Peppermint Patty Cookies
Cookies made with a brownie mix, with a York Peppermint Patty on the inside!
Prep Time15 minutes mins
Cook Time10 minutes mins
Cool Time10 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 cookies
Calories: 457kcal
- 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
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!
Store leftovers in an airtight container at room temperature for 3-4 days.
These cookies freeze well. Freeze in a single layer in an airtight container for up to 3 months.
Calories: 457kcal | Carbohydrates: 85g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 192mg | Potassium: 70mg | Fiber: 1g | Sugar: 56g | Vitamin A: 56IU | Calcium: 11mg | Iron: 2mg