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Peppermint Patty Chocolate Cookies
Chocolate Peppermint Patty Cookies — Very chocolaty, ultra FUDGY, and loaded with chocolate chips and peppermint patties!! If you love mint + chocolate, you’ll adore these easy, soft, and decadent chocolate bombs!!
Chocolate Peppermint Cookies Recipe
I haven’t made any all chocolate cookies since last December. Whoops. That was a serious mistake because these are so, so good. The cookies are fudgy and full of rich chocolate flavor thanks to both cocoa powder and chocolate chips.
There are mini peppermint patties on the top for a burst of minty fresh flavor. Mint screams holiday and winter baking.
They’re slightly chewy around the edges with super soft with tender, pillowy centers. This is definitely my favorite all chocolate cookie dough base.
What’s in Peppermint Patty Cookies?
To make these chocolate peppermint Christmas cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Cream or half-and-half
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Peppermint patties
How to Make Peppermint Patty Cookies
Cream together the butter and sugars, then add in the vanilla, egg, and cream. The dry ingredients are added last. Stir the chocolate chips in gently.
Form the cookie dough into balls, then chill for at least 3 hours. Once chilled, press about 3 or 4 peppermint patty pieces to the top of each mound.
Bake the chocolate peppermint cookies until the edges have set and the tops are just set, even if slightly undercooked and glossy in the center.
How to Store These Cookies
These chocolate peppermint Christmas cookies will keep airtight at room temperature for up to 5 days, or in the fridge for up to 1 week.
Tips for Making Peppermint Patty Cookies
There are two tablespoons of cream (or half-and-half) in the dough, which makes the cookies creamy and moist but also makes for a very soft dough so it must be chilled before baking.
The cream also helps combat dryness, which can plague chocolate cookies because of the drying effects of cocoa powder. Just make sure not to overbake and you’ll be rewarded with chocolate overload, in the best possible way.
If you can’t get your hands on mini peppermint patties, buy the larger ones and cut them into smaller pieces.
Ingredients
- ▢ ½ cup unsalted butter , softened (1 stick)
- ▢ ½ cup granulated sugar
- ▢ ½ cup light brown sugar , packed
- ▢ 1 large egg
- ▢ 1 ½ teaspoons vanilla extract
- ▢ 2 tablespoons cream or half-and-half
- ▢ 1 ¼ cups all-purpose flour
- ▢ heaping 1/2 cup , almost 2/3 cup unsweetened natural cocoa powder
- ▢ 1 teaspoon baking soda
- ▢ ¼ teaspoon salt , or to taste
- ▢ 2 cups semi-sweet chocolate chips
- ▢ about 1 1/2 to 2 cups quartered peppermint patty pieces , i.e. York brand (or halved if using peppermint patties minis )
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Flatten the dough mounds about halfway and add about 3 or 4 peppermint patty pieces to the top of each mound, pressing them in firmly so they adhere.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Peppermint Patty Chocolate Cookies
Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cream or half-and-half
- 1 ¼ cups all-purpose flour
- heaping 1/2 cup almost 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 2 cups semi-sweet chocolate chips
- about 1 1/2 to 2 cups quartered peppermint patty pieces i.e. York brand (or halved if using peppermint patties minis )
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Flatten the dough mounds about halfway and add about 3 or 4 peppermint patty pieces to the top of each mound, pressing them in firmly so they adhere.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
Notes
Nutrition
Peppermint Patty Chocolate Cookies - AverieCooks.com
