Chunky Peppermint Fudge Dream Cookies Recipes

CHUNKY PEPPERMINT FUDGE DREAM COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, granulated sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed until smooth. Beat in melted baking chocolate. On low speed, beat in flour and baking soda until well blended. Reserve 1 cup of the chopped mints. Stir remaining mints and the chocolate chunks into dough.
• On ungreased cookie sheets, drop dough by 1/4 cupfuls 2 inches apart.
• Bake 11 to 15 minutes or until centers of cookies no longer look moist (do not overbake). Immediately sprinkle with reserved mints. Cool 1 minute; remove from cookie sheets to cooling racks.

YORK PEPPERMINT PATTY FUDGE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
• Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside.
• With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy - about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Do not overmix at any point in this process. Chill dough for at least 30 minutes.
• Preheat oven to 350 degrees F. Scoop about 2 Tbsp of dough and roll into a ball. Press a few pieces of peppermint patties on the tops of each cookie ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
• Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

PEPPERMINT-FUDGE THUMBPRINT COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cocoa and salt until dough forms.
• Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheets, place balls about 2 inches apart. Press thumb or end of wooden spoon into center of each cookie, but do not press all the way to the cookie sheet.
• Bake 7 to 11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened.
• Spoon rounded 1/2 teaspoon filling into indentation in each cookie. Top with decors.