Crisp Peppermint Patties Recipe
- 1 cup butter-flavored shortening
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 package (12 ounces) chocolate-covered peppermint patties, melted
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1. In a large bowl, cream shortening and sugars until light and fluffy. Beat in the eggs, melted peppermint patties and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
- 2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks. Yield: 5 dozen.
Reviews for Crisp Peppermint Patties
"I wasn't crazy about these. Very few of the 5 dozen cookies had the crackled surface - no idea why. The mint flavor was quite mild and the cookies were too crunchy-hard for my taste. However, several other people really liked them. They were all people who said they enjoyed crunchy cookies. One even asked for the recipe. They were easy to make, so if you like crunchy cookies give them a try."
"I don't know if it was user error, but these cookies did NOT turn out at all, and I followed the recipe to a T! The cookies spread out too thinly on the sheet and did not "crackle" as depicted in the photo. The dough seemed extremely greasy. I sampled a cookie, thinking that even if they didn't look perfect they might still taste OK. The flavor was very weak!! I wound up throwing away two sheets of baked cookies plus the remaining batter. What a waste of ingredients, particularly the peppermint patty candy I had to buy! Very disappointed! As it was Christmas Day and we had company coming, I had to throw together a batch of boxed brownies at the last minute to compensate."
"These cookies are very good and very flavorful. I flattened the cookies with the bottom of a glass covered in festive sugar crystals to add some color. They do not have to be flattened before baking though. Flattening just makes the edges a little more crisp. I also added a tad more peppermint patties (an oz or 2 more) and melted them in the microwave of defrost for about 2 minutes then stirred. I slowly added this into the rest of the mixture while it was warm (it will re-harden if you let it cool). I left mine overnight in the fridge also but I really didn't see a need to as the dough is easy to handle without refridgerating."
"very good, not to sweet and easy to make"
"I made these cookies this am. andwould never make them again. Evenwith the peppermint patties thiscookie was really blah!! I threwout the recipe immediately afterthe first batch of cookies came out of the oven. Never again, I said."
"I put them in a non-stick pot on Med-Lo and stirred them about every minute or so until they were creamy and no more chunks"
"How are you supposed to melt the peppermint patties?"