Description
Festive holiday baking reaches new heights with melted peppermint patty cookies, delivering rich chocolate and cool mint in one irresistible treat. Chocolate lovers and dessert enthusiasts will savor these delightful morsels that bring winter magic to your cookie plate.
Ingredients
Scale
Main Baking Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sugars and Fats:
- ½ cup (115 g) unsalted butter (softened)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar (light or dark)
Binding and Flavoring Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 15 mini peppermint patties (such as York Peppermint Patties)
Instructions
- Prepare a rich chocolate dough by combining flour, cocoa powder, baking soda, and salt in a medium mixing bowl, ensuring all dry ingredients are evenly distributed.
- In a separate large bowl, cream butter with granulated and brown sugars until the mixture becomes light, airy, and develops a pale, fluffy texture.
- Incorporate egg and vanilla extract into the butter mixture, blending thoroughly until the ingredients are seamlessly integrated and the batter appears smooth.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a uniform chocolate cookie dough without overmixing.
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- Using a spoon or cookie scoop, form consistent dough balls and arrange them strategically on the prepared baking sheets, maintaining appropriate spacing to allow for spreading.
- Bake the cookies for 8-10 minutes, watching for slightly set edges and soft centers that indicate perfect chocolate cookie consistency.
- Immediately after removing from the oven, delicately press a mini peppermint patty into the center of each warm cookie, allowing the residual heat to gently melt the chocolate mint filling.
- Allow cookies to rest on the baking sheet for 5 minutes to stabilize, then transfer to a wire cooling rack to complete the cooling process and set the peppermint patty.
Notes
- Ensure butter is at room temperature for smooth, even mixing and better cookie texture.
- Use Dutch-processed cocoa powder for a deeper, richer chocolate flavor that complements the peppermint patties.
- Avoid overmixing the dough to prevent tough, dense cookies; stop mixing as soon as ingredients are just combined.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Select fresh, high-quality peppermint patties for the best melting and flavor integration.
- Work quickly when placing patties on hot cookies to ensure they melt evenly without burning.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 143
- Sugar: 9 g
- Sodium: 54 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 21 mg