Trader Joe’s has some of my favorite Christmas treats. Among them are their Jo Joe’s. They are similar to Oreos with chocolate wafers but have a peppermint cream in the middle. After buying a package and eating them within 24 hours, I realized that I could bake something like it at home. With a homemade Oreo wafer recipe and some candy canes, I thought this Christmas season I could make my own Joe Joe’s. I present to you the result of my experiment: Ho Ho’s (I’ll keep it clean without the “e”). They are so delicious!
You whip up your dough and let it chill for an hour. After its chilled roll it up in some wax paper and chill for 2 more hours. Now it will be nice a hard- easy for you to cut it thin.
you can choose to make a wide or skinny roll. I prefer to make them about oreo size, but you can make them regular homemade cookie sizes.
while baking, mix up peppermint frosting.
They cool really fast, so frost away! I personally like to scoop the frosting into a ziplock bag + pipping tip and lickety split pipe the frosting on the bottoms.
If these are going somewhere fancy I add extra frosting to the side using the pipping bag, then roll sides in more crushed candy canes.
Sometimes we like to dip them in chocolate then roll….
- 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
- 3/4 C Butter
- 2 1/2 C Powdered Sugar
- 1 1/2 t Vanilla
- 1 1/2 T Milk
- 3 Peppermint Candy Canes
- 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 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
- 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