Share this recipe
These soft, cakey sandwich cookies are perfect for the holidays; chocolate and peppermint are a classic combination, or swap vanilla extract, or use a jar of marshmallow crème in place of the frosting. The cookies are delicious on their own, too – like chocolaty muffin tops.
1⁄3 cup (75 mL) butter, at room temperature
1 cup granulated sugar
½ cup (125 mL) cooked green, or canned lentils, drained and rinsed
1 large egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
½ cup (125 mL) cocoa
½ tsp (2 mL) salt
1 tsp (5 mL) baking soda
¾ cup (175 mL) buttermilk
½ cup (125 mL) butter, at room temperature
2½ cups (625 mL) icing sugar
1 Tbsp (15 mL) milk or cream
1 tsp (5 mL) peppermint extract
Please share your location to continue.
Check our help guide for more info.