Double Chocolate Peppermint Cookies

Tomorrow is our annual Christmas Party at work! We typically do a luncheon and this year I signed up to bring cookies. I had an idea for red and green cookies and was pretty much set on them until my Everyday with Rachael Ray magazine came in the mail. Flipping through, she had some pretty amazing looking cookies and I was enthralled. I was taken, though, with these chocolate cookies that had York peppermint patties inside.

INSIDE! 

Count me in.

Looks delicious, right?

They are.

Here is the recipe for all your holiday cookie needs! I've also included a link for easy printing...just copy the URL to this specific blog post!




DOUBLE CHOCOLATE COOKIES [WITH A PEPPERMINT SURPRISE]

Makes: 2 dozen
Prep: 30 mins (plus chilling)
Bake: 15 minutes

1 1/2 cup flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 sticks unsalted butter, slightly softened
1 egg
24 miniature York peppermint patties
6 oz. white chocolate, chopped
Peppermint candy canes, finely chopped 

1. Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disc; seal. Refrigerate until firm, about 1 hour.


2. Preheat the oven to 350 degrees. Line 2 large cookie sheets with parchment. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with dough. place on the prepared pans and smooth the dough with your fingers. Bake, switching the plans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.


3. Meanwhile in a double boiler or small heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.