Yay, we're finally getting snow!
Sorry, it's just that this has been the first Winter since I've lived where I live now and we haven't had a ton of snow. In fact, it's been very warm for Winter.
But anyway, we've got cookies to talk about!
Oh, and I hope you guys don’t feel like I’m overloading you with cookie recipes recently. I don’t know what the deal is, but I guess I’ve just been in a mood. These are definitely some that you have to try though. Especially if you love mint with chocolate, and who doesn’t?
They’re not very complicated either. In fact, I feel a little bit like I’m getting off easy because I literally just took my favorite chocolate chip cookie recipe and added peppermint patties , simple as that. The hardest part I guess is stuffing each individual ball of cookie dough with the peppermint patties, but even that is fairly straight-forward. The key is to make sure that the patties are frozen so that they don’t melt inside the cookies too much while baking.
Alright, so I’m going to stop talking so you can go try them and I can enjoy the weather for a moment.
Peppermint Patty Stuffed Chocolate Chip Cookies
Less is usually more but in this case putting 2 perfect things together creates a really magical treat.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 30 cookies (about)
Ingredients
3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
3 tablespoons coconut cream *see note
3 tablespoons applesauce or pumpkin puree
1 cup brown sugar packed
1/2 cup organic granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate
about 30 homemade peppermint patties, frozen
Instructions
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll the dough into balls, about 1 1/2 tablespoons each, and place about 2 inches apart on baking sheet. Now take each dough ball and flatten into a disk, then place a peppermint patty in the center and gently shape dough around it and roll between your palms. Place cookies back on tray, top with some extra chocolate chunks if desired, then push them down slightly and repeat with all the cookies.
Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
Also, a huge shoutout to 
for designing my logo!
If you're looking for more recipes check out some of my other recent posts!
- Healthier Oatmeal Cream Pies
- Itty Bitty Homemade Cinnabuns!
- Homemade Bread Bowls + Creamy Corn Soup
- Healthy Smoothie Bowls with Mango + Acai
- Sofritas Burrito Bowls (Chipotle Inspired )
Also, check out my recap of last year
- Recapping 2018 for Gringalicious - Part 1
- Recapping 2018 for Gringalicious - Part 2
- Recapping 2018 for Gringalicious - Part 3