Peppermint Patty Cookies
- Level: Intermediate
- Yield: about 42 peppermint patty cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 176
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 22
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 41
- Total: 2 hr 10 min (plus cooling)
- Active: 1 hr
Ingredients
For the Cookies:
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, very finely chopped
For the Filling:
1 pound confectioners’ sugar
1/2 cup light corn syrup
1/4 cup cocoa butter, melted
1 tablespoon pure peppermint extract
For the Glaze:
8 ounces bittersweet chocolate, chopped
6 tablespoons cocoa butter, melted
Chopped candy canes or peppermint candies, for topping
Directions
- Make the cookies: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture and chocolate until just combined.
- Transfer the dough to a large sheet of parchment paper. Using the parchment to help, roll into a 1 3/4-by-11-inch log and wrap. Refrigerate until firm, at least 1 hour. 3. Position racks in the upper and lower thirds of the oven; preheat to 350˚ F. Line 2 baking sheets with parchment paper. Unwrap the log and slice into 1/4-inch-thick rounds. Arrange 1 inch apart on the baking sheets. Bake until set, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
- Make the filling: Beat the confectioners’ sugar, corn syrup, cocoa butter and peppermint extract in a medium bowl to make a tight, sticky paste (the consistency of Play-Doh); if needed, use your hands to knead the paste. Place between 2 sheets of parchment and roll out into a 13- to 14-inch round, about 1/4 inch thick; if you’re having trouble rolling out the paste, microwave for 15 seconds to warm up. Use a 2-inch round cutter or glass to cut out rounds; gather the scraps, reroll and cut out more rounds. Place a round on top of each cookie, then refrigerate while preparing the glaze.
- Make the glaze: Combine the chocolate and cocoa butter in a medium heatproof bowl and set over a saucepan with a few inches of simmering water (do not let the bowl touch the water). Cook, stirring, until the chocolate is melted and the glaze is combined, 5 to 10 minutes. Remove the bowl from the pan and let the glaze cool slightly, about 5 minutes.
- Line a baking sheet with parchment paper. Arrange some of the cookies on a rack set on a separate rimmed baking sheet. Spoon the chocolate glaze over each cookie, allowing any excess to drip off. Sprinkle with crushed candy. Let the glaze set, then transfer the cookies to the lined baking sheet. Repeat with the remaining cookies and glaze; if you run out of glaze, scrape the excess chocolate from the sheet pan back into the bowl and remelt.