Peppermint Patty Cookies
These Peppermint Patty Cookies are the ultimate holiday treat! A buttery, chocolate-rich slice-and-bake cookie gets topped with York Peppermint Patties, dipped in semisweet chocolate, and finished with a sprinkle of crushed candy canes. The recipe makes about 52 cookies - plenty to share at Christmas parties, cookie swaps, or package up as gifts. They’re festive and easy to make ahead!I recommend purchasing two 17.3 oz. family size bags of York Peppermint Patties. Each bags holds about 35 patties (which means extra to snack on!).
Equipment
- parchment paper
- baking sheets (2)
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup dark cocoa powder sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine grain sea salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 52 York peppermint patties from two 17.3 oz. family size bags
- 2 cups semisweet chocolate chips one 12 oz. package
- 2 tablespoons vegetable shortening or coconut oil
- 6 candy canes crushed
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high speed for 30 seconds, until creamy. Add the sugar, cocoa powder, baking powder, and salt. Mix well; scrape down the bowl and mix again until no streaks of butter remain.
- Beat in the egg and vanilla extract. Add the flour. Mix on low speed until a thick, unsticky dough is achieved.
- Divide the dough in half. Roll each dough half into a 10-inch-long baton (or log shape). Wrap each baton in parchment paper or plastic wrap; chill for 1 hour. This stiffens the dough and makes it firm enough to slice.
- Meanwhile, remove the York peppermint patties from their wrappers.
- Preheat the oven to 375°F. Cover two large baking sheets with parchment paper.
- Cut each chilled log into rounds slightly greater than 1/4-inch width, with a sharp knife (about 3/8-inch). You should get 24-26 cookies from each log. Place on the prepared baking sheets.
- Bake for 7-9 minutes, or until the edges are firm. Remove the cookies from the oven and leave them on the baking sheet. Immediately (and carefully) top each cookie with a peppermint patty candy (do not press down or squish it into the cookie – just lay it on top). Allow the assembled cookies to stand at room temperature on the baking sheets until the chocolate coating on the peppermint patties melts slightly and turns glossy, at least 10 minutes. This adheres them to the cookies. Let them cool all the way down to room temperature, or place them in the refrigerator to speed setting.
- When the peppermint patties are set, make the chocolate coating.
- For the chocolate coating, place the chocolate chips in a medium microwave-safe bowl. Add the shortening. Heat at 30 second intervals in the microwave at 100% power, stirring well between intervals and allowing the residual heat from the bowl do most of the melting. (This prevents over-heating the chocolate.)
- Dip the tops of the cookies in the chocolate, or spoon the chocolate over each cookie on the pan. While the chocolate is still wet, sprinkle each cookie with the crushed candy canes. Allow the cookies to set at room temperature, or transfer them on the cookie sheets to the refrigerator to speed setting.
- When cookies are set, store them in an airtight container between sheets of parchment or waxed paper. They will keep for 5-7 days at room temperature.
Notes
Chocolate Coating: Let the bowl’s residual heat do most of the melting so the chocolate doesn’t get overheated. Overheating the chocolate will cause a white film to develop on the set cookies.
Storage: Store in an airtight container with parchment or wax paper between layers. They keep 5 days at room temperature or up to 7–9 days in the fridge.
Tried this recipe?Let us know how it was!