Needed: an intervention.
Reason: I can’t stop eating these cookies.
Solutions: none required — just more cookies.
I learned a random lesson: do not hire me to drizzle anything. I’m not a professional drizzler. But despite my lack of technique, these cookies are dangerously good.
I have been on a homemade peppermint pattie kick ever since I made the peppermint pattie brownies a while back. Those brownies remain a favorite, but I get bored easily, so I adapted the idea into a cookie. The result is a chewy chocolate cookie with dark chocolate chunks, topped with a smooth peppermint cream and finished with a thin ganache drizzle. They’re portable, less messy than brownies, and somehow more addictive.
These cookies are perfect for a couch day — grab a few without worrying about crumbs — and they’re equally dangerous right before bed. The cookies themselves are simple: a tender, chocolatey base loaded with dark chocolate, then topped with a creamy peppermint filling that tastes like a soft peppermint patty. If you love peppermint patties, these feel like an elevated, slightly more indulgent version. Dark chocolate for antioxidants, peppermint for freshness — basically a fancy breath mint that happens to be a cookie.
Cookie breath mints. I’d like that to catch on.
Peppermint Pattie Cookies
Yield:
20
cookies
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 sticks, 12 tablespoons unsalted butter, melted and cooled
- 1 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips (or chopped dark chocolate)
Peppermint Pattie Cream
- 2 cups powdered sugar
- 1 1/2 tablespoons unsalted butter, softened
- 3 tablespoons evaporated milk
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Ganache:
- 3.5 ounces dark chocolate, chopped
- 2.5 tablespoons heavy cream
Instructions
-
Preheat the oven to 350°F (175°C).
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In a bowl, whisk together the flour, cocoa powder, baking soda and salt. In another bowl, combine the cooled melted butter with the brown and granulated sugars until evenly mixed. Stir in the egg, egg yolk and vanilla. Gradually add the dry ingredients and mix until a dough forms — it may be crumbly at first but will come together; you can use your hands if needed. Fold in the dark chocolate chunks or chips.
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Roll the dough into 1 to 1 1/2-inch balls and place them about 2 inches apart on a nonstick baking sheet. Bake 8–10 minutes, until the centers are just set. Do not overbake. Let the cookies cool completely before adding the filling.
Peppermint Pattie Cream
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While the cookies cool, place the powdered sugar, softened butter, evaporated milk, vegetable oil, vanilla and peppermint extracts in the bowl of an electric mixer. Beat until smooth and creamy. Use a spatula to spread an even layer of peppermint cream on each cooled cookie.
Ganache
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Place the chopped dark chocolate in a bowl. Heat the heavy cream until just simmering, then pour over the chocolate and let sit for a minute. Stir until smooth and slightly glossy. Allow the ganache to cool and thicken slightly, then drizzle lightly over the peppermint cream-topped cookies.
Notes
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