Recipe courtesy of Devon Delaney

Candy Cane Kissed Peppermint Patties

Save Recipe
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Inactive: 1 hr 10 min
  • Cook: 10 min
  • Yield: 12 sandwich cookies
Share This Recipe

Ingredients

14 tablespoons butter, room temperature

1/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 egg yolk

1 cup plus 2 tablespoons all-purpose flour

1/4 cup Dutch process cocoa

1 cup confectioners' sugar

1 1/2 teaspoons peppermint extract

3 tablespoons plus 1 teaspoon light cream

1 1/2 cups semisweet chocolate chips

1/2 cup crushed candy canes

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour. 
  3. Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes. 
  4. Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie. 
  5. Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet.