This post may contain affiliate links. For more information, read my disclosure policy.

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!

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.


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!

Top-down view of dessert ingredients on a white surface, labeled: brown sugar, sugar, flour, salt, vanilla, egg, butter, heavy whipping cream, cocoa powder, chocolate chips, and York patties.

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.

Click to see the recipe card below for full ingredients & instructions!

A glass bowl containing thick, dark brown chocolate batter with some streaks on the side, set on a white surface.
A baking tray with parchment paper holds twelve evenly spaced chocolate cookie dough balls, ready to be baked. The tray is placed on a white countertop.
A baking tray holds ten chocolate thumbprint cookies with dark chocolate centers, arranged in rows on white parchment paper. The tray is placed on a white marble surface.
A bowl of milk with chocolate chips floating on top is placed on a white surface. To the left, a baking tray lined with parchment paper holds several chocolate cookies.

How to make Chocolate Peppermint Cookies

  1. 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.
  2. 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.
  3. Once the cookies are chilled and baked, press a peppermint patty on top and let them cool.
  4. Make your ganache by adding hot cream to chocolate chips and whisking until smooth, then top the cookies and let them set.
A stack of chocolate-covered cookies, with the top cookie bitten to reveal a cream filling. Several whole cookies are arranged around the stack on a white plate. Silver-wrapped candies are blurred in the background.

Storing Cookies

  • Store cooled cookies in an airtight container for several days.
  • Freeze cookies in layers separated by paper towels for up to a few months.
  • You can make the cookie dough ahead of time and chill the balls up to 2 days or freeze them. Bake from chilled or frozen.

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.
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.

Chocolate Peppermint Patty Cookies Recipe

5 from 3 votes
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
Yield 24 -30 cookies
Serving Size 1 cookie
Rate RecipePrint Recipe

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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other Holiday Cookies



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
5 from 3 votes (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




43 Comments

  1. These are AMAZING as per usual for you, and your recipes!  The artistic nature of your creations are awesome!  The cookies have made me a hero in the outside world as well as my family.  My son wants something with KitKats in the mix.  I made your peanut butter cup cookies, and my son actually peeled the whole bag so I could make more. He never volunteers for any task in the kitchen. Thank you for making this a family affair.

    Reply

  4. Is it possible to make this recipe as a bar cookie?  Not sure if it could be modified to be baked in a half sheet.  Any thoughts?

    Reply

  5. Ugh, that’s the WORST! It’s even worse than losing one earring and never being able to find it. (Or dropping it down the sink drain and not wanting to fish it out…) But I absolutely adore these cookies!!

    Reply