I wait for the winter holidays for Ghirardelli to send out its peppermint squares again just to make these Peppermint Ravioli Cookies. This once a year treat is delicious on its own, but incorporated into a cookie can’t be beat.
And if you're looking for something different to add to that cookie exchange or tray, these Peppermint Ravioli Cookies could be just the thing.
After the holidays were done, we snapped up all the half price or less peppermint squares we could find. I had a ball in January working with them. These Peppermint Ravioli Cookies are easy to make and would be a perfect gift for anyone during the holidays, and what a treat for those of us loving this candy as I do.
The European cookie dough is easily put together, although different than we normally put together an American dough. I love it because it rolls out so easily and keeps its shape when baked. As most European cookie dough, it is simplicity itself and lends itself to stuffing of some sort.
The dough rolls easily between two sheets of waxed paper. The paper can be flipped to make sure it hasn't wrinkled underneath, replaced and rolled again. It also makes it very easy to pick the paper up and place it on a tray to chill if it becomes soft. For more detailed instructions on this method of rolling out, please see my blog on Murbteig Pastry.
Because of the brief time in the oven, the chocolate patties in the Peppermint Ravioli Cookies do not melt or change shape.
For additional Holiday cookies, see:
Triple Ginger Thins
Chocolate Dipped Sweet and Salty Cookies
Plus more in the cookie category
Peppermint Ravioli Cookie Dough
3 cups all purpose flour (420 grams or 14 ¾ ounces)
¾ cup powdered sugar (98 grams or 3 ¼ ounces)
⅔ teaspoon salt
3 sticks unsalted butter, room temperature (340 grams or 12 ounces or 24 tablespoons)
2 teaspoon vanilla
16 Ghirardelli peppermint squares – either dark or milk chocolate
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Whisk together the flour, sugar and salt; set aside.
Beat the butter and vanilla together until creamy.
Add the flour mixture all at once and beat just until blended. If the dough is really soft, chill briefly.
The dough weighs 820 grams or 28 ¾ ounces.
Shaping the Cookies
Divide the dough into fourths (205 grams or 7 ⅕ ounces). Roll one piece between wax paper into a 12 ½ x 6 ½ inch rectangle. Nobody I know can do this in one pass. Trim the excess dough and patch around the corners, which should be squared. Roll lightly over them.
Trim to a 12x6 inch rectangle. Place 4 peppermint squares, equally spaced, on the top of the dough and 4 on the bottom, leaving ½ inch on the ends and 1 inch between squares.
Roll a second piece of dough between waxed paper as above. Lightly wet the exposed dough around the squares with water. Remove the top piece of waxed paper. Pick up the bottom piece of paper and lower it, dough side down, over the squares. Remove the paper.
Press the top dough firmly on the top of and around the squares. If air bubbles form, prick them with a cake tester and press out the air. Make sure the top, bottom, and sides of the cookies are pressed well so the shape of the square shows. With a fluted pastry cutter, or a pizza cutter, trim the outer edges, so they are flush. Cut between the squares and around the edges, leaving a ¼ inch overhang. Chill until firm.
Repeat with the remaining two pieces of dough.
Bake at 350 degrees for 10 to 12 minutes.
Note: There should be 16 to 18 squares in a bag of Ghirardelli Peppermint Squares.
Yield: 16 Peppermint Ravioli Cookies
Janet D. Morris says
Because the dough holds it shape would this be a good recipe to use with cookie stamps? Thanks in Advance. Love Your Posts can't wait to start holiday baking!!!
Hi Janet - I haven't used it for stamps but have used it in other cookies. A great cookie for stamps is my Very Lemon Butter Cookies at https://pastrieslikeapro.com/2016/04/lemon-butter-crisps/#.WgwJ_2Vh2Rs. You can change the flavoring by omitting the lemon and subbing vanilla,almond extract, etc.
Janet D. Morris says
Thanks!!! Good to know, but I love lemon!!!
Ohhh. I can see all sorts of flavors of these cookies.
I bet the chocolate with a bit of caramel in the middle would be great. The raspberry or strawberry for Valentines day. The candy goes on and on as do the holidays. Maybe just Chocolate for any day that ends with..."day"!
I think you're on to something Nikki. Like the way you think!
Helen, how would you turn this cookie dough into chocolate flavor? Love your recipes!
Hi Susan - I haven't tried this but a good guess would be to use 2 1/2 cups flour (350 grams or 12 1/4 ounces) and 1/2 cup cocoa (45 grams or 1 1/2 ounces) of either dutched or regular cocoa since there is no leavening. The dough may be a bit softer but just move it in and out of the fridge or freezer briefly. If you do this, please let me know the results.
A perfect holiday cookie. Can't wait to try them. By chance, did you test freezing them?
No I didn't Nancy. They should do fine though. But they have a long shelf life after baking. Or freeze them unbaked. That would work also. Just add a few minutes to the baking time.
Judith Solanki says
I'm assuming after filling the dough you transfer the squares to the baking pan and chill them there. How far apart do you put them on the sheet to bake?
Hi Judith - It really doesn't matter where you chill them. If you look at the trimming photos, the dough remains on the waxed paper for easy transport. I just chill them on the paper, then separate them and place them on a parchment lined cookie sheet about 3/4" inches apart. If the dough is firm enough to separate immediately, you can do that also. Your choice. The dough does not spread much.
Ness Blackbird says
How much peppermint oil do I need to add to my own chocolate to make peppermint squares?
I'm not sure as these use crushed up peppermint in the white chocolate layer.
Ness Blackbird says
Oh I see -- they're not just chocolate, they have some other candy on top. I'd still rather make my own....
Ness Blackbird says
I guess I'll just crush some peppermint candy and mix it with white chocolate and see what happens! Thanks.
Crush it finely. I have done this and it works pretty good.
Wow!! Can't wait to make them.
Thank you for all your lovely recipes. Just a tiny correction - in ingredients, 12 oz. butter, not 112.
Thanks for the catch It seems no matter how many times I re-read the content something slips by occasionally.
You're welcome. Thanks for the catch. It seems like no matter how many times I re-read, something slips by sometimes. I corrected the recipe.
Vicki Bensinger says
Helen this is such a clever idea and certain that anyone who loves peppermint would adore these. I can't wait to try them!
Thanks Vicki. I love stuffed cookies.
Marisa Franca @ All Our Way says
What a perfect recipe for this Italian girl. I love it and it's so unusual. This is definitely a keeper for me and I can't wait to make them. Could a pasta machine roll out the dough?
Hi Marisa, I think the cookie dough is too fragile for the pasta machine. It is easy to work with but chilling is necessary if the dough gets soft.
Eileen Murphy says
Helen, these look amazing. Every year I make cookie trays to thank "unseen" helpers like the tellers in my bamk, my off premise IT people, etc. I am always on the hunt for unique tasty cookies to add to the tray. I think I have found my latest addition.thank you.!
Hi Eileen - Like you, I look for something different from time to time. These are definitely different.