Mint-Filled Cookies

Name: Mint-Filled Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: about 3 dozen.
Ingredients: 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

I tuck a peppermint patty inside these treats for a fun surprise. The first bite will melt in your mouth. —Karen Nielson, Saint George, Utah

Ingredients

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

Directions

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. 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.

Originally published as Mint Cookies in Ultimate Cookie Swap 2015