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Peppermint Patty Cookies are an easy chocolate cookie recipe with York peppermint patties. They’re rich and soft cookies with tons of mint flavor from the patty, frosted with chocolate ganache for even more chocolate. If you love peppermint you’ll love these cookies!
These chocolate peppermint cookies are my absolute favorite chocolate cookie. They’re soft cookies and really easy to make. The peppermint patty goes on top like a blossom cookie and then, because more chocolate is better, I topped them with chocolate ganache.
These are the perfect peppermint holiday cookie recipe but they’re also good all year because my love for peppermint patties knows no season!
Ingredients Needed
- 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.
- Cocoa: This makes it chocolatey – always use unsweetened cocoa powder. You can also substitute dutch process cocoa in this recipe.
- Peppermint Patties: I buy simple York patties but any brand will work.
- Heavy Whipping Cream and Chocolate Chips: For the ganache.
How to make Chocolate Peppermint Cookies
- I start by placing melted butter in a large bowl and stirring in both sugars and cocoa. Melted butter gives a rich flavor to the cookies.
- Then I stir in egg, vanilla extract, salt, baking soda, and all-purpose flour. Once the mixture is combined, roll dough into tablespoons and drop on a parchment paper lined cookie sheet. This dough needs to be chilled.
- Once the cookies are chilled and baked, press a peppermint patty on top and let them cool.
- Make your ganache by adding hot cream to chocolate chips and whisking until smooth, then top the cookies and let them set.
Expert Tips
- The dough needs to be chilled because we started with melted butter. If you don’t chill them they’ll spread too much.
- I prefer using a 1-tablespoon cookie scoop (or about 1 inch balls). The cookies will spread and be the perfect size for the mints.
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 Time 45 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 2 hours
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.
Recipe Notes
- There are no substitutions for heavy cream when making ganache.
- You can also skip the ganache if you prefer.
Recipe 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
Nutritional information not guaranteed to be accurate
Quadruple chocolate in this recipe. I just can’t. These are perfect, fudgy, rich, everything you want in a cookie! I have completely wondered how shoes get on the sides of the road but now I know haha! Pinned this recipe 🙂
Double yum! Love chocolate and peppermint combo!
Oh no – so sad you guys lost a shoe! I have always wondered that as well (“how does someone lose a shoe?”). I love peppermint patties and bet they would taste amazing in these cookies!
Karma does get you. But did it have to be a new pair? Usually those shoes look really really old.
Amazing cookie! Heck yeah, always ganache!
Haha! Totally. Those shoes totally always look really old, like no one cared that much in the first place.
These are the most beautiful cookies you’ve ever made! Omg. Wow. Pinned, want, and that opening shot is just perfection!
And parenting and just wanting to sit on the couch and watch RHOBH but you’re out looking for lost shoes, this is the story of my life!!!
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