Makes 24 cookies
This Double Chocolate Peppermint Pattie Cookie recipe creates a delightful dessert that’s half cookie, half YORK Peppermint Pattie…and a whole lot of deliciousness!
2/3 cup butter or margarine, softened
1 cup sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
24 YORK Peppermint Patties small (1-1/2 inch)
White decorator’s sugar (optional)
1.Beat butter and sugar in large mixing bowl; add egg, milk, and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda, and salt. Add to butter mixture, blending well. Stir in chocolate chips. Refrigerate dough about 1 hour, or until firm enough to handle. (Dough will be a little soft.)
2.Heat oven to 350 degrees. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from peppermint patties.
3.Roll dough into 1 1/4 inch balls. For each cookie, flatten ball slightly; press Peppermint Pattie into dough. Mold dough around Pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge, gently press star design into surface of each cookie. (If chocolate coating of Pattie is broken, the center fondant will melt out during baking.) Sprinkle with decorator’s sugar, if desired.
4.Bake 12 to 14 minutes, or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
TIP: YORK Snack Size Peppermint Patties (6-oz. each) may also be used. Roll dough into 1 3/4 inch balls and flatten to 3 1/2 inch circle. Follow above directions for shaping; bake 14 minutes, or until set. Makes 17 (3-1/4 inch) cookies.
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