Prep 30 mins
Cook 15 mins
Fun and yummy cookies that will definitely bring a smile to your face! Although a little time consuming, these little hum dingers are worth it and are a great holiday treat! Again, I used an egg replacer in mine and they turned out just fine.
- 1 1⁄2 cups flour
- 1⁄2 cup unsweetened cocoa
- 1⁄2 cup granulated sugar
- 1⁄4 cup light brown sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup unsalted butter, slightly softened
- 1 egg
- 24 miniature peppermint patties (unwrapped and chilled)
- 6 ounces white chocolate, chopped (not chips)
- finely chopped peppermint candy
- Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk, then seal. Refrigerate until firm - about 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with the dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies to a rack to cool completely. Meanwhile, in a double broiler, melt half of the white chocolate until smooth. Using a large spoon, drizzle white chocolate over the cookies. Sprinke immediately with the crushed peppermint candies. Let set completely before serving or storing.
Very yummy!! I did make some changes though as my first batch went totally flat and oozed everywhere!! I did the wet ingredients with the sugar first then added the dry. I chilled the dough for 2-3 hours. I only cooked them for 10 minutes. I drizzled them with ivory almond bark instead of chocolate as that's what I had on hand. They taste fantastic!!!