Just like any other cookies start by creaming the soft butter with sugar. Only brown sugar is used in this recipe to keep the cookies soft. In fact, they stay soft for days stored in an air-tight container. You can even store them in the freezer for about a week, pull them out, and bite into some heavenly minty goodness! Defrosting is obviously optional.
Ingredients
Cookies
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) packed brown sugar
few drops peppermint extract
1 egg
1 3/4 cup (210 grams) all-purpose flour
1 teaspoon baking powder
6 York peppermint patties, chopped
Topping
12 York Peppermint Patties
Ganache
2/3 cup (110 grams) unsweetened chocolate chips
1/4 cup International Delight York® Peppermint Pattie Coffee Creamer
Instructions
Heat the oven to 350F. Line a baking sheet with a silicone mat or parchment paper . Set aside.
Add the butter and sugar to a mixing bowl and, with the paddle attachment on, beat on low speed until light and fluffy.
Beat in the peppermint extract and the egg. Gently fold in the flour and baking powder and stir until just combined.
On low speed, stir in the chopped york peppermint patties for few seconds.
Turn the mixer off and with a large ice-cream scoop , drop cookie dough on the preparedbaking sheet .
Bake in preheated oven for 14-15 minutes.
As soon as you remove the cookies from the oven, top each cookie with a york peppermint patty gently pressing it in.
Let the cookies cool completely.
To make the ganache, in a small heatproof bowl add the chocolate chips and the International Delight York® Peppermint Pattie Coffee Creamer. Heat in the microwave for 1 minute. Stir until combined. Heat for few more seconds if needed.
Spoon a little ganache over each cookie, letting it run on the sides.
Let the ganache set before you serve the cookies
Note
Source Recipes -Here-
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