A refreshing and chewy cookie that incorporates peppermint patties in both the dough and as a topping. These peppermint patty cookies are a delicious chocolatey and minty treat perfect for any time of the year!
As a kid, I loved York peppermint patties and they were always my favorite sweet movie theater snack. When I saw them in the store the other day, I decided to indulge in a bit of nostalgia and devise a cookie recipe centered on that chocolate mint treat. With broken up peppermint patties in the dough and sprinkled as a topping, these cookies have the perfect balance of mint and chocolate along with a delicious sweet chewy texture as a well!
Key Components and Tips:
- I used the small York peppermint patties in this recipe, but you can use whatever peppermint patties you can find in the store.
- These cookies are best when the dough sits in the fridge for at least 4 hours or all day/ overnight.
- These cookies do spread so be sure to leave at least 2 inches in between cookie scoops.
- To get just the right circular cookie shape, I recommend using a tablespoon cookie scoop or ice cream scoop. In a pinch, you can also shape them using a large spoon.
Peppermint Patty Cookies
Refreshingly minty with just the right amount of chew, these cookies are full of peppermint patties in both the dough and topping.
Equipment
- 1 cookie sheet tray
- 1 handheld mixer
Ingredients
- 8 tbsp butter, room temp
- ¾ cup dark brown sugar
- ¼ cup sugar
- 1 tbsp vanilla extract
- 1 egg, room temp
- 1 tbsp heavy cream (Can sub 1 tbsp sour cream)
- 1 cup Peppermint patties, plus more for topping roughly 12 small York patties
- 1½ cup flour
- ½ tsp baking powder
- 1 tbsp cocoa powder
Instructions
- Using a handheld mixer, cream butter and sugars together until paler and fluffier, about 3 minutes.
- Add egg, vanilla, heavy cream and mix.
- Take a cup of the peppermint patties and using your hands, break them down into very small pieces into the batter. Mix with handheld mixer until fully incorporated.
- Add in four, cocoa powder, and salt and mix until dough comes together. Refrigerate for at least an hour but ideally 4 or more.
- When ready to bake, heat oven to 350° and line a sheet tray with parchment paper. Using a tablespoon scoop or ice cream scoop, scoop cookies making sure to have enough space between them. You'll need to do this in two batches if you don't have two sheet trays.
- Bake in oven for 12 minutes or until the tops no longer wobble.
- After taking them out of the oven, break up a few peppermint patties into medium-small chunks and nestle gently in the tops of the cookies. Let cool and enjoy!