Description
These soft and chewy cookies are infused with rich chocolate flavor and topped with a gooey, melted peppermint patty for the ultimate holiday treat. Perfectly festive and indulgent, they’re a hit for cookie exchanges or cozy nights at home.
Ingredients
Units
Scale
Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Topping:
- 24 mini peppermint patties
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the wet ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Shape the cookies: Roll the dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft.
- Add peppermint patties: Remove the cookies from the oven and immediately press a mini peppermint patty into the center of each cookie. The heat will slightly melt the patty for a gooey topping.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra festive touch, drizzle with melted white chocolate or sprinkle with crushed candy canes.
- Store cookies in an airtight container for up to 5 days.