8 days into December and I’m only half way through my Christmas shopping. Most people are in my shoes right now but I’m kind of in a freak out moment. Why you may ask? I’m usually done at this time or trying to get one or two more presents.
This past week I spent lounging around the house fighting off a nasty viral case of bronchitis. Cooking was off limits, baking was off limits and leaving the house was off limits. I was succumbed to the couch and eating whatever I could find in the pantry and refrigerator. My poor family also had to fend for themselves during mealtime. As of Monday morning I can officially say that we all survived.
I even woke up yesterday morning to bake a round of these peppermint patty chocolate cookies. Everyone seemed to LOVE the peppermint chocolate fudge so much that I decided why not incorporate the peppermint patty into a cookie. Chocolate cookies were the only way to go. Like the fudge I wanted the peppermint patty to stand out and be the star of the dish. I made chewy chocolate cookies with peppermint patty in the middle with a chocolate drizzle on top. These cookies are like heaven on a plate. No really they are that good.
You will notice a ton of peppermint patty recipes out there but I decided to make my own with my favorite International Delight Creamer thats flavored with peppermint chocolate truffle. There are a ton of holiday ID flavors out there and I can’t wait to try them all.
ENJOY ~ Meagan
Peppermint Patty Chocolate Cookies
- 8 ounces unsalted butter, room temperature
- 2 cups sugar
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa
- 1 large egg
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/4 teaspoon instant espresso powder
- 1 cup powdered sugar
- 1 tablespoon light corn syrup
- 3 tablespoons peppermint chocolate truffle International Delight
- 2 teaspoons canola oil
- splash of vanilla
- pinch of salt
4 ounce bittersweet baking bar
Preheat oven to 350 degrees F.
Cream butter and sugar in a large mixing bowl for 2 minutes on medium speed. Slowly add in flour, cocoa, egg, salt, baking soda, vanilla and espresso powder. Mix well and then place 2 teaspoon size balls on a baking sheet lined with parchment paper. Lightly flatten the ball and then flash freeze for 5 minutes.
Remove from freezer and bake for 8 minutes. Allow to cool on wire rack.
Add all ingredients into a mixing bowl and blend on medium speed until soft and fluffy. Pour the mixture into a piping or zip loc bag and place it in the center of each chocolate cookie.
Melt the chocolate in the microwave at 15 second intervals until melted. Pour in a piping or zip loc bag and drizzle over the top of each cookie.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.