When we eat a York peppermint patty, we get the sensation… That they’d be delicious transformed into a holiday cookie. So we did. The result is a simple drop cookie that is simultaneously delicate and fudgy with a heady punch of mint. They beg to be paired with hot cocoa.
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CHOCOLATE PEPPERMINT PATTIES
Start to finish: 30 minutes
Servings: 5 dozen
- 3 cups powdered sugar
- 1 cup cocoa powder
- 6 egg whites
- 2 teaspoons peppermint extract
Heat the oven to 350 F. Line 2 large baking sheets with kitchen parchment.
In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, cocoa powder, egg whites and peppermint extract. Stir together to mix, then whisk on high for 3 minutes.
Drop by teaspoon onto the prepared pans, leaving about 1 inch between the cookies. Bake for 10 to 12 minutes, or until just set. Allow to cool on the pans before moving. These cookies are very fragile and are best made and enjoyed immediately. They do not store well.
Nutrition information per serving: 35 calories; 5 calories from fat (14 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 0 g fiber; 6 g sugar; 1 g protein; 5 mg sodium.
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