Peppermint Patty Cookies
Peppermint Patty Cookies are a doctored-up brownie mix cookie recipe stuffed with York Peppermint Patties! These rich and super chocolate-y cookies are perfect peppermint lovers!
Did you know that you can make cookies with a brownie mix?! They make super rich and chocolate-y cookies that stay chewy for days. If they last that long! I decided to take brownie mix cookies up a notch by stuffing them with peppermint patties. These Peppermint Patty Cookies did not disappoint! If you are a mint chocolate lover, these are absolutely a must-make! Don't forget about my Peppermint Patty Brownies, too!
Looking for other recipes to put you in the holiday spirit? Check out my Andes Mint Cookies, Rolo Pretzel Turtles, Christmas Rice Krispie Truffles, or my Christmas Tree Brownies!
Ingredients in Peppermint Patty Cookies
- Brownie Mix - I used a Ghirardelli Double Chocolate Brownie mix - it's the only one I use for making brownies...it's so good!
- All-Purpose Flour - just ½ cup to allow the cookies to hold their shape
- Eggs
- Vegetable Oil
- Peppermint Extract - this is optional and I've made them with and without it, but it does add a little extra peppermint flavoring to the cookie!
- Peppermint Patties - of course you can't have Peppermint Patty Cookies without peppermint patties!
Peppermint Patty Cookie Tips
What Kind of Brownie Mix To Use
I have always used Ghirardelli double chocolate brownie mix. It is an 18 ounce sized box and has chocolate chips in the mix, which adds even more chocolate flavor to these cookies!
How To Store Peppermint Patty Stuffed Cookies
These are best stored in an airtight Tupperware container or plastic Ziplock bag at room temperature or in the refrigerator.
How to Freeze Peppermint Patty Cookies
These also freeze very well. To freeze them, place them on a plate or baking sheet and freeze completely. Then transfer to a Ziploc plastic bag or Tupperware container to store in the freezer. Doing the step of freezing on a plate/baking sheet first will prevent the cookies from sticking together as they freeze.
How to Make Peppermint Patty Cookies
These peppermint chocolate cookies are really so easy to make!
Prepare. Start by preheating the oven and prepping the baking sheets. Line your baking sheets with parchment paper or silpat mats.
Mix the cookie dough. In a large bowl, mix together the brownie mix, flour, eggs, oil, water, and peppermint extract. I like to use the paddle attachment on my stand mixer. The batter will be sticky, but it helps if you let it sit for about 5 minutes.
Make the cookie balls. Using a cookie dough scoop, scoop out one cookie dough ball. Place a Peppermint Patty on top of it, and then place another cookie dough ball on top of it. Form the dough around the Peppermint Patty to form one large cookie ball.
Bake. Place 4-5 cookies on each parchment paper lined baking sheet. The cookies will spread out a little bit, but you should be fine if you space them ~2" apart. Bake in the preheated 350 degree oven for 10-12 minutes. The cookies should no longer be "wet" looking on top, but be careful not to over-bake them.
Cool. Allow the peppermint patty cookies to cool for about 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely.
Like this recipe? Check these out, too!
Giant Chocolate Peppermint Cookies
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Peppermint Patty Cookies
Ingredients
- 1 (18 ounce) Ghirardelli Double Chocolate brownie mix
- ½ cup all-purpose flour
- 2 large eggs
- 5 tablespoon vegetable oil
- 1 tablespoon water
- ½ tablespoon peppermint extract optional, but adds extract peppermint flavor
- 9-10 Peppermint Patties
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl with electric mixer, combine the brownie mix, flour, eggs, oil, and extract until combined.
- Let sit for ~5 minutes. This will make it easier/less sticky to roll into balls.
- Taking a cookie scoop, scoop out one dough ball and place a peppermint patty on top of it. Scoop out another dough ball and place on top of the peppermint patty and then press the dough around it, forming a large cookie.
- Place 4-5 cookies onto each baking sheet, depending on how large your baking sheet is. They will spread, so place the cookies at least 2" apart.
- Bake in the preheated oven for 10-12 minutes, until the tops are no longer wet looking. Be mindful not to over-bake! They will set up while they cool.
- Let them cool on a baking sheet for about 10 minutes and then transfer to a cooling rack to cool completely.
- Devour!
