Chocolate Peppermint Pattie Cookies Recipes
CHOCOLATE-PEPPERMINT PATTIE COOKIES
A co-worker made this recipe for a cookie swap years ago, and they have been one of my favorite holiday cookies ever since then. I haven't tried it, but freezing the peppermint patties might make it easier to shape the dough around the them.
Provided by Kathy
Categories Dessert
Time 1h2m
Yield 55 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating until well blended. Reduce speed to low and slowly add flour mixture, then milk.
- Divide dough into two pieces, cover in plastic wrap, and refrigerate 1 hour (freeze up to 2 weeks).
- Heat oven to 350°F Grease a cookie sheet.
- Shape a small piece of dough around each peppermint pattie, completely covering the candy. Please on cookie sheet. Flatten slightly and lightly crimp the edges with a fork.
- Bake 10-12 minutes. Cook on rack.
Nutrition Facts : Calories 98, Fat 4.9, SaturatedFat 3, Cholesterol 19.6, Sodium 37.2, Carbohydrate 13.1, Fiber 0.5, Sugar 7.3, Protein 1.2
CHOCOLATE PEPPERMINT COOKIES
This recipe reminds me of eating candy canes, fudge and brownies during the holidays. That's why it's one of my favorites. Sometimes I even crush a candy cane and sprinkle it over the top before the glaze sets. Most of the time I ignore the measurement for the mint and just add as much as I like. This way everyone can add their own personal touch to these cookies.
Provided by Food Network
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Preheat oven to 350 degrees F.
- In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
- For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.
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