If this post had a sub header, it would be: “Kinda fussy to put together, can’t imagine Rachael Ray did this herself.” Having said that, these are worth it if you love Peppermint Patties or mint cookies. And I do. They are my all time favorite candy. ALL TIME. Sometimes my best friend sends me a bag a week late for my birthday and I still think it’s the best present ever. And my dad’s in town and he loves them too, so BAM. Perfect.
The dough isn’t hard to make at all. And they aren’t really hard to assemble, it just takes slightly longer than throwing dough on a cookie sheet. And if you don’t like to get your hands dirty, I wouldn’t recommend it (but I would recommend my gingersnaps, mexican wedding cookies or oatmeal craisin white chocolate).
I’ve altered the directions from the printed recipe in Rachael Ray Magazine to include the techniques I found helpful. I didn’t have any problems with oozing or the cookies spreading out too much. Anyway, if you like peppermint, you’re in for a treat. These are a nice switch from the usual holiday cookies. In fact, Rachael Ray Magazine this month has lots of neat cookie recipes.
- 1 1/2 Cups flour
- 1/2 Cup unsweetened cocoa powder
- 1/2 Cup granulated sugar
- 1/4 Cup brown sugar
- 1 tsp. salt
- 1/2 teasp. baking soda
- 1 1/2 sticks unsalted butter, slighty softened
- 1 egg
- 24 mini peppermint patties
- 6 oz. white chocolate
- candy canes, crushed
- Beat flour, cocoa powder, both sugars, salt and baking soda on low. Add in butter, then egg. Turn dough out onto saran wrap, form into a disc. Cover tightly and refrigerate at least 1 hour (mine was more like 5)
- Unwrap all the Peppermint Patties and place them in a ziplock in the freezer.
- Preheat oven to 350 degrees. Remove dough and patties from fridge/freezer. Measure out 1 Tbsp of dough, divide in half and form each half into a small disc. Sandwich the Peppermint Patty in between the dough discs and then close the dough completely around the patty. Place on parchment lined baking sheet.
- Bake for 5 minutes, rotate baking sheet, bake for 5 more minutes. Let cool on baking sheet at least 5 minutes before removing to cooling rack.
- Optional: melt white chocolate in double boiler, drizzle over cookies and topped with crushed candy canes