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!
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!
These are best stored in an airtight Tupperware container or plastic Ziplock bag at room temperature or in the refrigerator.
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.
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.
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