Peppermint Fudge Brownies

Does anyone else remember those York Peppermint Patty commercials from when we were younger? Where people would “feel the sensation” during random activities?

I’ve been feeling the sensation for the past couple of weeks thanks to some mini York Peppermint Patties that I’ve been storing in the fridge. They have been really hitting the spot as the temperature increases in Boston.

When I was brainstorming ideas of what to bring to our friends for a cookout last week, I reached into the fridge to grab one of these cool minty treats and it hit me. Brownies with York Peppermint Patties had to be an amazing treat.

So I whipped up a batch of my favorite brownies, and added a layer of York Peppermint Patties in the middle. I packed as many of those little York Peppermint Patties into the pan as I could. The resulting brownie was minty, fudgey, and indulgent. They were a big hit at the cookout and taste even better slightly chilled.

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Peppermint Fudge Brownies

Mint and chocolate make such a great pair, it's no wonder these brownies were such a big hit!

Yield: 24 brownies


1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder, optional
1 Tbsp vanilla
4 eggs
1 1/2 cups flour
2 cups chocolate chips
~1.5 lbs Mini York Peppermint Patties (~45 patties)


Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon 1/2 of the batter into a lightly greased 9" x 13" pan. Top with peppermint patties - be sure to place the candies as close together as possible to ensure each bite has a bit of candy in it. Spoon remaining batter on top of candy.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool completely prior to cutting.

Recipe adapted from My Go-To Brownie Recipe

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13 Responses to “Chocolate M&M Cookies”

  1. #
    Katie — October 21, 2009 at 2:53 pm

    Jen, I totally love your blog. You always ahve the BEST treats! I LOVE the picture with all the cookies resting on the m&ms. GREAT idea! 🙂

  2. #
    Jigginjessica — October 21, 2009 at 3:24 pm

    Looks beautiful as always!

  3. #
    stephchows — October 21, 2009 at 3:31 pm

    perfect use of pink! So interesting about how the cookies reacted to the way you rolled them! Thanks for the heads up!

  4. #
    oneordinaryday — October 21, 2009 at 5:10 pm

    Your cookies look great and that’s a good tip about getting them to look their best too. My kids and all their friends love these cookies. I’ve made them a few times since I first posted them and they never last long.
    thanks for the link!
    ~ Michelle

  5. #
    Chocolate Shavings — October 21, 2009 at 7:27 pm

    Those are beautiful and perfect for such a great cause

  6. #
    The Novice Chef — October 21, 2009 at 7:32 pm

    What an adorable picture! Also helps that they are for a great cause! 🙂

  7. #
    Natalie — October 21, 2009 at 8:10 pm

    M&Ms are my favorite treat and I love that during this month everything is PINK! The cookies look fantastic.

  8. #
    Kat — October 21, 2009 at 8:52 pm

    I am bummed I missed your Power of Pink contest as I was utilizing October to raise awareness around breast cancer too! I made some cookies and have a post on my site:
    I like the chocolate cookie base of your cookies! Thank you for sharing. Looking forward to checking back and seeing all what people make towards your challenge 🙂

  9. #
    tastestopping — October 21, 2009 at 10:44 pm

    A chocolate cookie topped with chocolate candies? What could be better? Perhaps a tall, ice cold glass of milk to go with them! They look divine. I’m wondering if you might skip the rolling and flattening by creating a wide log of dough (without M&Ms), slicing to the thickness desired, then pressing candies on top? Seems like the dough might be fairly easy to shape into a log. A quick pop into the fridge before slicing would help firm it up. Just a thought! I can’t wait to try them.


    P.S. Not sure if I’ve invited you before, but I’d love to publish any of your photos that FoodGawker and TasteSpotting decline! Thanks. 😀

  10. #
    nutmegnanny — October 23, 2009 at 3:15 am

    I love the dark chocolate and pink M&M contrast. What fantastic cookies:)

  11. #
    natalie — February 25, 2010 at 8:31 pm

    This comment has been removed by the author.

  12. #
    natalie — February 25, 2010 at 8:33 pm

    I just made your recipe for these cookies yesterday and took them to church. The kids went nuts and they’ve never turned out as pretty as they did this time. Thanks for the helpful tips because my m&m cookies have never turned out prettier! 9 minutes was also perfect timing as well.

  13. #
    Rachel @ Baked by Rachel — December 19, 2010 at 8:19 pm

    Both pretty and I’m sure delicious! I love how you showed the comparison between batches to give better suggestions for prettier cookies. The final batch are definitely the prettiest of the bunch. I love that the pink pops w/the chocolate cookie.

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