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
Units
Scale
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.