- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
- 3/4 cup semisweet chocolate chips
- 1 tablespoon shortening
- In a large bowl, cream butter, cream cheese and sugars until light and fluffy. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
- Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down.
- Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely.
- In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator.
- Freeze option: Transfer disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed. Yield: about 3 dozen.
Originally published as Mint-Filled Cookies in Cookies & Candies Bookazine 2015, p9
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