Double Mint Cookies

By stancec44

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Ingredients

• 3/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 24 small (1 1/2- to 2-inch) chocolate-covered cream-filled mint patties, unwrapped and chilled
• 24 Kisses chocolates with mint (optional)
• 6 ounces white baking chocolate with cocoa butter, melted (optional)
• Striped round peppermint candies, crushed (optional)

Preparation

Step 1

In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg until combined. Beat in the cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Divide dough into 24 equal pieces (about 1 1/2 Tbsp. each). Working with one piece of dough at a time, cut the piece in half. Flatten each piece into a circle, just larger than the mint patty. Put a mint patty on top of one dough circle; place the other circle on top. Press the dough around the peppermint patty to seal, making sure there are no holes. Place on prepared cookie sheet. Repeat with remaining dough and mint patties.

Bake 10 to 12 minutes or just until set. If desired, immediately top each cookie with a KIsses chocolate. Cool on cookie sheets 2 minutes. Remove; cool on wire racks. If desired, drizzle with melted white chocolate and sprinkle with crushed peppermint candies.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.