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This easy chocolate peppermint cookies recipe combines rich chocolate cookies with York peppermint patties! They’re frosted with chocolate ganache for an extra-special touch. Make them for the holidays, or anytime you’re craving fudgy chocolate peppermint cookies.
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BEST Double Chocolate Peppermint Cookies
So, let me just say: these cocoa peppermint cookies 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. Adding a box of instant pudding to cookie dough practically guarantees soft cookies with an extra bump of flavor.
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, making these decadent dark chocolate peppermint cookies.
These little morsels are similar to blossom cookies – you press a peppermint patty into the hot cookies as soon as they come out of the oven. To make it even better, I top each with chocolate ganache. The ganache just takes these double chocolate peppermint patty cookies over the top!
Try them, and I know this chocolate peppermint patty cookies recipe will be your go-to whenever you want that peppermint-chocolate combination. It’s to die for!
Ingredients in Easy Peppermint Patty Cookies
Butter: As usual these cookies start with butter! I’m using unsalted and make sure it’s softened. Learn how to substitute salted butter for unsalted.
Sugar: As usual, my favorite cookie recipes use both brown sugar and granulated sugar. Learn how to measure sugar.
Vanilla: Always use pure vanilla extract.
Egg: Buy large eggs.
Cocoa: This makes it chocolatey – always use unsweetened cocoa powder. To get the rich dark color, I used Hershey’s Special Dark brand. Learn all about cocoa powder.
Pudding Mix: This makes a soft cookie! Be sure to use INSTANT!
All-Purpose Flour: Be sure you measure it correctly.
Baking Soda: Helps with spread of cookies!
Salt: Needed since we are using unsalted butter.
Water: This helps with the dough. You can also use cold coffee or milk.
Peppermint Patties: Obvious, no?
Heavy Whipping Cream and Chocolate Chips: For the ganache.
How to make Chocolate Peppermint Cookies
- Cream the butter and both types of sugar in a stand mixer with a paddle attachment (or in a large bowl with a hand mixer). Add the vanilla and egg and mix until smooth.
- Mix in the cocoa powder and dry pudding mix, followed by the salt, flour, and baking soda. Mix until the dough is combined. If the dough does not form, you can add one tablespoon of water.
- Use a two-tablespoon cookie scoop to drop the dough onto a cookie sheet lined with wax paper. Cover the sheet with plastic wrap and chill the cookie dough balls for at least one hour.
- Preheat the oven to 350°F and line cookie sheets with parchment or Silpat mats. Bake the cookies for 10 to 13 minutes or until the edges of the cookies lose their sheen. I prefer mine a little underdone, so I take them out of the oven when the center of the cookies is still a little shiny.
- While the cookies are hot, press a peppermint patty on the top of each one and then leave them on the cookie sheet to cool.
- While the cookies cool, make the ganache by combining the heavy cream and chocolate chips in a microwave-safe bowl. Heat them in the microwave for 45 seconds and then whisk until the mixture is smooth. You may need to warm it a second time for 15 to 20 seconds.
- Spread approximately one tablespoon of ganache on each cookie. You can chill the cookies, so the ganache hardens or let it set at room temperature.
How to add pudding mix to cookies: You only need to use the dry mix for the cookies – you don’t have to prepare the pudding! So toss the box and pour the dry mix right into the bowl. As far as flavors, any instant chocolate pudding mix will work. I don’t recommend using sugar-free.
Why to chill cookie dough: The dough is very thick, but I still like to chill it because it makes puffy and soft cookies. I like to make the dough balls and chill them, but you can chill the dough in the bowl. Just keep in mind you’ll need to chill it for at least four hours, and it’s harder to scoop the dough when it’s cold.
How to store cookies: Once the ganache is set, you can store York peppermint patty cookies in an airtight container. Keep the layers separated with wax paper, and the cookies will keep for up to four days.
How to freeze cookies: Freeze these between layers of wax or parchment paper, or paper towels, in an airtight container for up to 3 months. Learn how to freeze all desserts.
More Cookie Recipes Perfect for the Holidays
- The BEST Pinwheel Cookies (4 Ways!)
- Soft and Chewy Christmas Molasses Cookies
- Easy Butter Cookies
- Santa’s Favorite Cookies
Have you made this recipe?
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Double Chocolate Peppermint Patty Cookie
- ½ cup (113g) unsalted butter softened
- ⅔ cup (134g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons (10g) unsweetened cocoa powder I used Hershey’s Special Dark
- 1 3.5-3.9 ounces box instant Chocolate Fudge Pudding Mix (or any instant chocolate pudding mix, not sugar-free)
- 1 cup (124g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon water
- 17 Peppermint Patties such as York, unwrapped
- ½ cup heavy whipping cream
- 1 cup (85g) 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.
Double Chocolate Peppermint Patty Cookies are an easy chocolate peppermint cookie recipe that combines rich chocolate cookies with peppermint patties and frosted with chocolate ganache!
Last Updated on December 20, 2021