York Peppermint Patty Fudge Cookies

Jump to Recipe

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

Super fudgy brownie cookies filled with York Peppermint Patties.

Ingredients:

  • 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

Directions:

  1. Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes:

Adapted from Cooks Illustrated

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

 

Here are a few similar recipes you’ll love. 

Chocolate Cupcakes with Mint Chocolate Chip Frosting

Chocolate Cupcakes with Mint Chocolate Chip Frosting

 

Peppermint Patty Stuffed Chocolate Chip Cookie Bars

York Peppermint Patty Stuffed Chocolate Chip Cookie Bars. Soft, chewy, and gooey! Recipe at sallysbakingaddiction.com

 

Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes

 

Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies

 

Inside Out Chocolate Chip Cookies

Inside Out Chocolate Chip Cookies

 

76 Comments

  1. You’re lucky you have two left–I’m dying for one of those two! Looks like another excuse to bake today, methinks 🙂 I love that you straight up added a fat peppermint patty to the cookie. So awesome! I definitely think the best part is all that peppermint goo inside, and when seeped out on top of huge mountains of brownie-pillow goodliness, well, it doesn’t get much better! Bring on the goo… and the sundresses in near-October haha.

  2. Haha my thanksgiving fat pants! These are chocolate minty dreams worth every bite! I love how the p. patties melted and oozed all over the top. So irresistible Sally!

  3. Hi There!

    I saw this peppermint cookie and I just have to make it at home!

    Unfortunately we do not have peppermint patties in Amsterdam (The Netherlands).
    What could I use instead?

    Can’t wait!

    1. it would be hard to recreate the cookie without the peppermint patties. I would try just making the regular chocolate cookie with other add ins or candy bars! Thanks Dominique!

  4. Sally
    OMG these peppermint pattie brownie cookies are RIDICULOUS!!! Mine came out looking just as beautiful as they are in your pictures…im so proud of myself 😀 Couldnt eat more than 2 in one sitting though, because they are so rich and. I seperated the dough and baked half. Will bake the other half tomorrow for fresh out of the oven chocolately bliss!!! Just a Top Notch recipe! Thanks for posting!

    1. I am SO glad that they turned out wonderfully Polina! And that they were pretty too. They are very rich, yes! You’re going to love them even more tomorrow hehe!

  5. I have to chuckle at “snack-sized” York Peppermint Patties – are the bigger ones “meal sized”? These sound wonderful.

    1. THank you Heidi – I’m glad you like mint & chocolate as much as I do! And thank you for the photography compliment, that means a lot. 🙂

    1. Hi there – I’m so sorry about that! It could be a variety of things, from overmixing, to the weather, to a little too much flour. I’ve never experienced that with these cookies – in fact, I wish they puffed up more for me! Try mixing the dough less next time and not chilling the dough for as long. That will help the cookies spread more.

      1. Thanks for replying, Sally! And haha don’t be sorry…they still tasted AMAZING, but I just wish they looked more like cookies and less like brownies 😛

        I’m going to be making them again this weekend, and I’ll try not to overmix and chill for as long this time!

        Thanks for your help 🙂

      2. Unfortunately, they were still kind of round and didn’t spread out that much! 🙁 But I think I just mixed them too much AGAIN (clearly I don’t know how to not overmix), but they still tasted awesome! So I’m going to keep trying, which I obviously don’t mind hehe 😛

      3. Darn! Ok well let me know how the next batch comes out. Perhaps try chilling the dough for less time next time.

      4. Thanks, Sally! I didn’t mind cause they were still oh SO good! Plus I added the peppermint patties this time around (I squashed mine in the center) so that it was a lovely surprise to bite into them 🙂

    1. 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!

      1. 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!

      2. 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!

    1. 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.

  6. 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!

    1. 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.

  7. 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!

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

  9. 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

    1. 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.

  10. 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!

  11. 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!

    1. 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 🙂

  12. 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!

    1. 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.

      1. 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.

  13. 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!

  14. 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. 🙂

  15. 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.

    1. 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.

  16. 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!

    1. 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.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×