Double Chocolate Peppermint Patty Cookies
It’s a chocolate and peppermint patty explosion over here. Good thing I really like both of those flavors.
Double Chocolate Peppermint Patty Cookies need to happen in your kitchen. Just trust me.
Have you ever seen a shoe in the middle of a road and wondered how does someone lose a shoe? Don’t they miss it? Don’t they notice they only have one shoe? I’ll admit it; the judgmental side of me would make an appearance when I’d see random sneakers on the side of the freeway. What kind of parent doesn’t notice their kid is missing a shoe? I’d wonder.
Karma is a real witch, you know that?
Last Monday was a hellish day. In fact, the whole week pretty much was like one of those dreams where you’re running and running but not going anywhere. Jordan had theatre every single night, in addition to dance class. Both recital and play were this weekend. Anyway, I digress.
I picked Jordan up early from dance class so she could get to theatre only an hour late. We rushed to the car where she scarfed down her dinner. Two hours and about 7 errands later, we drove into the driveway. My bottle of wine and an episode of RHOBH were in my minds eye.
Then Jordan only found one dance shoe on the floor of the car. She had “thrown her shoes” in the backseat when she got in the car.
But only one shoe made it. Only one of a a brand new pair of jazz shoes.
I all of a sudden became a that person who loses a shoe on the road. Somewhere, someone found one lone tan dance shoe last Monday night and wondered what parent would not notice their kid only had one shoe.
That would be me, my friends.
Luckily, I had cookies to go along with my wine and RHOBH. I needed it, especially since I’m pretty sure the neighbors now know my favorite phrase is not “Oh Darn It.”
So, let’s talk therapeutic cookies, shall we? There is nothing more therapeutic than chocolate. Lots and lots and lots of chocolate.
Also? I’m totally in love with peppermint patties. A few weeks ago at the grocery store I walked by a display with a family size bag of York Peppermint Patties and without thinking I threw them in my cart. Then I got home and realized I had a family size bag of the most addictive candy of all time. After eating 4 at a time for a couple days I decided to take action.
Because of course, in true food blogger fashion, I took a candy and added it to a cookie so I could eat more calories when I shove cookies in my face.
These are my absolute favorite chocolate cookie. I’ve made them a few times and they’re always perfect and soft. The secret? They’re pudding cookies. Just adding a box of instant pudding to cookie dough practically guarantees soft cookies with an extra bump of flavor. I used instant chocolate fudge pudding mix in these, but you can also use chocolate or special dark chocolate. The flavor doesn’t matter so much, but just be sure to use instant pudding, not cook ‘n serve, and don’t use sugar-free.
In addition to the pudding mix, I also added some cocoa powder to the cookie batter. That gives an extra bump of chocolate. My favorite cocoa is Hershey’s Special Dark, but if you can’t find that, regular unsweetened will work too.
The cookie dough mixture is somewhat thick, even with only 1 cup of flour (thanks to the pudding mix). Even still, I like to chill my cookie dough before I bake it. Chilling the dough ensures a puffy and soft cookie. I want little pillows for cookies. Thin cookies need not apply.
Once the cookies are baked you top them with a peppermint patty. Just press it onto the top of the cookie, like a blossom cookie. Let them cool. Once they cooled, my peppermint patties took on that off-brown color that chocolate sometimes does when it melts and re-hardens. What’s a girl to do in that situation?
Make ganache. #always
Topping these cookies with an easy chocolate ganache made of chocolate chips and heavy whipping cream gives them the WOW factor. It makes you stand up and take notice of them. Also? It makes them taste so good you’ll want to cry.
Kind of like I did last Tuesday, when I bought Jordan new dance shoes…again.
Double Chocolate Peppermint Patty Cookie
Yield: 17-18 cookies
Soft double chocolate cookies are topped with a peppermint patty after baking and then frosted with chocolate ganache. They’re the ultimate chocolate mint decadence!
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark)
- 1 box (3.5-3.9 ounces) instant Chocolate Fudge Pudding Mix (or any instant chocolate pudding mix, not sugar-free)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon water
- About 17 Peppermint Patties (such as York), unwrapped
- 1/2 cup heavy whipping cream
- 1 cup chocolate chips
- Note: this dough requires chilling!
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in vanilla and egg until smooth. Mix in cocoa powder and pudding mix (just the powdery mix, not actual pudding). Beat in salt, flour, and baking soda until well blended, adding 1 tablespoon of water if needed to get the dough to form together.
- Drop cookie dough balls (I used a 2 tablespoon cookie scoop) onto a wax paper lined cookie sheet. You don’t have to space them out, you’re going to chill the cookie dough balls. Cover with plastic wrap and chill for at least 1 hour. (You can also just chill the bowl of cookie dough, but you’ll need it to chill for at least 4 hours. It’s harder to scoop cold, so scooping out cookie dough balls before chilling is easier.)
- Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Bake for 10-13 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny, about 10 minutes. Immediately press a peppermint patty on the top of each cookie. Let cool completely.
- The peppermint patties may dull as they harden, so make a ganache frosting. Place the heavy whipping cream in a microwave safe measuring cup or small bowl. Add the chocolate chips and microwave on high power for about 45 seconds (my microwave is 1100W). Whisk until smooth, microwaving for an additional 15-20 seconds as needed. Spread about a tablespoon of ganache on each cookie. If you want the ganache to semi-harden, chill the cookies. Otherwise it’ll get slightly dry but still be tacky. Store in an airtight container for up to 4 days.
You can use a 1 tablespoon cookie scoop to get more cookies. The peppermint patties will just fit on top, once you press down and squish the baked cookie out beneath it. You may need more ganache if you make smaller cookies, and the baking time will be affected.