Peppermint Patty Chocolate Cookies
I haven’t made any all chocolate cookies since last December. Whoops. That was a serious mistake because these are so, so good.
The cookies are fudgy and full of rich chocolate flavor thanks to both cocoa powder and chocolate chips.
There are mini peppermint patties on the top for a burst of minty fresh flavor. Mint screams holiday and winter baking.
They’re slightly chewy around the edges with super soft with tender, pillowy centers. The dough base is adapted from Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies and although I remember those cookies as being good, this version is a total winner. This is definitely my favorite all chocolate cookie dough base.
There are two tablespoons of cream (or half-and-half) in the dough which makes the cookies creamy and moist but also makes for a very soft dough so it must be chilled before baking.
The cream also helps combat dryness which can plague chocolate cookies because of the drying effects of cocoa powder. Just make sure not to overbake and you’ll be rewarded with chocolate overload, in the best possible way.
Peppermint Patty Chocolate Cookies
The cookies are fudgy and full of rich chocolate flavor thanks to both cocoa powder and chocolate chips. There are peppermint patties on the top for a burst of minty fresh flavor. They're slightly chewy around the edges with super soft with tender, pillowy centers. Two tablespoons of cream (or half-and-half) in the dough makes the cookies creamy and moist but also makes for a very soft dough so it must be chilled before baking. Make sure not to overbake.
Yield: about 19 to 21 medium/large cookies
Prep Time: 10 minutes
Cook Time: about 8 to 10 minutes
Total Time: 3+ hours, for chilling
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons cream or half-and-half
- 1 1/4 cups all-purpose flour
- heaping 1/2 cup (almost 2/3 cup) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 2 cups semi-sweet chocolate chips
- about 1 1/2 to 2 cups quartered peppermint patty pieces, i.e. York brand (or halved if using peppermint patties minis which I used)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little 'grainy' and almost as if it's separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Flatten the dough mounds about halfway and add about 3 or 4 peppermint patty pieces to the top of each mound, pressing them in firmly so they adhere. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 10 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet completely. I let them cool on the baking sheet and don't use a rack. Cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. Alternatively, unbaked dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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