PEPPERMINT PATTY CANDY RECIPES

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PEPPERMINT PATTY-STUFFED COOKIES RECIPE - PILLSBURY.COM



Peppermint Patty-Stuffed Cookies Recipe - Pillsbury.com image

Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3 cup unsweetened baking cocoa
1 tablespoon all-purpose flour
3 tablespoons heavy whipping cream
24 York™ minis dark chocolate peppermint patties (from 8-oz package)
3/4 cup chocolate frosting (from 16-oz container)
1/3 cup hard peppermint candies, crushed (about 14 candies)

Steps:

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
  • Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.

Nutrition Facts : Calories 150 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 14 g, TransFatContent 0 g

PEPPERMINT PATTY-STUFFED COOKIES RECIPE - PILLSBURY.COM



Peppermint Patty-Stuffed Cookies Recipe - Pillsbury.com image

Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties.

Provided by Pillsbury Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3 cup unsweetened baking cocoa
1 tablespoon all-purpose flour
3 tablespoons heavy whipping cream
24 York™ minis dark chocolate peppermint patties (from 8-oz package)
3/4 cup chocolate frosting (from 16-oz container)
1/3 cup hard peppermint candies, crushed (about 14 candies)

Steps:

  • Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
  • Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.

Nutrition Facts : Calories 150 , CarbohydrateContent 22 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 1 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 85 mg, SugarContent 14 g, TransFatContent 0 g

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