Friday, December 20, 2013

Peppermint- filled Chocolate Cookies

* 1/2 cup sugar
* 1/4 cup light brown sugar
* 6 oz butter, softened
* 1 egg
* 1 1/2 cups AP flour
* 1/2 cup unsweetened cocoa powder (dutch process if available)
* 1 tsp salt
* 1/2 tsp of baking soda
* 24 miniature peppermint patties, unwrapped and chilled
* 6 oz white chocolate, melted
* peppermint candy or candy cane dust

1. In an electric mixer cream the butter and sugars for 4 minutes.  Then add the egg and beat for another 2 minutes.
2. Mix the dry ingredients (flour, cocoa, salt, baking soda), and then incorporate into the butter mixture.
3. Lay dough on plastic wrap, wrap up and chill in the fridge for 1-2 hours.
4. Preheat the over to 350 F. Line the baking sheets with parchment.
5. Divide the dough into 24 equal pieces, and then each piece into 2 pieces.  Flatten each portion, and then place a peppermint patty on one of the flattened pieces.  Cover the patty with the second portion of the dough.  Mold the dough around the candy, seal and smooth the edges making sure there are no holes.  Place the cookie dough on the baking sheet.
6. Cook for 11 - 12 minutes, remove from the oven and cool on wire rack.
7.  When the cookies are cooled drizzle with the white chocolate and then sprinkle on the peppermint dust.

I used my kitchen scale to ensure each amount of cookie dough was the same.  This helped ensure that the cookies baked uniformly and that I was able to get 24 cookies out of each batch.  Although these cookies were more work then your typical cookies, it is the holiday season!  I made these for an annual Christmas cookie exchange. 

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