york peppermint pattie cookies

i'm not a big fan of peppermint patties, but i don't not like it enough to pass up on it. well, my MIL and m are big peppermint patties fan. right after the holidays i picked up a couple bags of york peppermint patties (because being the frugal person i am – i know, it doesn't show here, these were on clearance at half off!) with the intention of using them to make some yummy baked goodies. three months later i finally got around to making something with them.

these york peppermint pattie cookies turned out great. they taste delicious and i love how good they turned out (look-wise). they're like a different version of your classic delicious mint chocolate chip cookie you can say. i love how the minty sweet cream is scattered in various parts of the cookie as you bite into it. oh! and during the baking, some of them melted and crystalized turning into something that's toffee-like when it cooled and hardened. those bites are also delish.

below's the recipe should you want to try and bake some yourself. i say go for it, because these just like all the other chocolate chip cookies (or any cookie recipe really) that i've made are superb. of course, i'm biased here. enjoy! :)


i gave some of these away as mini gifts to coworkers. oh, and also tested out some hand-lettered packaging.


if you're a minty chocolate chip kind of fan, i say this is a must try recipe!

york peppermint pattie cookies

ingredients:
1 stick of butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
1-3/4 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
a pinch of salt
1 bag of york peppermint patties (you may not need the whole bag)

directions:

1. preheat oven to 350° f.
2. in a medium bowl, sift the flour, salt and baking soda and set aside.
3. in a separate bowl with a fork (or you can do all of this in a mixer or hand mixer if you like) beat the butter and sugar (both granulated & brown) together until the nice and fluffy.
4. add in the eggs and mix until everything is combined.
5. then add in the dry ingredients and mix until everything is incorporated.
6. now, at this point you'll want to take the peppermint patties out of their individual wrappers (assuming they came individually wrapped because that's what i used). break up each pattie into 3-4 pieces and add it to the cookie dough batter. once you have enough patties (i say about 20-25 or you can use the entire bag) broken up and added, mix the dough until everything is combined.
7. then using a small cookie scooper (about 1 tablespoon in size) or you can use whatever you like (a spoon is fine too!), spoon about 1 tablespoon of the cookie dough onto a parchment-lined (or silicone mat) baking sheet. make sure each dough tablespoon is at least 2 inches apart.
8. bake for 9-10 minutes or until the cookies are a light golden brown and outer edges start to harden yet centers are still soft and puffy.
9. take cookies out of the oven and let them cool on the sheet for 10 minutes before removing them.
10. enjoy at slightly warm temperature or put them in an airtight container/cookie jar.

makes 30-36 small cookies. enjoy! happy baking and eating. :)

butterfinger cookies

i work for a pretty cool place. at my office we have so many goodies available for snacks, whatever you name it, we just about have it. anyway, there's a secret drawer where all the candies are stashed. actually, the drawer's not so secret (if you eat candy, you'd know where), more like out of the way so you wouldn't eat so much. well, there are all these snack-sized butterfingers and no one eats them. i know i certainly don't. so instead of them just sitting there in that drawer, one day last week i decided that i take them home and make use of them – which i did, and here's the result!

i told a few of my coworkers what my intentions were and to expect some baked goodies the next day. and sure enough, i showed up to work with 2 dozens worth of freshly baked butterfinger cookies. i personally don't care for peanut butter in my sweets, but i did try one after they had cooled. i say these aren't bad at all. they're quite good. if i liked peanut butter, these would definitely be on my to-make/eat-list. the overall feedbacks i got from everyone who had one loved it, so i guess we do have a keeper. i'll be sure to keep this on my rotation of goodies to make for work whenever there are butterfingers lying around.

now, if you are a peanut butter lover or butterfinger fan, you might like these. below's the recipe should you be interested. enjoy!


freshly baked butterfinger cookies cooling on the rack


another shot of these good-tasting cookies


this recipe is fantastic, especially when you have leftover butterfingers lying around


they look so good, don't they?


yummy!


butterfinger cookies
adapted from here

ingredients

1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
10 snack sized butterfinger candy bars, chopped

directions

Preheat oven to 375°F degrees.

Combine flour, baking soda, and salt in small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in egg until just combined.

Gradually beat in flour mixture. Stir in butterfinger pieces by hand. The dough will be very thick. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet.

Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

Makes 30-36 small cookies

note: i baked mine for just 9 minutes, but up to you on how you like your cookies done. the longer they are in the oven, the more crunchy/crispy they get. i think 9 minutes was sufficient for mine.