Peppermint Patty Snowdrifts
Indulgent Peppermint Patty Snowdrift Cookies hit all the right notes thanks to a rich chocolate base topped with a creamy peppermint patty.
Recipe - Roseville Liquor
Peppermint Patty Snowdrifts
Prep Time35 Minutes
Servings42
Cook Time30 Minutes
Ingredients
1 pouch (17.5 oz) Betty Crocker Double Chocolate Chunk Cookie Mix
1/4 cup butter, softened
2 tbsp water
1 egg
42 York peppermint patties, unwrapped
1 1/4 cups dark chocolate chips
1/2 cup heavy whipping cream
Betty Crocker Sprinkles
Directions
- Heat oven to 375°F. In large bowl, combine cookie mix, softened butter, water, and egg until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6-8 minutes, or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
- In medium bowl, microwave chocolate chips and whipping cream for 1 minute, in 10 second intervals stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint patty on cookie; spread to cover candy. Add sprinkles. Refrigerate cookies until set, about 15 minutes. Store in airtight container at room temperature with waxed paper between layers.
35 minutes
Prep Time
30 minutes
Cook Time
42
Servings
Shop Ingredients
Makes 42 servings
Directions
- Heat oven to 375°F. In large bowl, combine cookie mix, softened butter, water, and egg until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6-8 minutes, or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
- In medium bowl, microwave chocolate chips and whipping cream for 1 minute, in 10 second intervals stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint patty on cookie; spread to cover candy. Add sprinkles. Refrigerate cookies until set, about 15 minutes. Store in airtight container at room temperature with waxed paper between layers.