Chocolate Peppermint Patty Cookies

These cookies are perfect for any occasion. The combination of a rich, dark chocolatey cookie covered with a luscious peppermint cream, then drizzled with decadent chocolate ganache makes these as popular with the adults as they are with the kids. When I need a treat for the kids to take to school or something to bring to a potluck, these amazing cookies are always a hit.

There are several steps, but none of them are very difficult. Follow our easy step-by-step instructions and you’ll be rewarded with a cookie that’s sure to become your new favorite!

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Chocolate Peppermint Patty Cookies

These yummy cookies are like a peppermint patty in cookie form. The double chocolate cookie is topped with peppermint cream, then a dark chocolate ganache is drizzled over the top.

Servings

cookies

Ingredients

Chocolate Cookie

• 1-2/3 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 12 Tbsp unsalted butter, (1-1/2 sticks), melted then cooled
• 2/3 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs, 1 egg + 1 extra yolk at room temperature
• 2 tsp vanilla extract
• 1 cup dark chocolate chips

Peppermint Patty Cream

• 2 cups confectioners' sugar
• 1-1/2 Tbsp unsalted butter, softened
• 3 Tbsp evaporated milk
• 1/4 tsp canola oil
• 1/4 tsp vanilla extract
• 1/4 tsp peppermint extract

Chocolate Ganache

• 4 ounces dark chocolate, chopped
• 3 Tbsp heavy cream

Servings cookies Ingredients Chocolate Cookie 1-2/3 cups flour 1/2 cup unsweetened cocoa powder 1/2 tsp baking soda 1/4 tsp salt 12 Tbsp unsalted butter, (1-1/2 sticks), melted then cooled 2/3 cup brown sugar 1/2 cup granulated sugar 2 eggs, 1 egg + 1 extra yolk at room temperature 2 tsp vanilla extract 1 cup dark chocolate chips Peppermint Patty Cream 2 cups confectioners' sugar 1-1/2 Tbsp unsalted butter, softened 3 Tbsp evaporated milk 1/4 tsp canola oil 1/4 tsp vanilla extract 1/4 tsp peppermint extract Chocolate Ganache 4 ounces dark chocolate, chopped 3 Tbsp heavy cream

Instructions

Chocolate Cookies

1. Preheat oven to 350° F.
2. In a medium bowl, combine the flour, cocoa powder, salt, and baking soda; set aside. In a large bowl, combine the cooled butter, brown sugar, and granulated sugar. Stir in the egg, egg yolk, and vanilla extract. Make sure the mixture is well combined.
3. Gradually add the dry ingredients and stir together until the mixture forms a dough. At first it will seem crumbly, but keep mixing and it will come together. Use your hands, if necessary. Gently stir in the dark chocolate chunks.
4. Roll dough into balls about 1-1/2 inches in diameter; place on a silpat or nonstick baking sheets, leaving about 2" space between balls. Flatten each ball a bit so they don't end up being a round ball. Bake for 8 to 10 minutes, until the middle is set; be careful not to over bake. Cool completely.

Peppermint Cream

1. In the bowl of an electric mixer, combine the confectioners' sugar, butter, milk, oil, vanilla, and peppermint extract. Beat the mixture until it is smooth and creamy. With a small spatula, gently spread the peppermint cream evenly on the tops of the cookies.

Chocolate Ganache

1. In a small pan over low heat, warm the cream until it comes to a simmer. Remove from heat and immediately stir in chopped dark chocolate. Stir until the ganache is completely smooth. Dip a fork into the chocolate and drizzle over the cookies.

Notes:  Make sure that you flatten the top of each cookie dough ball before baking. This will help create the round shape you’ll need to spread the peppermint cream on them.

When drizzling the ganache over the cookies, you can place the cookies on a piece of parchment paper, this will make clean up super easy; however, another favorite method of mine is to place the cookies on a cooling rack and set the entire rack over a sheet pan or piece of foil. The chocolate will run off the cookies and through the rack. This will help ensure you don’t end up with messy edges around your cookies.

You can drizzle the ganache with a fork, drizzling it off the tines of the fork. If you prefer, you can scoop the ganache into a zip top bag, clip off a very small piece of a corner, then pipe the ganache onto your Chocolate Peppermint Patty Cookies.