Turn our chocolate chip cookie dough into a minty chocolate treat filled with peppermint patties.
Peppermint Patty-Stuffed Cookies
- Prep Time 30 min
- Total 1 hr 30 min
- Ingredients 7
- Servings 24
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
- 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 chocolate frosting (from 16-oz container)
- 1/3 cup hard peppermint candies, crushed (about 14 candies)
Instructions
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Step1Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
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Step2In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
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Step3Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
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Step4Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
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Step5Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.
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Nutrition
150
Calories
6g
Total Fat
1g
Protein
22g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 150
- Calories from Fat
- 60
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 85mg
- 4%
- Potassium
- 40mg
- 1%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 14g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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