Description
Soft, fudgy chocolate cookies stuffed with melted peppermint patties, creating the perfect balance of rich chocolate and cool mint!
Ingredients
Units
Scale
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.