Using an electric mixer, beat flour, cocoa, sugars, salt and baking soda on low speed.
Beat in butter, then egg.
Turn out the dough onto a large piece of plastic of plastic wrap and flatten into a disk; seal. Refrigerate until firm, about an hour
Preheat oven to 350. Line 2 large cookie sheets with parchment paper. Working with 1 tbsp of dough at a time, use your fingers to evenly encase each peppermint patty with dough.
Place on the sheet and smooth with fingers.
Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove pans from oven and let cool slightly. Transfer cookies to a cooling rack.
Meanwhile, in a double boiler or small, heatproof bowl, set over small pan of boiling water, melt half the white chocolate. Remove from heat and stir in remaining chocolate until smooth. Using a large spoon, drizzle the chocolate over cookies. Sprinkle immediatly with crushed peppermint candies. Let set completely before serving or storing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 23 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.3mg||3 %|
|Sodium 36.4mg||1 %|
|Potassium 39.3mg||1 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 25.9g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
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