Peppermint Patty Stuffed Cookies Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

1/3

cup unsweetened baking cocoa

1

tablespoon all-purpose flour

3

tablespoons heavy whipping cream

24

York™ minis dark chocolate peppermint patties (from 8-oz package)

3/4

cup chocolate frosting (from 16-oz container)

1/3

cup hard peppermint candies, crushed (about 14 candies)

Preparation

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.

In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.

Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.

Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.