DOUBLE CHOCOLATE PEPPERMINT PATTIE

350* greased 2 doz. 12-14 minutes



2/3 cup butter softened
1 cupsugar
1 egg
1 tablespoon milk
1/2 teaspoonvanilla extract
1-1/2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or
HERSHEY'S Semi-Sweet Chocolate Chips
24 to 26 small (1-1/2 inch) YORK Peppermint Patties
White decorator's sugar



1 Beat butter and sugar in large mixing bowl; add egg,

milk and vanilla, blending thoroughly. Stir together flour,

cocoa, baking soda and salt. Add to butter mixture, blending

well. Stir in chocolate chips. Refrigerate dough about 1 hour

or until firm enough to handle. (Dough will be a little soft.)

2 Heat oven to 350°F. Lightly sheet line with parchment paper.

Remove wrappers from peppermint patties.

3 Roll dough into 1-1/4 inch balls. For each cookie flatten

ball slightly; press peppermint pattie into dough. Mold dough

around pattie so that it is completely covered. Place on prepared

cookie sheet. Using knife edge press star design into surface

of each cookie; sprinkle with decorator's sugar.

4 Bake 12 to 14 minutes or until cookie is set; sprinkle with

additional sugar, if desired. Cool slightly; remove from cookie

sheet to wire rack. Cool completely. About 2 dozen cookies.