This is a great dessert cookie or just because. They are terrific after a spicy cookout--wait till you try them.
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Units: US | Metric
- 2 cups unbleached flour
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
DARK CHOCOLATE COATING
- 6 ounces semisweet chocolate, chopped (1 cup)
- 1/2 ounce unsweetened chocolate, chopped
- 1 1/2 tablespoons canola oil
- 1To prepare the COOKIES:.
- 2Sift dry ingredients together and set aside.
- 3In a large bowl, with mixer on medium speed,cream butter, and sugar till blended and lightened in color, 2-3 minutes.
- 4Stop and scrape down sides and bottom of bowl as needed during mixing.
- 5Add the egg and vanilla and mix till blended, about 1-2 minutes.
- 6On low speed, add flour mixture and mix just until incorporated and batter looks smooth.
- 7Cover and refrigerate the dough for about 20 minutes to firm it slightly.
- 8Position a rack in the middle of the oven. Preheat oven to 325°F and line two sheets with parchment paper; set aside.
- 9Roll heaping tablespoons of dough between the palms of your hands until smooth 1 1/2-inch balls and place them 3 1/2 inches apart on prepared baking sheet. Using the palm of your hand, flatten the cookies to 2 1/2 - 3 inch rounds.
- 10Bake the cookies, one sheet at a time until the tops feel firm and look dull rather than shiny, about 15 minutes.
- 11Cool cookies on cookie sheet for 5 minutes before transferring them to rack to cool completely.
- 12To prepare the CHOCOLATE COATING:.
- 13Put both chocolates and oil in top of double boiler over barely simmering water in bottom boiler. Stir until the chocolate is melted and smooth. Remove from the water and let the chocolate cool and thicken slightly before spreading, about 20 minutes.
- 14Spoon the chocolate coating over the top of half of the cookies. Use the back of a small spoon to spread the chocolate evenly and coat them completely. You will probably have a small amount of chocolate coating left over.
- 15Let the cookies sit at room temperature until the chocolate is firm--or to speed the firming, refrigerate for 20 minutes and then remove them from the refrigerator.
- 16To prepare the FILLING:.
- 17In large bowl, combine butter and powdered sugar and vanilla and peppermint extract until smoothly blended about 1 minute.
- 18The filling will be quite thick Turn plain cookies bottom side up and spoon rounded tbs of filling in center of each. Carefully place the bottom of a chocolate covered cookie on top and gently press together to spread the filling in an even layer. The filling will not reach the edges.
- 19Wrap each cookie in plastic wrap and store in refrigerator for at least 2 hours.
- 20Serve cold -- the wrapped cookies can be stored in refrigerator up to 4 days.
- 21Try them frozen -- !
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Nutritional Facts for Peppermint Patties Sandwich Cookies With Frosting
Serving Size: 1 (1346 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 707.7
- Calories from Fat 407
- Total Fat 45.2 g
- Saturated Fat 26.8 g
- Cholesterol 104.8 mg
- Sodium 118.3 mg
- Total Carbohydrate 78.8 g
- Dietary Fiber 5.7 g
- Sugars 48.8 g
- Protein 7.4 g