York Peppermint Patty Fudge Cookies.

Super fudgy brownie cookies filled with York Peppermint Patties.

Super fudgy brownie cookies filled with York Peppermint Patties | sallysbakingaddiction.com

I’m a seasonally confused person. I bake pumpkin muffins in August, wear scarves in May, live in my Uggs, and Christmas shop in my flip flops. To me, flavors (and apparently shoes) know no seasons.

Mint and chocolate are just plain meant to be and I’m not about to wait until Christmas to share these with you!

Super fudgy brownie cookies filled with York Peppermint Patties | sallysbakingaddiction.com

Super fudgy brownie cookies filled with York Peppermint Patties | sallysbakingaddiction.com

These sinfully rich and fudgy chocolate cookies are a chocoholics dream. While I continue to insist I am not a huge chocolate fan, anything chocolatey looking like this is simply irresistible.

My trusted friends over at Cooks Illustrated have a proven chewy and thick chocolate fudge cookie recipe.  The recipe is pretty basic and comparable to a brownie recipe.  Melted chocolate, butter, eggs, sugar, and cocoa powder.  They add a little baking powder to give the cookies some lift and brown sugar to keep the cookies soft.

I precisely followed the recipe.  While it’s not complicated by any means, it does require 4 separate bowls for different ingredients as you are preparing the dough.  Completely worth the extra dishes if you ask me.

I added an extra tablespoon of flour to the recipe because the dough was too sticky to handle.  I also added a handful of semi-sweet chocolate chips and crushed York Peppermint Patties.   A last minute, but totally necessary addition.

Super fudgy brownie cookies filled with York Peppermint Patties | sallysbakingaddiction.com

Rather than mixing the peppermint patties directly into the dough, I pressed pieces on top of the cookies after I rolled them on a cookie sheet.

If the peppermint patties were rolled onto the bottom of the cookie, the peppermint patty goo would inevitably melt first and spread – preventing the cookie dough from baking evenly. You want the goo to melt on top, not underneath the cookie. 😉

Super fudgy brownie cookies filled with York Peppermint Patties | sallysbakingaddiction.com

These cookies are like biting into a gooey brownie, soft cookie, and melted peppermint patty all at once.  They’re sinfully rich, incredibly dense, and monster-thick.  Exactly how I like my cookies. 😉

Break out your Thanksgiving fat pants a little early this year!

York Peppermint Patty Fudge Cookies

Yield: 2 dozen cookies

Print Recipe

Super fudgy brownie cookies filled with York Peppermint Patties.


  • 1 cup + 1 Tablespoon (133g) all-purpose flour
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped (I used 2 Ghirardelli chocolate bars)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 5 Tablespoons (75g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (180g) semi-sweet chocolate chips
  • 14 snack size York Peppermint Patties, chopped


Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir. Continue to melt in 30 second increments until fully melted and smooth. Set aside. In a small bowl, whisk the eggs and vanilla. Set aside.

With an electric or stand mixer with paddle attachment on medium speed, beat the butter until smooth and creamy - about 1 minute. Beat in the sugars, scraping down the sides every 10 seconds or so. The mixture will be granular. Mix in the beaten egg/vanilla until incorporated. Add the chocolate in a steady stream and beat until combined. Add the dry ingredients on slow speed. Fold in the chocolate chips. Do not overmix at any point in this process. Chill dough for at least 30 minutes.

Preheat oven to 350F degrees. Scoop about 2 Tablespoons of dough and roll into a ball. Press a few pieces of peppermint patties on the tops of each cookie ball. Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft. They will firm up as they cool.

Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for 5 days.

Additional Notes:

Adapted from Cooks Illustrated

© Sally’s Baking Addiction. All images & 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 link back to this post for the recipe.


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117 Responses to “York Peppermint Patty Fudge Cookies.”

  1. #
    Andreaposted December 16, 2012 at 9:08 pm

    how long do you think i can chill this dough before baking?


    • Sallyreplied on December 16th, 2012 at 9:47 pm

      chill covered for up to four days before baking them. Let sit out at room temperature for about 10 minutes so the dough is easy to handle. Thanks!


      • Andreareplied on December 18th, 2012 at 11:39 pm

        another solid recipe. they came out perfect! so far i’ve made your oreo truffles, white chocolate pretzel cookies, ginger molasses cookies, white chocolate macadamia cookies, and these. they are all being gifted out this week for christmas! thank you for creating such delicious (and user friendly) confections!

        • Sallyreplied on December 19th, 2012 at 6:45 am

          Andrea – all of the goodies you’ve made so far are a few of my very favorites. These cookies included. I love peppermint patties. The oreo truffles – such an easy recipe. The white chocolate pretzel cookies – i love love love the salty/sweet and all the sprinkles, the ginger molasses cookies – SO soft and the puffiest gingersnaps i’ve ever had, and the white chocolate macadamia nut cookies – i love all the big chunks. ok… you’ve reminded me what recipes I need to make agin. Ha! Thanks Andrea!

  2. #
    tijuana (po' man meals)posted December 24, 2012 at 11:38 am

    i JUST ate about 5 peppermint patties yesterday while i was making cookies with the kiddos. i would rather have eaten those! they look so yummy! maybe you can mail me some… do they ship well? 🙂


    • Sallyreplied on December 25th, 2012 at 2:34 pm

      Haha! they could ship well once they cooled and the peppermint patty goo hardened! I love york peppermint patties!! I wish I got some in my stocking today! yum.


  3. #
    jennieposted January 6, 2013 at 6:02 pm

    first of all the dough alone is worth posting. it’s a wonder i have any cookies at all. they are amazing. i did half a batch with yorks and half a batch with andes, because i had a few of each. loved both. thank you!


    • Sallyreplied on January 7th, 2013 at 6:01 am

      Thanks for letting me know how much you loved these Jennie! I need to try them with andes mints next time. in fact, I might just try that this weekend. I haven’t made these chocolate cookies in awhile.


  4. #
    Gillianposted May 22, 2013 at 1:44 pm

    Hi Sally,
    I have been trying to find the snack size pattys, but could only find the regular size ones at Safeway and Target. Should I just use half of one for each cookie? Or more/less? Thanks!


    • Sallyreplied on May 22nd, 2013 at 9:12 pm

      Yes, the regular sized ones will work just fine. half of one for each would be perfect. Enjoy!


  5. #
    Kathy Mooreposted June 7, 2013 at 11:52 pm

    Hi, loved these cookies…just wondering if I can roll into balls and freeze, then bake at a later time?? Thanks, Kathy


    • Sallyreplied on June 8th, 2013 at 10:56 am

      Hi Kathy! You sure can. The dough balls may be frozen up to 3 months.


  6. #
    Kathy Mooreposted June 25, 2013 at 12:14 am

    Hello again! Another question….can I make the cookies then freeze, and if so, what is the best way to do so to prevent freezer burn. Also, best way to defrost, so they won’t be wet or soggy?? Thank you


    • Sallyreplied on June 25th, 2013 at 10:51 am

      Yes you may make these cookie bars and freeze them in a zipped top bag for up to 3 months wihtout freezer burn. They will not be soggy. Allow to defrost on the counter for a couple hours.


  7. #
    Kathy Mooreposted June 25, 2013 at 12:20 am

    P.S. These cookies were soo good fresh, I just don’t want to spoil them for a family gathering coming up soon. : ) thank you!


  8. #
    Patti Lapinskyposted August 11, 2013 at 8:14 pm

    Just took the Peppermint Patty Fudge cookies out of the oven. I love to bake and only use your recipes when making cookies. My pantry looks like a candy store- I have to be prepared when the whim strikes for some Sally’s cookies!


    • Sallyreplied on August 11th, 2013 at 8:28 pm

      Patti, your pantry probably looks just like mine! So many candy bars, chocolate chips, etc! So glad you love these cookies – and my other cookie recipes too. Thanks so much for letting me know, Patti 🙂


  9. #
    Ninaposted October 10, 2013 at 10:29 am

    Hi! I’m making these right now and I just finished overnight chilling. Am I supposed to mix the york peppermints inside the dough or crush them in when I roll into balls? I’m a little confused about pressing them onto the balls. I’m just kinda afraid they’ll spread too much or not spread enough because of how I put in the york patties. Thanks!


    • Sallyreplied on October 10th, 2013 at 10:34 am

      Good morning Nina! No, do not mixed the peppermint patty pieces inside the cookie dough. I tried to explain it in the post – just press a few pieces on top of the cookie dough balls before going into the oven. Some peppermint patty pieces will ooze off onto the sides of the pan. That’s normal. The cookies will spread slightly, as shown in the photos.


      • Ninareplied on October 10th, 2013 at 12:31 pm

        I just finished baking these. Almost all the cookies have disappeared. They taste incredible! Every time I bake something from your blog, I am never disappointed.

        • Sallyreplied on October 10th, 2013 at 4:44 pm

          That made my day, thank you Nina!

  10. #
    Theresaposted November 23, 2013 at 8:22 pm

    Hi! I have Celiac disease. Do you know how I could make these gluten free? Just switching out the flour doesn’t always seem to work and I am new at this gf thing!


  11. #
    Jenposted November 30, 2013 at 1:31 pm

    Making this dough almost didn’t seem worth it… until I tried one of the cookies. Wow. Absolute heaven!! This is one of my favorites. I’m slowly making my way through your recipes, after I fell in love with the red velvet cheesecake brownies! I’m not really a cook, but I’ve definitely turned into a baker. The folks at work have now come to expect delicious cookies once a week. 🙂


    • Sallyreplied on December 1st, 2013 at 9:52 am

      Happy you enjoyed them! These truly are one of my favorites. Let me know which cookies you try next!


  12. #
    Brendaposted December 11, 2013 at 6:39 am

    First time on your website…found it while searching for a new cookie to take to our annual cookie exchange. This was the one! I baked 4 batches and I’m certain they will be a hit! They look wonderful and they are delicious…the perfect combo! And my husband couldn’t stop “sampling” them. 🙂 Thank you…I definitely will be trying more of your recipes.


    • Sallyreplied on December 11th, 2013 at 7:58 am

      Hi Brenda! Welcome. I’m so happy you found my blog. I adore these cookies and my fiancé often requests I make them again. There are many “taste tests” for me too. Love peppermint patties! Hope they’re a hit at the exchange.


  13. #
    Clarissaposted December 15, 2013 at 11:21 am

    How many cookies does the recipe make? I’m thinking about making them for a holiday party.


    • Sallyreplied on December 15th, 2013 at 12:56 pm

      Hi Clarissa – the yield is in the recipe.


  14. #
    MJposted January 8, 2014 at 3:02 pm

    Hi Sally!

    These cookies look AMAZING! I was wondering how they would do if I mailed them? Is there any trick to keeping them fresh in the mail? (Sometimes I put a piece of bread in with chocolate chip cookies to keep them soft as the bread absorbs the moisture.. just wondering if there is any trick to these?)

    Thanks! Can’t wait to try them out!


    • Sallyreplied on January 10th, 2014 at 7:02 am

      Hey MJ, these should be OK to mail. Especially since it’s so cold out. Assuming it’s not warm where you live or where the cookies are headed to? I would let these cookies cool completely. The tops may be slightly gooey for a bit from the york peppermint patties, but should “set” overtime. Then I would sandwich the cookies back to back and wrap each 2 cookie “sandwich” up tightly with saran/plastic wrap. Then put all of them into a container, then into a box and mail.


      • MJreplied on January 12th, 2014 at 6:58 pm

        Great, thank you so much! I’ll be sending them out tomorrow (if I don’t eat them all first!)

  15. #
    Maureenposted March 3, 2014 at 10:53 pm

    These cookies are seriously TO.DIE.FOR. Made them last weekend, and trying to keep it to one a day (I froze most of mine) and it’s very hard! I used After Eights, because that’s what I had in the house, leftover from Christmas. Can’t get enough of them. Another fantastic recipe Sally!


    • Sallyreplied on March 4th, 2014 at 9:25 am

      So glad that you loved these, Maureen! Thanks so much for reporting back.


  16. #
    Haley @SpeakLyfeposted April 24, 2014 at 11:11 pm

    When I came across this post, your cookies and photography were enough to make me want to jump through the screen and find my happy place. I figured me baking them myself would be more appropriate though 🙂
    OH my goodness they have been my favorite cookie since! Your blog has been such an inspiration for me to set up my own and your recipes never disappoint.
    I felt it necessary to spread the word about this cookie and included it in my post with a link back to your page.

    Thank you so much and look forward to more addicting recipes from you.


  17. #
    lauraposted June 9, 2014 at 8:24 pm

    Hi Sally, I made these cookies and they are probably they best cookies I have tried! I was thinking of how to make this cookie base in a white chocolate version, but am having trouble thinking of what to substitute for the cocoa powder. Any suggestions? Thank you!


  18. #
    Elena Pposted November 21, 2014 at 7:13 pm

    Hi there,

    I made these today and I really really liked them, but found them a tad dry/chalky…….however I did not use a mixer as I don’t have one, and did these by hand, but really really worked my whisk to get everything creamy! Do others find that adding a tad more butter would help or maybe another egg?
    Thanks for your help!




  19. #
    Colbyposted December 17, 2014 at 12:06 pm

    I made these yesterday as a gift for a friend who loves York Peppermint Patties. Needless to say, these were a hit. SO GOOD! Thanks for sharing.


  20. #
    Amyposted January 1, 2015 at 11:00 am

    Not a fan of Peppermint Patties, but, these cookies made me change my mind! I made them for a Christmas party and decided to try one before bringing them along… Two cookies later, I was glad the recipe yield is 2 dozen. 😉 {Especially because no cookies returned home!]


  21. #
    Michelle Zuffaposted June 7, 2015 at 1:26 pm

    I made these yesterday, only 2 left. Was a bit worried about just how soft they were when taking them out. But they set so nicely and now they are super fudgey! Yum!


  22. #
    Lizzy Nightingaleposted October 23, 2015 at 6:42 pm

    Hi Sally! 
    I really love your blog
    I am making some sweets for my school’s spring fair and for Christmas presents.
    I’m wondering, could these and the chocolate chip peppermint cookie bars be made ahead of time and frozen?
    Thank you!
    (Ps- have you had a tim tam before? Maybe you could use them in a recipie? Delish!)
    Thank you!


    • Sallyreplied on October 25th, 2015 at 6:30 pm

      Yes, absolutely! Frozen up to 2-3 months. Thaw overnight in the refrigerator. Two delicious recipes!



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