Chocolate Peppermint Patties- 12 Days of Cookies Day 7

12 Days of Cookies Day 7: Chocolate Peppermint Patties. I know that people either like or don’t like the chocolate/mint combination, but I really like it, especially this time of year. This cookie takes this year’s trend of cookies stuffed with other things. That’s certainly not a new trend, as I remember my grandma always made Surprise Cookies at Christmas, which was a sugar cookie with a chocolate mint inside. These are a little different because they use peppermint patties with a creamy filling and chocolate dough.

I made the dough for these a couple of days in advance and then let it come to room temperature before forming the cookies. Be careful not to let the dough get too soft, as then it is really hard to mold around the peppermint patties. I think mine was too soft, and thus quite sticky, which made for really messy hands when making these. They are substantial cookies because the mint patties are sizeable and then mold cookie dough around it. This is no petite tea cookie!

These baked up ok, but a couple of cookies had blow-outs where the peppermint cream filling escaped. They still tasted good. Drizzled with the white chocolate they are a spectacular looking cookie. I was worried that the peppermint patties would get hard after baking, but they remained nice and soft. If you like the chocolate/mint combination, these are a great cookie to try.

1 1/2 cups flour
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup brown sugar, packed
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, slightly softened
1 egg
24 mini peppermint patties (refrigerated)
4 ounces white chocolate

In a large mixer bowl, stir to combine the flour, cocoa powder, sugar, brown sugar, salt and baking soda. Add the softened butter and the egg and stir until the dough comes together. Turn out the dough onto a large piece of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about 1 hour.

Preheat the oven to 350 degrees. Line 2 large baking sheets with silicone baking mats.

Working with approximately 1 tablespoon of dough at a time, use your fingers to evenly encase each of 24 miniature peppermint patties with the dough.

Bake until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies to a rack to cool completely.

Melt the white chocolate in the microwave or on top of a double boiler. Drizzle the melted chocolate on the cooled cookies.

Recipe from Pip & Ebby