peppermint patty stuffed chocolate cookies
‘Tis the season for all the cookies! These decadent chocolate beauties have a surprise peppermint patty hiding inside. They are such a fun treat to assemble, decorate and eat!
My sister started making a version of these around Christmas years and years ago, and they feel so nostalgic when I eat one! Back then we sometimes had cookies that leaked out the peppermint while baking, and it led to many frustrating moments. This recipe I made sure to test different sizes of cookies, warm and chilled dough, room temperature versus frozen peppermint patties, and a combo of all of these to make sure I got them just right. I never had any leakages…hooray! I’m not sure if we used to use a different brand of patties, but for these ones specifically I used the York peppermint patties that I found at Bulk Barn.
peppermint patty stuffed chocolate cookies
yields: about 12 cookies
ingredients
1 cup (227 g) softened salted butter
1 cup (200 g) granulated sugar
3/4 cup (150 g) packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon of salt
1 1/4 (125 g) cups unsweetened cocoa powder
1 3/4 (219 g) cups all-purpose flour
12 peppermint patties (I used the York brand and found them at Bulk Barn) - freeze these to be extra sure they won’t leak in the oven
For topping: 2-3 tablespoons white chocolate melting wafers, crushed candy canes, sprinkles
to make the cookies
Preheat oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat (I usually use my silpat mats), and set aside.
In a large bowl, cream together the butter, brown sugar and granulated sugar for 3-5 minutes on medium high, until the mixture has lightened in colour and is fluffy in texture. You may want to stop the mixer, and use a spatula to scrape down the sides of the bowl a few times as you mix.
Add the eggs, one at a time, and mix on medium high until fully incorporated. Add the vanilla extract, and mix on medium until incorporated.
In a separate large bowl, whisk the baking soda, salt, cocoa powder, and flour together. With the mixer on low, slowly add the dry ingredients into the wet. Stop mixing once combined, and scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed.
Scoop a few tablespoons of dough into your hand, press a peppermint patty into the center, and form a disc of dough around it. I made all of my cookies 70 g to be precise. If you make them too small the peppermint patty may melt and leak out before the cookie is cooked.
Gently press the tops down to flatten them a bit if you’re looking for a flat top, and move to the prepared baking sheet. Transfer to the freezer for 10 minutes before baking if the dough seems quite soft.
Bake for 9-11 minutes. My general rule of thumb is that the middle should not quite look set when you remove them from the oven! Do one test cookie to check what your ideal bake time is if you’d like. Allow to cool for 5-10 minutes before transferring to a cooling rack.
In a small bowl, melt a 2-3 tablespoons of white chocolate wafers, stirring often to keep from burning. Transfer to a piping bag with a small tip, or simply a small plastic bag with a small hole cut in a corner. Drizzle the cookies to your liking, and immediately add sprinkles, crushed candy cane, etc. Serve!
Store in an airtight container for 3-4 days, or freeze immediately and will keep for several months.
tip:
check on the cookies when there’s about 3 minutes left. if they’re not flattening as much as desired, press them down gently with a solid metal flipper!
freezing the peppermint patties beforehand will help them hold their shape in the oven and is a protective measure against leaking!
happy cookie making!
-kelsey
