York Peppermint Patty Fudge Cookies Food

YORK PEPPERMINT PATTY FUDGE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
• Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside.
• With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy - about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Do not overmix at any point in this process. Chill dough for at least 30 minutes.
• Preheat oven to 350 degrees F. Scoop about 2 Tbsp of dough and roll into a ball. Press a few pieces of peppermint patties on the tops of each cookie ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.
• Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

PEPPERMINT PATTY BROWNIES

Steps:

• Preheat oven to 375°.
• Grease 13x9 pan.
• In a large bowl whisk together butter, sugar and vanilla.
• Add eggs and whisk until well blended.
• Stir in flour, cocoa, baking powder and salt.
• Mix well and reserve 2 cups.
• Spread batter in greased pan.
• Arrange the patties in a single layer.
• Spread reserved batter on top.
• Bake for 50-55 minutes.

FUDGE COOKIES

Steps:

• Stir cocoa into butter, cool slightly.
• Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt.
• Sir in remaining flour.
• Cover and refrigerate until firm, about 3 hours or over night.
• Heat oven to 300 degrees. Grease cookie sheets.
• Shape dough into 1-inch balls, roll in powderedsugar. place balls 2-inches apart on cookie sheet.
• Bake 10-12 minutes until tops have crackled appearance and are set.
• remove from cookie sheet and let cool.

YORK PEPPERMINT PATTIES

Steps:

• In a medium bow, beat the egg white until it is stiff and forms peaks.
• (Don't use a plastic bowl for this.) Slowly add the powdered sugar while blending with an electric mixer set on medium speed.
• Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.
• Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick.
• Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches.
• Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes.
• Melt the chocolate chips in a microwave set on high for 2 minutes.
• Stir halfway through the heating time.
• Melt thoroughly, but do not overheat.
• Melting the chocolate chips can also be done using a double-boiler over low heat.
• Drop each patty into the chocolate and coat completely.
• Using 2 forks, one in each hand, lift the coated patty from the chocolate.
• Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper.
• Chill the peppermint patties until firm, about 30 minutes.