Sandwich Cookies

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1/2 cup all-purpose flour
• 2/3 cup plus 1/2 cup semisweet chocolate chips, divided
• 1/4 cup heavy whipping cream
• 1/8 teaspoon peppermint extract
• 1/2 teaspoon canola oil
• 8 candy canes, crushed

1. Preheat oven to 350u0b0. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften. Add flour to cookie dough; beat until blended.
2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased
3. .
4. Bake 8-10 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
5. Meanwhile, place 2/3 cup chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in extract. Refrigerate until mixture reaches a spreading consistency, about 30 minutes. Spread filling on bottoms of half of the cookies; cover with remaining cookies.
6. In a microwave, melt remaining chocolate chips with oil; stir until smooth. Dip tops of cookies in chocolate mixture, allowing excess to drip off. Immediately sprinkle with crushed candies; let stand until set. Refrigerate leftovers.
7. Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

allpurpose, chocolate chips, heavy whipping cream, peppermint, canola oil, canes

Taken from www.tasteofhome.com/recipes/chocolate-peppermint-sandwich-cookies/ (may not work)