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Peppermint Patty Chocolate Cookies

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!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 20
Calories: 356 kcal
Course: Baked Goods
Cuisine: American

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 )

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  6. 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.
  7. 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.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  9. 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.
  10. 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.
  11. 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

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

% 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.