As I’m sitting down to write this post it’s starting to pour down rain and with it comes the promise of a good thunderstorm.
Have I ever mentioned that I love storms? No, I adore them! Actually, those don’t seem like a fitting enough words to describe how happy they make me. In Spanish they’d say “me encanta”, which is a way to say that you love something but literally translated it more like “it enchants me”. I’m still trying to work through my challenges in learning Spanish but I have to say it’s a beautiful language and in some ways a much more descriptive one than English.
I just realized that this is the first rain we’ve had in a few days, which is very unusual for our area because we get more than our share of precipitation around here. The vacationers who came to enjoy the summer on the lake are probably sighing in frustration over it while those in the agriculture industry are sighing with relief. I’m just sitting here hoping for some lighting and ground shaking thunder. Where I grew up we had the most spectacular summer storms and that’s where my love for them comes from. It must be partly nostalgia.
So I woke up the other day and realized that March is right around the corner. It’s been a really hectic year for me so far and I feel like I missed out on some of the holidays and events that have already passed so I’m getting an early start this time. Yeah, St. Patrick’s Day isn’t exactly a huge thing on my radar but at least it’s a theme, right? Haha, and I made peppermint patty cookies for St. patty’s day in a total pun-unintended kind of way. Something that my very punny big sis made sure to point out.
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
- 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
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.
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.