The other day I saw the York Peppermint Patties now came in the mini size, and knowing that one of my friends is very taken with the York Peppermint Patties, I decided I had to try using them as a filling for the Bon Bon cookies. As you might be aware, I like the Bon Bon dough, and like trying to fill it with different flavors. Of course, there are all the different Hershey Kisses anymore, and not just the milk chocolate that the original Bon Bon recipe used. And I have also used the mini Rolos to make a salted caramel filled Bon Bon. What I learned from that experiment was that filled chocolates tend to be harder to use than the Kisses. More about that in a minute.
I used the regular recipe for the dough of the Bon Bon, using almond flour for the nut flour. The tricks with the filled chocolate center are to use plenty of dough in the cookie, to cook it a little under in time, and to cool it longer on a flat surface before moving it to a rack. Let me explain.
Normally, when I make Kiss filled Bon Bons, I use my 1/2 tablespoon scoop to get the dough. When I do the salted caramel (SC) or the peppermint pattie (PP) filled Bon Bon, I need to make certain I have a full Tablespoon of dough to mold around the filling. I use my #60 scoop to collect the dough.
The recipe for the Kiss filled Bon Bons calls for a 12 minute cooking time; I shortened that to 10 minutes for the SC and PP filled Bon Bons. The cookie isn’t quite as brown as with a 12 minute cooking time, but the center hasn’t broken through the dough as often either.
As I learned with the SC filled Bon Bons, the center that liquifies melts the dough on the bottom of the cookie and leaks out. If you move the cookie before that liquid solidifies, it will drip through the cooling rack giving you horns on the bottom of the cookie. So for these versions of the cookie, I let them cool on the baking sheets for 10 minutes before moving them to the cooling racks.
This is a repeat of the recipe for the chocolate filled Bon Bons:
Peppermint Pattie Filled Bon Bons
- 3/4 cup Crisco
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup very finely ground nuts (pecans or almonds)
- 1 bag York mini peppermint patties
Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add egg, vanilla and extract. Beat well. Add flour, baking powder, salt and nuts.
Form dough into 1″ balls (1 full Tablespoon of dough). Press each ball around a mini pattie so that the patties is completely enclosed. Place on ungreased cookie sheet. Bake for 10 minutes—do not overbake. Makes about 2 1/2 dozen cookies.
Cool for 10 minutes on the cookie sheet before moving to the cooling rack.
You may decorate the tops of cooled cookies with frosting and sprinkles. Or, sprinkle tops of uncooked cookies with chocolate shot.
In the photo you will see that the tops of these cookies have some green sprinkles on them. I wanted to identify the “mint” cookies from the chocolate or salted caramel cookies, and using colored disco powder is an easy way to do that without adding texture or taste.