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Peppermint Patty-Stuffed Cookies

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Peppermint Patty-Stuffed Cookies
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties.
May 11, 2017

Ingredients

  • 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)

Steps

  • 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.

Expert Tips

  • Tip 1
    Trademarks referred to herein are the properties of their respective owners.
  • Tip 2
    Any holiday décor sprinkles can be substituted for the crushed peppermint candies.
  • Tip 3
    Substitute crushed candy canes for the peppermint candies in this recipe, if desired.

Nutrition Information

150 Calories, 6g Total Fat, 1g Protein, 22g Total Carbs

Nutrition Facts

Serving Size: 24 cookies
Calories
150
Total Fat
6g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
85mg
Total Carbs
22g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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