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You should make these cookies immediately if you:

• Breathe
• Like the combination of chocolate and peppermint
• Are addicted to Trader Joe’s Chocolate Peppermint Joe Joe’s
• Have long curly-hair and live around the corner from me
• Happen to be my best friend who lives in Texas

After planning a cranberry dessert for Mr. Darcy, my sister and I set our minds to find something less fruit-flavored as a second offering.  We decided to give my new cookbook a test run with this recipe for Peppermint Patty Cookies.  Lovely, lovely goodness, and not at all difficult.  Just give yourself an extra hour to chill the dough. Well, hurry, you’ll need to get started now if you’re going to eat them soon.

Don’t let the title, Peppermint Patties, fool you. I don’t even like peppermint patties. Think Peppermint hot chocolate cookie.  Get your beaters ready.

Peppermint Patties(or Peppermint Oreos)
from the The Farm Chicks in the Kitchen

• 14 tbs unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup all-purpose flour, plus 2 tbs
• 1/4 cup Dutch-processed cocoa powder
• 1/4 tsp salt
• 1 cup confectioner’s sugar
• 1  1/2 tsp peppermint extract
• 1 tsp milk or light cream
• 2 cups milk chocolate chips(or bittersweet bar, such as Scharffen-Berger)

Prepare the dough:
Cream 10 tbs butter in large bowl. Add granulated and brown sugars until fluffy.  Beat in egg yolk and vanilla. Add flour, cocoa powder, and salt with the mixer on low speed, beating until combined.  Roll the dough into a 10 x 2 inch log, wrap in plastic and refrigerate for 1 hour.

Bake the cookies:
Preheat 375 degrees.  Cut dough into 1/4 inch slices.  Place 1 inch apart on sheet(they will not spread).  Beat until just firm to the touch, 7-8 minutes. Transfer to wire rack to cool(cookies will break if you allow them to cool on cookie sheet).

Fill the cookies:
Cream the remaining butter, confectioner’s sugar, peppermint extract, and milk in a small bowl with mixer until blended. Sandwich the cooled cookies with filling.

(We almost skipped this next step, but decided at the last minute to dip a handful of them and they really completed the taste.)

Dip the Cookies:
Melt chocolate of choice, dip half cookie in melted chocolate and place on parchment or wax paper until chocolate is firm.

Notes: We added the green and red tint to the cream for added snap to these cookies.  Next time, to mimic the TJ’s cookies that we love so much, I’ll crush a few candy canes or peppermints into tiny pieces and mix it into the filling before adding to the cookies.

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