Peppermint Patty Cookies

York peppermint patties are one of my favorite candies. I love the minty-chocolatey goodness that you can get biting into on little patty. I have seen recipes to make them from scratch, but haven’t crossed that bridge yet…

I’m not going to lie, I ate a LOT of cookies while I was at Hershey’s. These were hands down, my favorite of the entire trip. They’re awesome. I knew I had to make them at some point when I got home.

It wasn’t until after the holidays that I had time to make these delicious little cookies. The dough on my cookies seemed a little wetter and thinner than I expected. I’m not sure why that happened. The cookies were delicious even if they were really messy to assemble. I stored these in freezer and hubby and I enjoyed snacking on them straight out of the freezer! It made the smooth peppermint filling even more refreshing.

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Peppermint Patty Cookies

Yield: 2 dozen


2/3 cup butter or margarine, softened
1 cup sugar
1 egg
1 Tbsp milk
1/2 tsp vanilla extract
1-1/2 cups flour
1/3 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
24 to 26 small (1-1/2 inch) York Peppermint Patties
White decorator's sugar


Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)

Heat oven to 350. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.

Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.

Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies

Recipe from Hershey's

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4 Responses to “New favorite chocolate chip cookie recipe”

  1. #
    Martha — September 29, 2007 at 1:44 am

    I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!

  2. #
    Bronwyn — July 11, 2008 at 5:51 pm

    I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!

  3. #
    Haley — December 21, 2008 at 10:08 pm

    So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…

    That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!

  4. #
    Jen — December 22, 2008 at 9:07 pm

    That’s funny Haley. Good luck if you make them again.

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