Tender Butter Cookies surround a Peppermint Patty for a wonderful surprise in every bite.
Stacy of Food Lust People Love invited us to join her in sharing Peppermint recipes today. I made these scrumptious cookies. Let's see what others have made.......
- Candy Cane Bark from Sid's Sea Palm Cooking
- Candy Cane Meringue Kisses from Food Lust People Love
- Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
- Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
- Hot Chocolate With After Eight Peppermint from Sneha's Recipe
- Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
- Painted Peppermint Cookies from Culinary Cam
- Peppermint Patty Surprise Cookies from A Day in the Life on the Farm
I used the mold I bought to make chocolate covered oreo cookies. They were the perfect size. If you don't have one you could use muffin tins but you will only get 12 larger cookies.
I sprinkled the bottoms of the mold with green and red sprinkles and it came out a little muddy looking in spots. I think I would only use red or perhaps different types of sprinkles instead of sugar next time. If you are making them in muffin tins, sprinkle the sugar or sprinkles on top.
Yield: 24 cookies
Peppermint Patty Surprise Cookies
Tender Butter Cookies surround a Peppermint Patty for a wonderful surprise in every bite.
Prep time: 15 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 30 M
Ingredients
- 2 1/2 c. flour
- 1/4 t. baking powder
- pinch of salt
- 3/4 c. sugar
- 1 1/2 sticks butter, room temperature
- 1 t. vanilla
- 1/4 t. peppermint extract
- 1 egg
- 24 Peppermint Patties, frozen
- Sprinkles, as desired
Instructions
- Whisk together the flour, baking powder, and salt. Set aside.
- In the large bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg, vanilla, and peppermint extract, beating until combined.
- Reduce mixer speed to low and gradually add in the flour until completely incorporated.
- Divide the dough into 48 equal sized balls. Press one ball into the bottom of each cup of an oreo cookie mold that have been sprinkled with colored sugar or sprinkles.
- Press one of the frozen peppermint patties onto the center of each mold then top with another dough ball, pressing around the sides to seal the top and bottom dough together.
- Place the molds into the refrigerator for 1 hour, then place into a preheated 350* oven and bake for 15 minutes until the edges are golden brown. Let cool in pans for 5 minutes before popping out and cooling completely on a wire rack.
Notes
Adapted from a recipe found on the Food Network website.
Nutrition Facts
Calories
292Fat (grams)
9 gSat. Fat (grams)
6 gCarbs (grams)
51 gFiber (grams)
1 gNet carbs
50 gSugar (grams)
34 gProtein (grams)
3 gSodium (milligrams)
67 mgCholesterol (grams)
22 mg
Property of A Day in the Life on the Farm
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