Ingredients
1
pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/4
cup butter, softened
2
tablespoons water
1
egg
42
York™ peppermint patties, unwrapped (from two 12-oz bags)
1 1/4
cups dark chocolate chips
1/2
cup heavy whipping cream
1
tablespoon Betty Crocker™ holiday candy sprinkles, if desired
Preparation
Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until soft dough forms.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint pattie on cookie; spread to cover candy. Sprinkle with candy sprinkles. Refrigerate cookies until set, about 15 minutes. Store covered in airtight container at room temperature with waxed paper between layers.
