Peppermint Pattie Stuffed Double Dark Chocolate Cookies

Blog_December 15, 2012

Well, say hello to the “winner” of the Christmas cookie baking event this year. I tried several new recipes this year and shared them with family, co-workers, party-goers, and neighbors. This one definitely got the biggest and best response. Really,  how can any cookie compete with a double dark chocolate cookie stuffed with a York Peppermint patty? Especially right out of the oven. See that picture? Take note of the ooey gooey chocolate chunks and white peppermint yumminess spilling out the middle. Then get your butt in the kitchen and make some! Oh, and try, just try to not eat the batter … it’s ridiculously good.

Recipe notes: These make really big cookies, but the recipe makes about a dozen only. Just keep that in mind in case you want to make a few batches. I suggest doing one batch at a time, rather than doubling ingredients.


  • 1 cup all-purpose flour
  • 1/4 cup unsweetened Special Dark cocoa powder
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped
  • 15 York Peppermint patties (you may have a few left over)


Preheat oven to 350. Line cookie sheets with parchment paper, set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large mixing bowl,  beat butter on medium speed for about 30 seconds. Beat in oil, brown sugar and sugar until well combined. Beat in the egg and vanilla until combined. Taking about 1/4 cup at a time, slowly beat flour mixture into sugar mixture, scraping sides as needed. Stir in chopped chocolate.

Drop one rounded tablespoon of dough onto the prepared cookie sheets. Flatten slightly as you push a peppermint pattie into the dough. Top with another tablespoon of dough. Gently spread the dough around the pattie so it is completely covered by dough. Repeat with remaining dough, placing cookies about 3 inches apart.

Bake for 8-10 minutes or just until edges begin to set. Let cool 1 minute on cookie sheets and then transfer to racks to cool.

Makes: 12-14 cookies (depending on how much dough gets eaten!!)

Recipe source: Publix Grape Winter 2012

Time: ~40 minutes



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