PERFECT PEPPERMINT PATTIES
Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT MUFFIN-TIN COOKIES
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
- Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
- Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
- Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
- Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
DOUBLE CHOCOLATE COOKIES WITH A PEPPERMINT PATTY SURPRISE
Fun and yummy cookies that will definitely bring a smile to your face! Although a little time consuming, these little hum dingers are worth it and are a great holiday treat! Again, I used an egg replacer in mine and they turned out just fine.
Provided by browneyes315
Categories Dessert
Time 45m
Yield 24 cookies, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- 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 disk, then seal. Refrigerate until firm - about 1 hour. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with the dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies to a rack to cool completely. Meanwhile, in a double broiler, melt half of the white chocolate until smooth. Using a large spoon, drizzle white chocolate over the cookies. Sprinke immediately with the crushed peppermint candies. Let set completely before serving or storing.
Nutrition Facts : Calories 358.5, Fat 20.5, SaturatedFat 12.6, Cholesterol 58.8, Sodium 322.7, Carbohydrate 42.3, Fiber 2, Sugar 25.5, Protein 4.6
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EASY PEPPERMINT PATTIES RECIPE (PERFECT EDIBLE GIFT!)
From gingerwithspice.com
5/5 (6)Total Time 1 hr 30 minsCategory DessertsCalories 98 per serving
- Combine powdered sugar, softened butter, peppermint extract and heavy cream together. Using a stand mixer or handheld mixer, mix until it feels soft but not sticky. Add more powdered sugar if needed, it should feel like Play-Doh.
- Put the dough on to a plastic wrap and shape it into a tube. About the size of your preferred patties. Let them cool in the refrigerator for at least 45 minutes. Use a sharp knife and cut the tube into desired thickness. Cut a few and leave the rest of the tube in the refrigerator in order to keep it as cold as possible.
- Melt chocolate, preferably over a water bath. Mix with oil if using and let it cool a little* before covering all the patties with chocolate. Dip one patty into the chocolate, flip it over and using a fork or a dipping tool, let the excess chocolate drip off.
- Let the chocolate peppermint patties firm up on a parchment paper. Once set, place in a cookie jar or airtight container. Keeps for at least 14 days, as if that would be a problem.
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4.2/5 (32)Total Time 1 hr 20 minsCategory DessertCalories 130 per serving
- In a medium mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sweetened condensed milk, peppermint extract and powdered sugar. Add food coloring at this step if you desire a color. Mix at a medium speed for 2-3 minutes or until mixture is smooth with no lumps. Dough will be stiff and form patties, but not dry and crumbly.
- Line a large rimmed baking sheet with wax pr parchment paper. Roll dough into approximately 28 1-inch balls. Flatten each with the palm of your hand to make the filling for patties. Allow to dry at room temperature for at least 2 hours, flipping once.
- Melt chocolate in double boiler. Dip patties into chocolate, tapping on the side to get excess off. Place onto a parchment paper lined baking sheet to cool. If you desire sprinkles, add now. Place in the refrigerator for an additional 30 minutes to set.
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