Peppermint Patty-Stuffed Cookies

Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties. ...MORE + LESS -

1 roll Pillsbury™ refrigerated chocolate chip cookies

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 Betty Crocker™ Creamy Deluxe™ chocolate frosting

1/3 cup hard peppermint candies, crushed (about 14 candies)

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1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2

In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended.
3

Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
4

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.
5

Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.

Trademarks referred to herein are the properties of their respective owners.
Any holiday décor sprinkles can be substituted for the crushed peppermint candies.
Substitute crushed candy canes for the peppermint candies in this recipe, if desired.