Peppermint with chocolate is a fantastic combination, especially this time of year. I have made a variation of this recipe before, where I made the dough from scratch. This year, in trying to find easier recipes, I came across this one that uses a chocolate cake mix as the base. While this does make for a thick dough, it comes together quickly. You’ll need that as shaping these cookies does take some time.
I had the option of using mini York Peppermint Patties or York Thins, which are the same diameter as the mini Patties, but are thinner. As I was hoping to make a few more than the 16 that the original recipe stated, I chose to use the York Thins. Other than the dough being sticky, they worked great!
Did I mention that the dough is sticky? I’m not kidding! I measured out all of the dough and had the York Thins ready to go, but the dough wants to stick to your hands. I had to completely wash and dry my hands after shaping three cookies. Don’t try to shape them with damp hands, that was a complete mess! Shaping them takes a bit, but they look great when they come out of the oven, and will be perfect for my cookie exchange coming up.
1 package dark chocolate fudge cake mix (15.25 ounces)
1 egg + 1 yolk
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
16-24 snack size York Peppermint Patties
Holiday Sprinkles
Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, mix the cake mix, egg and yolk, cream cheese, and butter on medium until combined. The mixture will be thick.
Shape the dough into 16-24 portions. Flatten the dough with your hands and place a peppermint patty in the center of each piece of dough. Wrap the dough around the peppermint patty, sealing completely. Place the cookies on the prepared baking sheet and top with holiday sprinkles.
Bake for 10-12 minutes, until set. Allow to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Recipe from Tastes of Lizzy
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