Melted Peppermint Patty Cookies are the ultimate treat for chocolate and mint lovers! These soft, fudgy cookies are topped with a gooey, melted peppermint patty, creating a rich and refreshing flavor combination. Perfect for the holidays or anytime you crave a chocolate-mint indulgence, these cookies are easy to make and absolutely irresistible.
Why You’ll Love This Recipe
- Chocolate & Mint Perfection – The rich chocolate base pairs beautifully with the refreshing peppermint patty topping.
- Soft & Chewy Texture – These cookies stay soft and fudgy for days.
- Easy to Make – Simple ingredients and straightforward steps make these cookies a breeze.
- Festive & Fun – Great for holiday baking, cookie exchanges, or gifting.
- Make-Ahead Friendly – The dough can be prepared in advance for convenience.
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
- Egg
- Vanilla extract
- Peppermint extract (optional)
- Peppermint patties
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream the Butter & Sugars – In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients – Mix in the egg, vanilla extract, and peppermint extract (if using).
- Combine Everything – Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Shape & Bake – Scoop out cookie dough balls and place them on the prepared baking sheet. Bake for 8-10 minutes, until the edges are set but the center is still soft.
- Add the Peppermint Patty – Immediately place a peppermint patty on top of each warm cookie. Let it sit for a minute to soften, then gently spread it with a knife or spoon for a melted effect.
- Cool & Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: About 18 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling Time: 10 minutes
- Total Time: 35 minutes
Variations
- Extra Chocolatey – Stir in chocolate chips for a double chocolate version.
- Gluten-Free Option – Use a gluten-free flour blend for a wheat-free version.
- Thin Mint Style – Swap peppermint patties for Andes mints for a different texture.
- Festive Touch – Sprinkle crushed candy canes on top while the peppermint patty is melted.
- Stuffed Version – Instead of placing the patty on top, wrap the cookie dough around it for a hidden surprise inside.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week for extra freshness.
- Freezing: Freeze baked cookies or raw dough balls for up to 3 months.
- Reheating: Microwave for 5-10 seconds to soften the chocolate topping.
FAQs
Can I use mini peppermint patties instead?
Yes! Mini patties work great for smaller cookies or bite-sized treats.
How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking if your cookies tend to spread too much.
Can I use dark chocolate instead of cocoa powder?
No, cocoa powder is needed for the correct texture, but you can use dark cocoa powder for a richer taste.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for the best freshness.
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze it for later use.
How do I get a perfectly melted peppermint patty topping?
Let the patty sit on the hot cookie for a minute, then gently spread it with a knife or spoon.
Can I use a boxed brownie mix instead of homemade dough?
Yes, a brownie mix can work, but the texture may be slightly different.
Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts add a nice crunch.
What other toppings can I use?
Try drizzling with white chocolate or adding crushed peppermint candy.
Are these cookies good for holiday gifting?
Yes! They make a fantastic holiday treat and are easy to package for gifts.
Conclusion
Melted Peppermint Patty Cookies are a must-try for chocolate and mint lovers. With their soft, fudgy texture and creamy peppermint topping, these cookies are a perfect treat for any occasion. Bake a batch today and enjoy the delicious combination of rich chocolate and refreshing peppermint!
PrintMelted Peppermint Patty Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, fudgy chocolate cookies stuffed with melted peppermint patties, creating the perfect balance of rich chocolate and cool mint!
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 12–14 small peppermint patties (like York Peppermint Patties)
For the Topping (Optional):
- 1/2 cup (90g) chocolate chips, melted
- Crushed peppermint candies (for garnish)
Instructions
Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
2. Assemble the Cookies
- Scoop about 2 tablespoons of dough and flatten slightly in your hand.
- Place a peppermint patty in the center, then wrap the dough around it, sealing the edges.
- Roll into a smooth ball and place on the baking sheet, leaving space between each cookie.
3. Bake & Cool
- Bake for 9-11 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
4. Add the Toppings (Optional)
- Drizzle melted chocolate over cookies and sprinkle with crushed peppermint candies.
- Let the chocolate set before serving.
Notes
- For an extra fudgy cookie, chill the dough for 30 minutes before baking.
- No peppermint patties? Use Andes mints or a spoonful of mint chocolate spread instead.
- Storage: Store in an airtight container for up to 5 days, or freeze for longer.
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