Description
These Peppermint Patty Cookies are a delightful holiday treat featuring a rich, chocolatey cookie dough wrapped around a classic peppermint patty candy. The combination of cocoa, buttery cookie dough, and a sweet mint center creates a perfect balance of flavors for the festive season.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Other
- 1 bag (16-18) mini Peppermint Patties
Instructions
- Combine Dry Ingredients: In a large bowl, add the flour, unsweetened cocoa powder, baking soda, and kosher salt. Whisk these ingredients together until well blended and set aside.
- Cream Butter and Sugars: In a separate large bowl, add the room temperature unsalted butter, light brown sugar, and white sugar. Using an electric mixer, cream the butter and sugars together until the mixture is smooth and fluffy.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully combined. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the dry ingredient mixture to the wet ingredients. Beat until just combined, being careful not to overmix the dough.
- Chill the Dough: Cover the bowl with plastic wrap and place the cookie dough in the refrigerator for about 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper and set them aside.
- Portion Dough: Using a #40 cookie scoop or two tablespoons, scoop out portions of the chilled dough and place them several inches apart on the prepared cookie sheets.
- Shape Cookies with Peppermint Patty: Flatten each cookie dough ball using the bottom of a glass. Place a mini peppermint patty in the center of each flattened dough ball. Carefully pull the dough around the peppermint patty, making sure the dough completely encloses the candy and is sealed well.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until they are set.
- Cool: Allow the cookies to cool slightly on the cookie sheet before transferring them to a cooling rack to cool completely.
Notes
- Be sure to chill the dough well before baking to make it easier to shape around the peppermint patties.
- If the dough becomes too soft to handle while shaping, briefly return it to the refrigerator.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- These cookies are best enjoyed within a few days but can be stored in an airtight container for up to one week.
- You can substitute regular peppermint patties if mini size is unavailable, adjusting dough portions accordingly.