Oof, that's a mouthful! Literally. Impress yourself with your pastry skills and double your cookie intake at the same time. Double the chocolate, double the cookie, quadruple the yum. Just ask the chef, Heather Templeton of Heather's Home Bakery.


For the cookies:

  • 1/2 cup peppermint-infused browned butter (can be warm or cooled)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup unsweetened Dutch cocoa powder
  • 1 cup chocolate chips of choice

For the frosting:

  • 1 stick salted butter, softened
  • 2 tbsp peppermint-infused brown butter, completely cooled (it will resemble paste at this point)
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract


Fill the LĒVO herb pod with  2 tbsp of crushed and dried peppermint leaves.

Place two sticks of salted butter inside the LĒVO reservoir and close the lid.

Infuse for 30 minutes at 160°F. Once complete, dispense the butter, and set aside to cool for 5-10 minutes.


For the cookies:

Preheat the oven to 375°F.

Combine peppermint-infused browned butter, sugar, and eggs. Mix for about 15 seconds.

Add remainder of ingredients except for chips, and mix well. Fold chips in.

Scoop batter into 2 tbsp balls and place onto a baking sheet. Refrigerate for one hour.

Bake cookies for 10-12 minutes.

Allow cookies to cool completely.

For the frosting:

Beat all ingredients on medium or high for 30 seconds. Ensure frosting is smooth and lump-free. Pipe or spread onto half of the cookies, and place a second cookie on top. Store in an airtight container for up to three days at room temperature.

Makes seven sandwich cookies, or 14 cookies without frosting. Enjoy!

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