I was very tempted to make Char Siu off of Kate's Recipe Box since it's something I felt every good Asian person should try to make at home sometime. But, in the end the Holiday Bug took over and I decided I'd rather do something more seasonably festive.
These cookies look quite plain on the outside but inside a peppermint patty surprise is hiding and waiting to be unwrapped and discovered. When you go to mold the cookie, do make sure to seal it well or the surprise will be revealed and melted out. Kate left her cookies completely naked but I thought they could use a little holiday sparkle so I rolled them in sugar before baking. It wasn't until later that I realized the original recipe from Rachael Ray actually called for a white chocolate drizzle and crushed candy canes. The photos I saw from other blogs were SUPER CUTE and FESTIVE! Another difference in Kate's recipe is that the peppermint patties and molded cookies weren't chilled. I'd recommend doing this so the cookies stay thick and don't spread so much.
I brought some into work and they were a crowd pleaser. It reminded me of a thin mint but soft and with a creamier interior. By the end of the day I had THREE co-workers asking me for the recipe and telling me they were stalking my blog for it to be posted. Definitely add this to your Christmas cookie plate!
Thank you Kate for sharing and Sarah at Taste of Home Cooking for hosting.
One Year Ago: Tex-Mex Meatloaf with Chipotle-Tomato Glaze and Emily's guest post for General Tso's Chicken
Three Years Ago: It was clearly Thanksgiving time because I shared tons of different posts! Sweet Bacon Wrapped Pork Loin, Baked Mac and Cheese (from Pioneer Woman), Pumpkin Fluff Dip, and Broccoli Salad
Double Chocolate Cookies with Peppermint Patty Surprise
Yields: 2 dozen cookies
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks (6 oz.) unsalted butter, slightly softened
- 1 egg
- 24 miniature (about 1 1/2-inch) peppermint patties, such as York, unwrapped and chilled
Optional for decorating:
- Granulated sugar
- 6 ounces white chocolate (not chips), chopped
- Peppermint candy canes or candies, crushed or finely chopped
- Using an electric mixer, beat the flour, cocoa powder, sugars, salt and baking soda on low speed. Beat in butter, then the egg. It will be crumbly but don't worry, it all works out when the heat of your hands makes the dough soft and pliable during molding. Turn the dough onto a large piece of plastic wrap and flatted into a disk; seal. Refrigerate until firm, about 1 hour.
- Preheat oven to 350F degrees. Like 2 large cookie sheets with parchment. Working with 1 tablespoon of dough at a time (highly recommend the medium sized Oxo Cookie Scoop to make this task a breeze!) , evenly encase each peppermint patty with dough. If desired, roll each cookie with granulated sugar. For a cookie that doesn't spread as much, chill in the refrigerator. Bake until just firm to the touch, about 15 minutes. Remove pans from the oven and let cool slightly on the pan (until anything that oozed out sets and is firm enough so it won't explode when you move it!). Transfer the cookies on the parchment to a rack to cool completely.
- If decorating with white chocolate and candy canes: Meanwhile, in a double broiler or small, heatproof bowl, set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Drizzle the white chocolate over the cookies. Immediately sprinkle with crushed peppermint candies. Let set completely before serving or storing.