Peppermint Patty Sandwich Cookies Recipes

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PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 30m

Yield 15 servings

Number Of Ingredients 15

4 ounces bittersweet chocolate, chopped
3 sticks (1 1/2 cups) butter, at room temperature
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 eggs, at room temperature
1/4 cup plain yogurt
3 cups confectioners' sugar
1/4 teaspoon peppermint extract
10 chocolate-coated peppermint candies, such as York Peppermint Patties, chopped
5 candy canes, crushed, optional

Steps:

  • Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
  • To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
  • Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
  • Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
  • Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.

PEPPERMINT PATTIE SNOWDRIFTS



Peppermint Pattie Snowdrifts image

Icy-sweet mint flavor fills each and every bite of these rich, fudgy shortcut cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 42

Number Of Ingredients 8

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4 cup butter, softened
2 tablespoons water
1 egg
42 York™ peppermint patties, unwrapped (from two 12-oz bags)
1 1/4 cups dark chocolate chips
1/2 cup heavy whipping cream
1 tablespoon Betty Crocker™ holiday candy sprinkles, if desired

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until soft dough forms.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
  • In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint pattie on cookie; spread to cover candy. Sprinkle with candy sprinkles. Refrigerate cookies until set, about 15 minutes. Store covered in airtight container at room temperature with waxed paper between layers.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 17 g, TransFat 0 g

PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

At my annual holiday party, these cookies are a big hit with kids and adults, especially when I mix festive food coloring or crushed candy canes into the filling. -Amy Martin, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

2 packages devil's food cake mix (regular size)
4 large eggs
2/3 cup canola oil
Sugar
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon peppermint extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

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