Thursday, February 3, 2011
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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

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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

Cookies, Dessert
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18 Responses to “Double Cookie Dough Ice Cream”

  1. #
    1
    steph@stephsbitebybite — June 24, 2013 at 7:36 am

    Oh my word!!

  2. #
    2
    Rachel @ Baked by Rachel — June 24, 2013 at 7:58 am

    Pass me a spoon! This sounds amazing, Jen!

  3. #
    3
    Eva @ Eva Bakes — June 24, 2013 at 8:23 am

    I need this ice cream right now!

  4. #
    4
    Sues — June 24, 2013 at 11:28 am

    I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂

    • beantownbaker — June 24th, 2013 @ 3:47 pm

      Thanks! They’re from Pier 1.

  5. #
    5
    Katie B. — June 24, 2013 at 8:02 pm

    Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?

    • beantownbaker — June 24th, 2013 @ 8:25 pm

      I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.

  6. #
    6
    Nutmeg Nanny — June 27, 2013 at 9:35 am

    I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂

  7. #
    7
    Erin @ Dinners, Dishes and Desserts — June 27, 2013 at 7:44 pm

    I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!

    • beantownbaker — June 27th, 2013 @ 9:11 pm

      Isn’t it? It’s definitely one of my favorite ice cream recipes to date!

  8. #
    8
    Elizabeth @ SugarHero.com — June 28, 2013 at 2:08 am

    This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!

    • beantownbaker — June 28th, 2013 @ 7:17 am

      I agree completely – everyone does mind!

  9. #
    9
    Parrish (Life With The Crust Cut Off) — July 1, 2013 at 10:58 am

    This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
    http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
    Live the whole month of July.
    Hosted by:
    http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
    http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
    We hope to see you there!

    • beantownbaker — July 3rd, 2013 @ 5:05 pm

      Thanks for the link!

  10. #
    10
    Melissa — July 6, 2013 at 6:45 am

    Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?

    • beantownbaker — July 6th, 2013 @ 11:09 am

      I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.

  11. #
    11
    Kristen — March 30, 2014 at 8:56 pm

    I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?

    Thanks!

    • beantownbaker — April 16th, 2014 @ 6:00 pm

      I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.

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