There is no better time to splurge on dessert than during the holiday season, and we've got the perfect sweet treat for you. In the spirit on the holiday season, Pastry Chef Peter Brett from Park Hyatt Washington's Blue Duck Tavern recently appeared on WUSA9 to share his recipe for Holiday Mint Chocolate Cookies — and now we're sharing it with you!

These cookies will be a big hit at any party, and since they're perfectly portioned, you won't feel guilty having just one, or two!

If you're in the D.C. area, make sure to head to Blue Duck Tavern, which has taken home many distinctions and accolades, including be hononred by Zagat Survey as one of "America's Best Restaurants," by Washingtonian as one of the "100 Best Restaurants," and by Hotels Magazine as one of the ten "Great Hotel Restaurants." Plus, Blue Duck's cuisine attracts all types of guests, including President and Michelle Obama, who celebrated their wedding anniversary last October in the restaurant. Hopefullly the Obama's dined on some of Chef Peter Brett's signature desserts, including Quince Upside Down Gingerbread with Vanilla Custard, Lemon Ice Box Cake with Butter Toffee and Crispy Figs with Mascarpone Cheesecake & Port Glaze.

Holiday Mint Sandwich Cookies

Ingredients:

• 10 oz. All-Purpose Flour
• 2 oz. Cocoa Powder
• ¼ tsp. Salt
• 8 oz. Sugar
• 8 oz. Butter (at room temperature)

Method:

• Combine all ingredients in a mixer with a paddle, and beat at low speed to make a soft dough. (can also be done by hand)
• Roll into logs, wrap in plastic wrap, and chill several hours or overnight.
• Slice about 1/8" thick and bake at 375 12-15 minutes. Cool.
• Pipe the filling generously on half the cookies and press the remaining cookies on top, spreading the filling beyond the edge. Roll on crushed candy canes or mints.

Ingredients for Mint Filling:

• 8 oz. Confectioner's Sugar
• 2 oz. Butter
•  3-4 tsp. Cream
• 1 tsp. Peppermint Extract

Method:

• Beat ingredients together for 1-2 minutes till light and fluffy.