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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.
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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.

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

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