If you love chocolate and peppermint, then these Chocolate Peppermint Pattie Cookies are for you. Because why shouldn’t you enjoy a soft chocolate cookie and peppermint pattie together?
To make the chocolate cookies, first whisk together the flour, cocoa powder, baking soda, cornstarch, and salt in a large bowl. In a separate bowl, whisk together the melted butter and sugars. Then add in and whisk the eggs and vanilla extract.
Pour the wet ingredients into the dry and mix with a silicone spatula until combined. Cover the dough and chill in the refrigerator for 2 hours (or up to overnight).
When the dough is done chilling, preheat the oven to 325° F and let the dough sit out on the counter for 10-15 minutes. Scoop and shape the dough into balls sized around 1 and 1/2 tablespoons, but make the balls a little bit taller than the width. Place about 6 balls of cookie dough onto a lined baking sheet and bake for 12-13 minutes.
Once done baking, place a York Peppermint Pattie on top of each cookie and let cool on the baking sheet for a couple minutes. Then move to a wire rack to continue cooling. These Chocolate Peppermint Pattie Cookies will be ready to enjoy in no time.
Some ingredients notes
York Peppermint Patties – I like to use the classic peppermint patties, but feel free to use whichever you like (dark chocolate, thins, minis…).
Large egg – A room temperature egg will ensure that it is being fully combined with the dough evenly. To quickly bring an egg to room temperature, place it in a bowl of warm water for a few minutes.
Tips
- Allow the cookie dough time to chill. If the chilling is skipped, the cookies may spread too much in the oven.
- When the cookies are done baking, they’ll start to have cracks on the top. The cookies will flatten out a bit once out of the oven but will still be soft and chewy.
- Prepare the peppermint patties by unwrapping them ahead of time so they’ll be ready when the chocolate cookies are out of the oven.
Want more chocolate?
Check out my Chocolate Raspberry Muffins and Fudgy Brownies!
Print
Chocolate Peppermint Pattie Cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
Description
If you love chocolate and peppermint, then these are for you, because why shouldn’t you enjoy a soft chocolate cookie and a peppermint pattie together?
Ingredients
- 1 3/4 cups flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled for a few minutes
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 24 York Peppermint Patties
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt.
- In a medium sized bowl, whisk together the melted butter (cooled for a few minutes) and sugars. Add in the egg and vanilla extract and whisk until combined.
- Add the wet ingredients to the dry and mix with a spatula until combined. Cover the dough and chill for 2 hours (or up to overnight).
- Once chilled, let the dough sit out for 10-15 minutes. Meanwhile, preheat the oven to 325° F and line baking sheets with parchment paper.
- Scoop dough and shape into balls sized 1 and 1/2 tablespoons, but make them a little bit taller than the width. Place about 6 to a baking sheet.
- Bake for 12-13 minutes. The top of the cookies will start to form some cracks.
- Once removed, press a York Peppermint Pattie on top each cookie. Allow the cookies to cool on the baking sheet for a couple minutes. Then transfer to a wire rack to finish cooling.