Bursting with a peppermint patty surprise inside, Peppermint Patty Stuffed Chocolate Cookies are the perfect holiday treat! If you love peppermint, try my Peppermint Cream Pie or Mason Jar Peppermint Chocolate Treats.
Peppermint Patty Stuffed Chocolate Cookies
There is just something special about the combination of mint and chocolate. Usually, you see that combo everywhere around the holidays, but it can definitely be enjoyed year-round! Just as the York Peppermint Pattie slogan says, ‘Get the Sensation’, you will definitely get that cool sensation on your taste buds when you bite into one of these Peppermint Patty Stuffed Chocolate Cookies! The name might be a mouthful, but so is this cookie that will wake you up as you taste that crisp, cool minty center.
How to Make Peppermint Patty Stuffed Chocolate Cookies
To make these Peppermint Patty Stuffed Chocolate Cookies, I used a similar chocolate cookie recipe as my Chocolate Peppermint Cookies. These are fun to make, and I love ‘hiding’ the peppermint patty inside the dough for even more chocolate and that minty burst of flavor! First, preheat the oven at 350°F, line your baking sheet with parchment paper, and get out your trusty stand mixer!
- With your mixer, beat the butter and both sugars in a large bowl.
- Add in the eggs and vanilla, beating until the eggs are incorporated into the butter and sugars mixture.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture into the wet ingredients and beat together until it is all worked in.
- Scoop the cookie dough into about 2-inch balls and place them on your prepared baking sheet, leaving some space in between each. Flatten them slightly.
Now, it’s time to get the peppermint patties into your cookies!
You can use mini or regular sized peppermint patties. It all depends on your preference. I will get to that debate later. Anyway, unwrap the peppermint patties (yes, I have to clarify that…) and place them in the center of each cookie. Wrap the dough up and around the peppermint patty, covering it as much as you can. Let the cookies chill for about 30 minutes before you bake them. Finally, bake the Peppermint Patty Stuffed Chocolate Cookies for 10-12 minutes, making sure to not overbake them. Let them cool, and for added sweetness, sprinkle them with confectioners sugar or crushed peppermint candies!
Mini vs. Regular Size Peppermint Patties
There is somewhat of a debate around here when it comes to the size of the peppermint patty to use in this cookie. If you go for the mini patty, you will get more of the chocolate flavor from the cookie with a hint of mint as you get to the patty. The regular-sized peppermint patty will have a mintier flavor that stands out more than the chocolate and will be tasted in every bite. Camps were torn on which they liked best… it was a 50/50 split! Some loved the maximum mint and some loved having that perfect chocolate cookie in bites by itself with the mini mint the prize at the center. Feel free to use whichever size YOU prefer!
Looking for More Minty Recipes?
With a burst of minty flavor hiding in the center, Peppermint Patty Stuffed Chocolate Cookies are the perfect holiday treat!
- 1 cup (227g) butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1/2 cup (59g) cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 36 whole peppermint patties, mini or regular-sized
- 1 tablespoon confectioners sugar, for dusting
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Using a stand mixer, beat the butter, brown sugar, and granulated sugar in a large bowl.
- Add in the eggs and vanilla extract. Beat until eggs are incorporated. Scrape down the sides of the bowl and mix in any remaining egg.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Add the flour mixture into the wet ingredients and beat until the flour is just worked in.
Using a 2 tablespoon cookie scoop, scoop the cookie dough and place it about 2 inches apart on the prepared cookie sheet. Flatten gently.
Place an unwrapped peppermint patty in the middle of each cookie.
Bring the dough up around each peppermint patty, completely covering the patty.
Place the cookies on your prepared baking sheet. Chill for 20-30 minutes.
Bake for 10-12 minutes making sure to not over-bake.
Remove the cookies from the oven and let cool completely. Sprinkle the confectioner's sugar over the cookies.
BONUS! You can make this cookie completely homemade!
How to Make Homemade Peppermint Patties?
If you are really feeling motivated, make your own peppermint patties to use in these Peppermint Patty Stuffed Chocolate Cookie Recipe. I have the full recipe here, and the ingredients you will need are:
- 2 1/2 cups confectioner’s sugar, divided
- 1 1/2 teaspoon light corn syrup
- 1/2 teaspoon peppermint extract
- 1 tablespoon shortening
- 10-12 ounces semi-sweet chocolate chips
TO MAKE PEPPERMINT PATTIES:
- Beat 2 1/4 cups confectioners sugar with corn syrup, peppermint extract, shortening, and a pinch of salt using a stand mixer (with paddle attachment) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth.
- Roll mixture out between sheets of parchment paper on a large baking sheet.
- Freeze until firm, about 15 minutes. Remove the top sheet of paper and sprinkle round with confectioners sugar.
- Replace top sheet, then flip round over and repeat sprinkling on the other side.
- Cut out as many rounds as possible with a cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
- Melt chocolate in a medium microwave-safe bowl for 1 minute. Remove and stir, looking to see if all chocolate has melted. If not, return to microwave in 15-second increments until chocolate is melted.
- Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against the rim of the bowl if necessary, then return patty to cookie sheet. Coat remaining rounds, reheating chocolate if necessary.
- Chill patties for about 1 hour before serving.
- Store in an airtight container, making sure patties are separated with wax or parchment paper.