Peppermint Surprise

Peppermint Patties are my kryptonite.  I can never eat just one.  Or even two.  I pretty much can eat an entire bag in one sitting and feel hardly any shame.  And at one Weight Watcher’s Plus Point per patty, my 26 points per day can get depleted quickly.  Still, I allow myself to indulge an a couple every once in a while–especially when finals come around.  So when I found this cookie recipe, I had to try it out.  It combines my peppermint patty love with my chocolate love.  Can’t ask for much more!  I made these for the students in the class I TA for, and I am very proud to say I didn’t eat a single cookie.  My willpower is strengthening thanks to my good friend Krystal who tries to keep my sweet tooth in check (an almost impossible task).  These cookies do take a bit longer to make than most, but they are definitely worth the extra effort.


  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks (6 ounces) unsalted butter, slightly softened
  • 1 egg
  • 24 York Peppermint Patties (generic brands do NOT work.  York’s have thicker chocolate shells that withstand the heat and pressure in the baking process that generic brands don’t.  This ensures that your cookies won’t burst in the oven.)



  1. In a large bowl, combine flour, cocoa powder, sugar, brown sugar, salt, and baking powder.
  2. Beat in the butter and egg.
  3. Flatten out the dough on a large cookie tray covered in plastic wrap.  Seal with plastic wrap and place in refrigerator for one hour.  Place Yorks in freezer.
  4. Preheat your oven to 350 degrees F.  Line 2 large baking sheets with parchment paper.  Working with approximately 1 tablespoon of dough at a time, use your fingers to evenly encase each of 24 miniature peppermint patties (unwrapped and chilled) with the dough.  This part can be tricky.  Place dough on top and on the bottom of the patty first and then add dough to the sides of the patty and seal with your fingers.  Be careful not to press too hard and mash the patty.  Encase each cookie with a thick layer of dough, making sure no part of the patty is exposed.
  5. Place encased patty on cookie sheet and bake for 13-15 minutes.  Keep a close eye on the cookies.  If they cook for too long or are not fully encased in the dough, the patties may burst and leak.
  6. Place on cookie tray to cool before enjoying.  Drizzle with white chocolate if desired.

Source: Pip & Ebby

getting all wrapped up.

all ready for baking!

what happens when you let them cook for too long…

You may also like

Leave a Reply

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