Stuffed York Peppermint Patty Cookies
Serving Size / Yield
- 3 C. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 sticks unsalted butter, softened
- 1 C. sugar
- 1/2 C. brown sugar, packed
- 2 eggs
- 2 tbsp warm water
- 2 tsp vanilla extract
- 24-30 York mini peppermint patties
Start by whisking together the flour, baking soda and salt into a large mixing bowl. In a separate mixing bowl add and mix together the softened butter, white sugar and brown sugar. Add the eggs into and mix thoroughly. Then add the vanilla and warm water in to get a good consistency. Add the dry ingredients into the wet ingredients and mix unto the dough is formed. Chill your dough in the refrigerator overnight to get best cookie results.
Start the next day off by preheating your oven to 375 degrees. Flatten a small ball of dough on a lined baking sheet. Press a York peppermint patty in the center of your flattened dough ball. On top of the peppermint patty put another flattened dough ball and seal off the edges. Repeat this process until all the dough is gone. Bake your cookies for about 12-15 minutes until golden brown.