Rich chocolate and cool peppermint come together in these ultra-decadent Chocolate Peppermint Pattie Cookies. A chocolate chunk cookie, topped with a York™ Peppermint Pattie and luscious dark chocolate ganache. Give them a finishing touch with festive red, green, and white nonpareils.
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Why you’ll love Chocolate Peppermint Pattie Cookies
This recipe has a bit of nostalgia for my family. When my kids would visit my in-laws, they would always give them York™ Peppermint Patties as a special treat. One bite and my kids were hooked.
- Chocolate and peppermint are a match made in culinary heaven.
- They are an easy dessert to make because they start with a mix.
- Lots of chocolate flavor.
- There are layers of chocolate and peppermint goodness you can see when you bite into the cookie.
- The peppermint is a nice, unexpected sweet treat.
Ingredients and Equipment
Seven ingredients are all you need for these delicious chocolate York peppermint pattie cookies. They are the perfect harmony of peppermint and chocolate. Add them to your Christmas cookies baking list.
- Double Chocolate Chunk Cookie Mix
- Unsalted Butter, at room temperature
- Large Egg
- Mini Peppermint Patties – I used York ™
- Dark Chocolate Chips
- Heavy Whipping Cream
- Christmas Nonpareils
- Mixing Bowls
- Rubber Spatula
- Cookie Sheets
- Parchment Paper or Silicone Baking Mats
- Cookie Scoop
- Cookie Spatula
- Wire Rack
Tips and Suggestions for Recipe Success
Use two cookie sheets so that while one batch of cookies is cooling you can put another batch in the oven.
Use a cookie scoop for evenly sized cookies. They will bake more evenly.
Place the cookie dough balls at least 2 inches apart on the prepared cookie sheets. They will spread some and you don’t want them baking together.
Gently press the mini peppermint candies into the top of the warm cookies. You want it to adhere but don’t flatten the cookie completely.
You don’t need a double boiler to make the ganache. You warm the heavy whipping cream then pour it over the dark chocolate chips to melt them.
Cool cookies completely on a cooling rack before adding ganache on top of the peppermint pattie.
Use a spoon to put the melted chocolate on top of the peppermint pattie, covering it completely.
What do Peppermint Pattie Cookies Taste Like?
They are soft cookies and it’s full of minty goodness. If you like fudgy cookies, you’ll love this cookie recipe. The combination of mint and chocolate makes them perfect for the holiday season. They are rich so you only want to enjoy one or two at a time.
How do you serve York Peppermint Patty Cookies?
The holidays are the perfect time of year for these rich chocolate cookies. They make a lovely surprise addition to a holiday cookie tray.
A mug of hot chocolate or coffee pairs nicely with these chocolate peppermint pattie cookies that have a hint of mint.
How to Store Chocolate Peppermint Patty Cookies
Store these chocolate peppermint pattie cookies at room temperature for up to five days in an airtight container. I don’t recommend refrigerating them.
More Peppermint Goodness
Peppermint is a staple during the holiday season. Mix up some drinks with peppermint vodka, enjoy a peppermint patty stuffed chocolate cookie, or chill out with an iced peppermint coffee while you enjoy a few chocolate peppermint cookies.
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Chocolate Peppermint Pattie Cookies with Chocolate Ganache
- 1 17.5 ounce Double Chocolate Chunk Cookie Mix Pouch
- ¼ cup unsalted butter
- 2 tablespoons water
- 1 large egg
- 42 York Peppermint Patties
- 1 ¼ cups Dark Chocolate Chips
- ½ cup Heavy Whipping Cream
- Christmas Nonpareils
- Heat oven to 375°F. Line 2 cookie sheets with either parchment paper or silicone baking mats. Set aside.
- In a large bowl, mix cookie mix, softened butter, water, and egg with a spoon until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake for 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool for 2 minutes on a cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
- In a medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High for 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon a generous teaspoonful on top of each peppermint pattie on the cookie; spread to cover the candy. Sprinkle with candy sprinkles.
- Refrigerate cookies until set, about 15 minutes. Store covered in an airtight container at room temperature with waxed paper between layers.