Sandwiching a creamy peppermint patty between warm brownie cookies creates an irresistible sweet treat.
¾ cup semi-sweet chocolate morsels
¼ cup butter
½ cup sugar
¾ cup all-purpose flour
¼ cup white or semi-sweet chocolate morsels
2 candy canes or 8-10 peppermint hard candies (about ¼ cup crushed)
10-12 mini foil-wrapped peppermint patty candies, unwrapped
- Preheat oven to 375°F.
- Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter inClassic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. Do not overbake.
- Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside.
- Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.