Chocolate Mint Delights

Name: Chocolate Mint Delights
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 2 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 large Eggland's Best egg; 1 teaspoon vanilla extract; 1-3/4 cups all-purpose flour; 1/2 cup baking cocoa; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 24 bite-size chocolate-covered peppermint patties; ICING:; 18 bite-size chocolate-covered peppermint patties; 4-1/2 teaspoons butter

I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. I revised a brownie recipe to create these take-along treats. —Heather Sandberg, Waukesha, Wisconsin

Ingredients

1 cup butter, softened
1 cup sugar
1 large Eggland's Best egg
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
24 bite-size chocolate-covered peppermint patties
ICING:
18 bite-size chocolate-covered peppermint patties
4-1/2 teaspoons butter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat.
Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks.
For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.

Editor's Note: This recipe was tested with Pearson's Mint Patties.