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These Peppermint Patty Cookies moist and chewy dark chocolate cookies are topped with Peppermint Patties and baked until warm, gooey, soft, minty, and so chocolatey.
When the holiday season rolls around, it’s pretty much a guarantee that I’ll be baking as many chocolate peppermint desserts as I can. I can just never get enough of the mint chocolate combination.
And these peppermint patty cookies are another delicious way to satisfy my incessant cravings. Like my chocolate peppermint cookies, these cookies are made using my favorite chewy chocolate cookie recipe but topped with a fresh, minty peppermint patty.
They’re so soft, rich in flavor and it’s the perfect balance of chocolate and mint and an easy way to take an already amazing cookie to the next level. While these would make an amazing Christmas cookie, there’s nothing preventing you from enjoying these all year round.
- Butter – melted before incorporating into the cookies to create a moist and chewy texture.
- Light Brown Sugar and Granulated Sugar
- Vanilla Extract
- Cocoa Powder – I use Hershey’s Special Dark Cocoa Powder which has a richer flavor. However, regular cocoa powder will work as well.
- Baking Soda
- Chocolate Chips – you can use milk, dark, or semi-sweet chocolate chips. You can also add some contrast and swap the regular chocolate chips for white chocolate chips.
- Peppermint Patties
This delicious chocolate Christmas cookie recipe takes a quick 15 minutes to prep!
- Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicon baking mat.
- Mix the wet ingredients and sugar. Melt the butter and then allow it to cool for a few minutes. Add in the brown and granulated sugars and beat on medium speed until well combined. Next, add in the egg and vanilla and continue beating until incorporated.
- Mix the dry ingredients in a separate bowl/
- Combine the wet and dry ingredients. Mix on low until dough starts to form. Before the dough thickens, add in chocolate chips and beat until incorporated.
- Form the cookies. Use a large cookie scoop to portion the dough out onto a baking sheet lined with parchment paper or a silicone baking mat. Place the cookies about 2 inches apart. Remove the peppermint patties from their wrappers and place them in the center of the cookies. Gently press down to attach.
- Bake. Bake the cookies for 10-12 minutes, then allow to cool on the baking sheet before transferring to a wire cooling rack.
Some spread is normal with these cookies. If your cookies are spreading too much, it may be because the butter was too warm when you put them in the oven. Don’t worry, though! This is fixable.
To correct cookies that are spreading, take them out of the oven and use a fork, spatula, or round cookie cutter to gently press the outsides back in. This will thicken the cookies and give them a nice round shape! This only works right when they come out of the oven.
- Use dark chocolate cocoa powder. It has a richer, more chocolatey flavor and darker color than regular cocoa powder. If all you have is regular, that will work as well.
- Don’t over-bake. Since these cookies are dark in color, it can be hard to tell when they’re done baking. My recommendation is to take them out of the oven when they’re slightly under-baked, then letting them sit on the cookie sheet for 10 minutes.
- Leave 2″ of space.The cookies will spread a little bit, so make sure you leave plenty of space between them so you don’t end up with one, big baking sheet sized cooke.
- Reheat for melty goodness: These cookies can be reheated in the microwave for 10 seconds just until the peppermint patty starts to melt.
Absolutely! Simply prepare as directed, scoop the cookie dough balls onto the baking sheet, and place them in the freezer for 15 minutes to harden. After they’re solid, you can transfer the cookie dough to an airtight container and freeze them for up to 3 months. I recommend putting a piece of wax paper between each layer so they don’t stick together.
When you’re ready to bake, thaw the frozen dough balls before baking, place the peppermint patty in the middle then bake as directed.
These cookies are best served warm and fresh, but leftovers will last in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. If frozen, thaw the cookies on the counter or microwave for 10 seconds before serving again.Print
These Peppermint Patty Cookies are the perfect Christmas cookie! Moist and chewy dark chocolate cookies are topped with Peppermint Patties and baked until warm, gooey, soft, minty, and so chocolatey.
- ½ cup (113g) melted butter
- ½ cup (110g) packed light brown sugar
- ¼ cup (48g) granulated sugar
- 1 large egg
- 2 teaspoons (10ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ½ cup (55g) Hershey’s Special Dark Cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (135g) chocolate chips
- 10 Peppermint Patties, unwrapped
- Preheat the oven to 350° F. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next, add the egg and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, cocoa powder, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
- Before the dough thickens, add the chocolate chips. Beat until incorporated.
- Line a baking sheet with parchment paper or use a silicone baking sheet. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Place a peppermint patty in the center of the cookies and gently press down to attach.
- Bake for 10-12 minutes. The center of the cookies should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
- Category: Cookies
- Method: Oven
- Cuisine: American
Keywords: chocolate christmas cookie, peppermint patty cookie, chocolate cookies