Chocolate Peppermint Pattie Cookies Food

CHOCOLATE PEPPERMINT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees F.
• In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add in the vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
• On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 to10 minutes, rotating the pan halfway through the cooking time. Cool completely.
• For the glaze: In a small bowl mix together the sugar; mint extract and water until smooth. Transfer mixture to a medium resealable plastic bag and snip off the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10 minutes.

WHITE CHOCOLATE PEPPERMINT PATTIES

Steps:

• Preheat the oven to 325°F
• In a sifter, combine the flour, baking powder, and salt.
• Sift onto a large piece of wax paper and set aside until needed.
• Heat 1 inch of water in the bottom half of a double boiler over medium heat.
• With the heat on, place the white chocolate in the top half of the double boiler.
• Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
• Transfer the melted white chocolate to a 1-quart bowl and set aside until needed.
• Place the granulated sugar and butter in the bowl of an electric mixer fitted with a paddle.
• Beat on medium for 4 minutes until smooth.
• Use a rubber spatula to scrape down the sides of the bowl, then continue to beat on medium for 2 more minutes until very smooth.
• Add the egg and the vanilla extract and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the melted chocolate and beat on medium for 1 minute until combined.
• Scrape down the bowl.
• Add the sifted dry ingredients and mix on low until incorporated, about 30 seconds.
• Add the chopped peppermint candy and mix on low until incorporated, about 30 seconds.
• Remove the bowl from the mixer and use a rubber spatula to finish mixing the dough until thoroughly combined.
• Using a heaping tablespoon of dough for each cookie (approximately 1/2 ounce), portion 12 cookies, evenly spaced, onto each of 3 nonstick baking sheets.
• Place the baking sheets on the top and center rack of the preheated oven and bake for 9 minutes until lightly golden brown around the edges, rotating the sheets from top to center halfway through the the baking time (at that time also turn each sheet 180 degrees).
• Remove the cookies from the oven and cool to room temperature for 30 minutes.

CHOCOLATE PEPPERMINT PATTIES

Steps:

• Mix together sugar, milk, and peppermint in a large bowl.
• Roll mixture into small balls. Place on wax paper and chill.
• Melt chocolate chips and paraffin together in top of double boiler.
• Remove from heat, leaving chocolate over hot water.
• Using a toothpick, dip balls into melted chocolate.
• Cool on wax paper.

CHOCOLATE-PEPPERMINT PATTIE COOKIES

Steps:

• In a medium bowl, combine flour, cocoa powder, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating until well blended. Reduce speed to low and slowly add flour mixture, then milk.
• Divide dough into two pieces, cover in plastic wrap, and refrigerate 1 hour (freeze up to 2 weeks).
• Heat oven to 350°F Grease a cookie sheet.
• Shape a small piece of dough around each peppermint pattie, completely covering the candy. Please on cookie sheet. Flatten slightly and lightly crimp the edges with a fork.
• Bake 10-12 minutes. Cook on rack.