Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups salted butter (softened)
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 tbsp light corn syrup
  • 1 tbsp vanilla
  • 3 3/4 cups all purpose flour
  • 1 cup dutch processed cocoa
  • 1 tbsp cornstarch
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tbsp salted butter (softened)
  • 4 tbsp light corn syrup
  • 1 tsp peppermint extract
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups semi sweet chocolate chips
  • 12 mini york peppermint patties (cut in half)

Instruction

  • Preheat the oven to 350°.
  • Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
  • Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  • Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  • Set the dough aside and make the peppermint filling.
  • Make the filling by combining all of the filling ingredients in a small bowl with an electric hand mixer until well combined and mixed together.
  • Divide the dough out into 12 equal portions, using a little less than 1/2 cup of dough in each cookie.
  • Roll the cookie dough into a ball and then use your thumb to create a pocket in the middle of the cookie dough.
  • Spoon approx 1 tbsp of the peppermint filling into each pocket and then close the cookie dough around the filling.
  • Slightly flatten the cookie so the dough, so it is like a thick hockey puck (about 2 inches thick, the cookies will spread).
  • Repeat with remaining cookie dough. Place 6 cookies per tray.
  • Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
  • Allow the cookies to cool completely on the pan.
  • Once the cookies have cooled, melt the semi sweet chocolate chips in the microwave until completely melted. (microwave for 30 seconds at a time, stirring in between each 30 seconds until smooth)
  • Spoon the melted chocolate onto each cookie and spread over the top.
  • Immediately top with a York peppermint patty, that has been cut in half.
  • Place the cookies in the fridge for at least 30 minutes before serving. Serve Chilled.