Melted Peppermint Patty Cookies are a delightful holiday-inspired treat that combines rich chocolate cookies with gooey melted peppermint patties. With their indulgent flavor and festive charm, these cookies are perfect for cookie swaps, holiday parties, or simply satisfying your chocolate-mint cravings.
Why You’ll Love This Recipe
- Combines the rich flavors of chocolate and peppermint in every bite.
- Soft and chewy cookies with a melted, gooey peppermint center.
- Easy to make and perfect for holiday gifting or parties.
- A fun twist on classic chocolate cookies.
- Ideal for mint lovers and chocolate enthusiasts alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Peppermint patties (mini or regular size, unwrapped)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8–9 minutes, or until the cookies are just set.
- Remove the cookies from the oven and immediately press a peppermint patty into the center of each cookie, allowing it to melt slightly.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 8–9 minutes per batch
- Total Time: 25–30 minutes
Variations
- Extra Minty: Add ½ teaspoon of peppermint extract to the dough for an extra burst of mint flavor.
- Dark Chocolate Lovers: Use dark cocoa powder for a richer chocolate base.
- Double Peppermint: Sprinkle crushed peppermint candies or candy canes on top of the melted patties for added texture and flavor.
- Gluten-Free Option: Substitute a 1:1 gluten-free baking flour.
- Stuffed Cookies: Wrap the dough around a peppermint patty for a hidden minty surprise.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze baked cookies or raw dough balls for up to 3 months. For baked cookies, thaw at room temperature before serving. For dough, bake directly from frozen, adding an extra minute to the bake time.
- Reheating: Warm cookies in the microwave for 10–15 seconds to soften the peppermint patty center.
FAQs
Can I use a different type of chocolate candy?
Yes, you can use other chocolate-mint candies like Andes mints or junior mints.
How do I keep the cookies soft?
Don’t overbake them, and store in an airtight container with a slice of bread to maintain moisture.
Can I make these cookies without cocoa powder?
The cocoa powder provides the chocolate base, so it’s essential for this recipe.
What type of peppermint patties work best?
Mini peppermint patties are easiest to use, but regular-sized ones can be cut in half if needed.
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days. Let it soften slightly before scooping and baking.
How do I ensure the peppermint patties don’t melt too much?
Add the patties immediately after baking and let the cookies cool at room temperature. Avoid reheating once the patties are added.
Can I use this recipe for holiday cookie exchanges?
Absolutely! These festive cookies are a hit at holiday parties and cookie swaps.
How do I make the cookies more festive?
Sprinkle crushed candy canes or festive sprinkles on top of the melted peppermint patties.
Can I double the recipe?
Yes, this recipe doubles easily to make a larger batch.
Conclusion
Melted Peppermint Patty Cookies are a festive and delicious treat that’s sure to impress. With their soft, chocolatey base and gooey peppermint centers, these cookies are perfect for the holiday season or any time you’re in the mood for a chocolate-mint indulgence. Share them with friends and family or keep a batch for yourself—you won’t be disappointed!
Print
Melted Peppermint Patty Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich chocolate cookies are topped with a gooey melted peppermint patty for the perfect balance of chocolatey goodness and cool minty flavor.
Ingredients
For the Cookies:
- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter (softened)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
For the Topping:
- 15 mini peppermint patties (such as York Peppermint Patties)
Instructions
Prepare the Dough:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Cream Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape and Bake the Cookies:
- Form the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
- Bake:
- Bake for 8-10 minutes, or until the edges are set but the centers are slightly soft.
- Add Peppermint Patties:
- Remove the cookies from the oven and immediately press a mini peppermint patty gently into the center of each cookie. The heat from the cookies will slightly melt the patties.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flair, drizzle the cookies with melted white chocolate or sprinkle with crushed peppermint candies after adding the patties.
- The cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Store cookies in an airtight container at room temperature for up to 4 days.