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Peppermint Patty Cookies with York Peppermint Patties Recipe

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Indulge in the perfect combination of rich chocolate and refreshing peppermint with these Peppermint Patty Cookies. Featuring York Peppermint Patties embedded in a soft cocoa cookie dough and topped with melted semisweet chocolate, these festive treats are ideal for holiday celebrations or any time you’re craving a minty-chocolate delight.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine grain sea salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour

Filling and Topping

  • 52 York peppermint patties (about two 17.3 oz. family size bags)
  • 2 cups semisweet chocolate chips (one 12 oz. package)
  • 2 tablespoons vegetable shortening or coconut oil

Instructions

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the sifted dark cocoa powder, baking powder, and fine grain sea salt, mixing until well combined.
  2. Add Wet Ingredients: Beat in the large egg and vanilla extract until the mixture is smooth and uniform.
  3. Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, mixing just until the dough comes together. Avoid overmixing to keep the cookies tender.
  4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, which helps with handling and flavor development.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  6. Shape Cookies with Peppermint Patties: Roll the chilled dough into balls about 1.5 inches in diameter. Flatten each ball slightly, then press a York peppermint patty into the center. Enclose the dough around the patty, sealing completely and reshaping into a smooth ball. Place the cookies on the prepared baking sheets, spaced about 2 inches apart.
  7. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to cooling racks.
  8. Prepare Chocolate Glaze: In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable shortening or coconut oil. Microwave in 20-second increments, stirring well after each, until the mixture is fully melted and smooth.
  9. Glaze the Cookies: Spoon or drizzle the melted chocolate glaze over the cooled cookies so it lightly coats the tops and sides, enhancing the chocolate flavor and adding a glossy finish.
  10. Set the Glaze and Serve: Allow the chocolate glaze to set at room temperature, about 30 minutes, or speed up the process by refrigerating the cookies briefly. Once set, the cookies are ready to enjoy or store in an airtight container.

Notes

  • Make sure to fully enclose the peppermint patties in dough to prevent melting or leakage during baking.
  • Using vegetable shortening or coconut oil in the glaze helps achieve a shiny and smooth chocolate finish.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For extra peppermint flavor, consider adding 1/2 teaspoon of peppermint extract to the dough, but reduce vanilla extract to 1/2 teaspoon.
  • If you prefer thicker cookies, chill the dough longer and shape larger balls before wrapping peppermint patties.

Find it online: https://justsosavory.com/peppermint-patty-cookies-with-york-peppermint-patties-recipe/