PEPPERMINT PATTY COOKIES RECIPES

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.

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.