Peppermint Patty Cookies
Cookies made with a brownie mix, with a York Peppermint Patty on the inside!
Servings: 9 cookies
Calories: 457kcal
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!
Notes
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.
Nutrition
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