Go Back
–+ servings
A plate of chocolate-covered cookies is stacked, with one cookie in the center broken in half to reveal a white filling. The cookies have a glossy chocolate coating and sit on a decorative white plate. Some wrapped cookies are blurred in the background.
Print Recipe
5 from 3 votes

Chocolate Peppermint Patty Cookies Recipe

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!
Prep Time45 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 24 -30 cookies
Author: Dorothy Kern
Cost: $9

Ingredients

  • ½ cup (113g) unsalted butter , melted
  • ⅔ cup (134g) brown sugar
  • ¼ cup (50g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 1 large egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ⅓ cup (165g) all-purpose flour
  • 30 Peppermint Patties (such as York, unwrapped)
  • ½ cup heavy whipping cream
  • 1 cup (170g) chocolate chips

Instructions

  • Note: this dough requires chilling!
  • Stir melted butter with granulated and brown sugar, then stir in cocoa powder. You can do this by hand or with an electric mixer.
  • Stir in egg, vanilla, salt, and baking soda. Carefully stir in flour.
  • Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 1-tablespoon balls of dough and place on baking sheet - spacing doesn't matter because you're going to chill them. Chill dough at least 30 minutes.
  • Preheat oven to 350°F. Once oven is preheated, spread cookies out to 2-inches apart and bake 8-12 minutes, or until no longer glossy on top and dried looking around the edges. They should flatten. If they've been chilled longer than 2 hours (or if you're baking from frozen) you might want to lightly press them with your palm to get them started spreading before going into the oven.
  • Immediately after they come out of the oven, press a peppermint patty on top. The patty will melt and then re-harden. Wait for that before you make the ganache.
  • Heat cream in the microwave or in a small saucepan until just before it boils. Pour over chocolate chips in a medium heat proof bowl. Let sit about 30 seconds, then whisk until the chocolate is all melted and smooth. Spoon a bit of ganache over the top of each cookie, spreading to cover the peppermint patty.
  • Let sit for a few hours at room temperature to set. Once ganache is set, store in an airtight container. Wait until it's fully set before stacking. You can also freeze these cookies.

Video

Notes

  • There are no substitutions for heavy cream when making ganache.
  • You can also skip the ganache if you prefer.

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 84mg | Potassium: 39mg | Fiber: 1g | Sugar: 18g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code