Peppermint Patty Mini Cookie Sandwiches
Yields 20 + sandwich cookies
Ingredients
- ½ cup (113 g) unsalted butter, room temperature
- ¼ cup (50 g) plus 2 Tbsp light brown sugar, gently packed
- ¼ cup (50 g) plus 2 Tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon & level)
- 3 Tbsp Hershey's Special Dark Cocoa Powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (170 g) mini semi-sweet chocolate chips
- 8 oz (227 g) package YORK MINIS, (about 40 candies)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add vanilla and egg and mix until smooth, scraping the bowl as necessary.
- In a separate bowl, sift together the flour, cocoa, baking soda and salt. Gradually add the flour mixture to the butter mixture until incorporated. Fold in the mini chocolate chips.
- Line a baking sheet with parchment paper. Spoon 1 tsp sized cookie dough balls onto tray, about 2-inches apart.
- Bake 7 minutes or until puffed and just set.
- Let cookies cool for 1 to 2 minutes on the baking sheet, then place 2 YORK MINIS in between 2 warm cookies. Place cookie sandwich on a wire rack to continue cooling. Repeat with remaining cookies. Gently press cookies together as the chocolate melts, helping the cookies stick to the peppermint patties. Enjoy!