Peppermint Patty Cookies
York peppermint patties are one of my favorite candies. I love the minty-chocolatey goodness that you can get biting into on little patty. I have seen recipes to make them from scratch, but haven’t crossed that bridge yet…
I’m not going to lie, I ate a LOT of cookies while I was at Hershey’s. These were hands down, my favorite of the entire trip. They’re awesome. I knew I had to make them at some point when I got home.
It wasn’t until after the holidays that I had time to make these delicious little cookies. The dough on my cookies seemed a little wetter and thinner than I expected. I’m not sure why that happened. The cookies were delicious even if they were really messy to assemble. I stored these in freezer and hubby and I enjoyed snacking on them straight out of the freezer! It made the smooth peppermint filling even more refreshing.
One Year Ago: Spinach and Artichoke Dip
Two Years Ago: Pork Chops with Blue Cheese Gravy
Peppermint Patty Cookies
Yield: 2 dozen
Ingredients:
2/3 cup butter or margarine, softened
1 cup sugar
1 egg
1 Tbsp milk
1/2 tsp vanilla extract
1-1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
24 to 26 small (1-1/2 inch) York Peppermint Patties
White decorator's sugar
Directions:
Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
Heat oven to 350. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies
Recipe from Hershey's
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.