Chocolate Peppermint Patty Cookies are so decadent! These fudgy chocolate cookies are stuffed with a minty Peppermint Patty and drizzled with melted white chocolate on top. Whip up a batch of these minty fresh and chocolatey cookies in just 35 minutes, perfect for any time of year!
These York Peppermint Patty Cookies marry the classic combination of mint and chocolate so perfectly.
We'll be using a York chocolate peppermint instant pudding mix because it has the perfect chocolate peppermint flavor for this recipe!
Using a pudding mix in cookies is also one of my favorite foolproof tricks for making soft and chewy cookies, every time.
We love these cookies all year round, but they're especially perfect for your Christmas cookie trays as well.
If you love minty cookies, you'll love my Andes Mint Cookies, these Chocolate Peppermint Crinkle Cookies, and my Grasshopper Chocolate Mint Cookies!
Shopping List
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Chocolate Peppermint Instant Pudding Mix, Baking Soda, Cocoa Powder Dutch Process, Salt
Candies. York Peppermint Patties, White Chocolate Melts
How to Make Peppermint Patty Cookies
In a large bowl, using a hand mixer or the bowl of a stand mixer on medium speed, cream together softened Butter, Granulated Sugar, and Brown Sugar.
Scrape the sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
Add the Vanilla Extract and the Large Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
Gradually add dry ingredients of All Purpose Flour, Chocolate Peppermint Pudding Mix, Cocoa Powder, Baking Soda, and Salt to the butter mixture until combined. Do not over-mix. (You can mix the dry ingredients in a separate bowl before adding the mixtures together if you prefer, but it's not necessary.)
Using a large size #24 and a Medium size #50 cookie scoop. Scoop 1 large scoop of cookie dough and place it on a baking sheet lined with parchment paper. Place 1 Peppermint Patty on top of cookie dough and press down. Top with a smaller scoop of cookie dough #50 scoop.
Using your hands press cookie dough together and seal around the edges.
Place sealed cookie dough back on the baking sheet.
Chill cookie dough for 15 mins in the refrigerator before baking.
Preheat the oven to 350F Degrees.
Bake at 350 F Degrees for 10-12 minutes or until the edges are set and the center is no longer glossy. Do not overbake.
Allow cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack.
To make the drizzle, melt the White Chocolate Wafers in a small bowl in the microwave for 30 seconds. Stir and repeat until melted.
Place the melted chocolate in a piping bag or Ziploc bag and snip a small corner off. Drizzle over the top of the cookies once cooled in a stripey pattern and let it set before serving or storing the cookies.
Storage & Freezing
Storage: Store these cookies once they have cooled to room temperature in an airtight container for up to 7 days. They are best if enjoyed within 2-3 days.
Freezing: Peppermint Patty Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together, then place them in a Ziploc bag in the freezer.
Substitutions & Variations
- Pudding. Chocolate Pudding or Chocolate Fudge Pudding can be used instead of Chocolate Peppermint Pudding.
- Extract. Substitute Peppermint Extract for Vanilla Extract or Almond Extract to give your cookies a different flavor.
- Patties. Instead of peppermint candies, you can use honey patties, peanut butter patties, or caramel patties for a different flavor!
- Drizzle. The drizzle on top is completely optional, and you can use it in any kind of pattern on top to elevate these cookies to give them an extra special finish. Try using dark chocolate or milk chocolate for a different flavor, or even a different color of melting chocolate wafers to match your special occasion!
- Filling. You could add some chocolate chips to the cookie dough to make these cookies even more chocolatey!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Choosing Ingredients.
To get the best flavors from your cookies, you want to get the good stuff if you can. For instance, using Cocoa Powder Dutch Process instead of regular cocoa powder will take these rich chocolate cookies to the next level.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. This recipe will make 18 Cookies using a size #24 Cookie Scoop.
Baking Sheets.
You can use ungreased cookie sheets if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Seal the Peppermint Patties in cookie dough and form a large disk shape to bake. Large cookies take a bit longer to bake. Edges will be set and soft to the touch. The top will no longer be glossy when they are done.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried this Peppermint Patty Cookies recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Chocolate Cookie Recipes
- Triple Chocolate Pudding Cookies
- Oreo Stuffed Chocolate Chip Cookies
- Cream Cheese Cake Mix Cookies
- Hot Chocolate Cookies
- Chocolate Peppermint Pie Cookies
- Mrs. Fields Chocolate Chip Cookies
- Chocolate Swig Sugar Cookies with Frosting
Peppermint Patty Cookies
Ingredients
- 1 cup Butter Softened
- ¾ cup Brown Sugar 160g
- ¼ cup Granulated Sugar 50g
- 1 teaspoon Vanilla Extract
- 2 Eggs Large
- 2 cups All Purpose Flour 240g
- ¼ cup Cocoa Powder 30g Dutch Process
- 1 Chocolate Peppermint Pudding 3.9oz Box Instant Pudding
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 bag York Peppermint Patties
- ⅓ cup White Chocolate Melts (optional)
Instructions
- In a large bowl using a hand mixer or in a bowl of a stand mixer cream together softened Butter, Granulated Sugar, and Brown Sugar.
- Scrape the sides of the bowl as needed to cream together all ingredients for 2-3 minutes. The butter mixture will turn light and fluffy.
- Add Vanilla Extract and Eggs and continue to cream together. Scrape the sides of the mixing bowl as needed.
- Gradually add dry ingredients of All Purpose Flour, Chocolate Peppermint Pudding Mix, Cocoa Powder, Baking Soda, and Salt to the butter mixture until combined. Do not over-mix.
- Using a large size #24 and a Medium size #50 cookie scoop. Scoop 1 large scoop of cookie dough and place it on a baking sheet lined with parchment paper. Place 1 Peppermint Patty on top of cookie dough and press down. Top with a smaller scoop of cookie dough #50 scoop.
- Using your hands press cookie dough together and seal around the edges. Place sealed cookie dough back on the baking sheet
- Chill cookie dough for 15 mins before baking.
- Pre-heat oven to 350F Degrees.
- Bake at 350 F Degrees for 10-12 minutes or until edges are set and the center is no longer glossy. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack.
- To make the drizzle, melt the White Chocolate Wafers in a small microwave-safe bowl in the microwave for 30 seconds. Stir and repeat until melted. Place the melted chocolate in a piping bag or Ziploc bag and snip a small corner off. Drizzle over cookies once cooled.
Notes
- Storage: Store these cookies once they have cooled to room temperature in an airtight container for up to 7 days. They are best if enjoyed within 2-3 days.
- Freezing: Peppermint Patty Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together, then place them in a Ziploc bag in the freezer.
Rebecca Johnston
Cool Minty and loaded with rich chocolate. Peppermint Patty Cookies are fun year round if you love a good peppermint twist on a chocolate cookie.