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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. I revised a brownie recipe to create these take-along treats. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
24 bite-size chocolate-covered peppermint patties |
icing: |
18 bite-size chocolate-covered peppermint patties |
4-1/2 teaspoons butter |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
2. Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
3. Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat.
4. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks.
5. For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Drizzle over cookies. Yield: 2 dozen.
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