Peppermint Patty Chocolate Cookies
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
20
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Calories
356 kcal
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Course
Baked Goods
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Cuisine
American
Peppermint Patty Chocolate Cookies
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Very chocolaty, ultra FUDGY, and loaded with chocolate chips and peppermint patties!! If you love mint + chocolate, you'll adore these easy, soft, and decadent chocolate bombs!!
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Ingredients
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cream or half-and-half
- 1 ¼ cups all-purpose flour
- heaping 1/2 cup almost 2/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt or to taste
- 2 cups semi-sweet chocolate chips
- about 1 1/2 to 2 cups quartered peppermint patty pieces i.e. York brand (or halved if using peppermint patties minis )
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Flatten the dough mounds about halfway and add about 3 or 4 peppermint patty pieces to the top of each mound, pressing them in firmly so they adhere.
- Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. Alternatively, unbaked dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies.
Nutrition Information
Show Details
Serving
1
Calories
356kcal
(18%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Cholesterol
25mg
(8%)
Sodium
114mg
(5%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 25mg | 8% |
| Sodium | 114mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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