1 C Butter
3/4 C Sugar
1 t Vanilla
1 C Semi-sweet Chocolate Chips
1 Egg
1 1/2 C Flour
3/4 C Cocoa Powder
1 t Salt
1/2 t Baking Soda
Cream Filling
3/4 C Butter
2 1/2 C Powdered Sugar
1 1/2 t Vanilla
1 1/2 T Milk
3 Peppermint Candy Canes
Chocolate Wafer:
Cream butter (room temperature) and sugar
Melt chocolate chips
Add vanilla and chocolate chips
Add egg
Add flour, cocoa powder, salt, and baking soda
Refrigerate mixture for at least 1 hour
Place dough on parchment paper and form into a 10" long cylinder (for smaller wafers divide dough into two 10"long cylinders, and reduce cooking time to about 10 min)
Place cylinder of dough on the edge of parchment paper and roll paper around dough to wrap in order to eventually slice the wafers
Place the paper-wrapped cylinder of dough in fridge for at least two (2) hours
Upon removal from fridge, slice dough into quarter inch (1/4 ") thick wafers
Place uncooked wafers onto a baking sheet with parchment paper
Cook at 350 for 20 minutes
Cream Filling (While wafers are baking in the oven):
Cream butter (room temperature) and powdered sugar until smooth
Add milk
Add vanilla
Stir mixture until it thickens
Place unwrapped candy canes into a closed Ziploc bag
Smash candy canes into fine pieces
Add candy cane pieces to cream filling and mix well
Assembly:
Allow baked wafers to cool for 10 minutes
Using a butter knife, spread filling on wafer
Top wafer with another wafer to make a sandwich.