Recipe courtesy of Devon Delaney
Recipe courtesy of Devon Delaney
Watch how to make this recipe.
Candy Cane Kissed Peppermint Patties
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- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 10 min
- Yield: 12 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 39 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Inactive: 1 hr 10 min
- Cook: 10 min
- Yield: 12 sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 290
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 39 mg
- Sodium
- 7 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
