These cookies take me back. I first made Peppermint Pattie surprise cookies in December of 2001. I had just moved into New York City two months eariler. As you know, the fall of 2001 was a very sad time for the city, and the country. I started to bake a lot as way to comfort myself, and this recipe along with a few others become my go-to. Peppermint Pattie surprise cookies are chocolate mint cookies with the surprise filling of a Peppermint Pattie candy. The taste is wintery with a deep chocolate flavor, but it’s the texture that has me head over heals in love. It starts with a thin, crisp outer layer, and as you bite in deeper the cookie layers become chewier and softer. I love making these cookies in the wintertime, or anytime I’m feeling a bit blue.
I found this recipe on Allrecipes, which had been submitted by Linda Carroll. Thanks Linda! The cookie is a basic creaming-method type of dough, not unlike a chocolate chip cookie. Once I made the dough, I refrigerated it overnight. Before I scooped it out, I quartered a bunch of small Peppermint Pattie candies.
Next, I wrapped about 2 tablespoons of dough around one of the quartered patties.
I rolled the dough into a ball, and then rolled that ball in powdered sugar.
I baked the cookies in a 350 degree F. oven for about 12 minutes, and then cooled on a wire rack.
- 20 to 25 Small Peppermint Pattie Candies, quartered
- 2 cups (340 g) Bitter-Sweet Chocolate Chips, divided
- 1 and ½ tsp. Peppermint Extract
- ½ cup (1 stick or 113 g) Unsalted Butter
- 1 cup (200 g) Granulated Sugar
- 2 Large Eggs
- 1 and ½ tsp. Vanilla Extract
- 1 and ½ cups (187 g) All-Purpose Flour
- ¼ tsp. Salt
- 1 and ½ tsp. Baking Powder
- ¾ cup (94 g) Powdered Sugar for rolling
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In the microwave, melt 1 cup of the chocolate chips in 30 second increments. Stir in between heating until it is smooth. Once melted, stir in the peppermint extract. Set aside to cool.
- In a large bowl, cream the butter and sugar until smooth and fluffy (about 3 to 5 minutes). Stir in the melted peppermint chocolate. Add the eggs one at a time, and then mix in the vanilla extract.
- In a medium bowl, mix the flour, salt, and baking powder together. Stir this dry ingredient mixture into the butter/sugar mixture. Finally, add the remaining 1 cup of chocolate chips. At this point the dough can be wrapped in plastic and refrigerated for up to 3 days.
- Scoop about 2 tablespoons worth of dough, and wrap each scoop around a quartered Peppermint Pattie. Roll dough balls into powdered sugar, and then bake for 10 to 12 minutes.
- Cool on wire rack. Enjoy!
- Hand-held or standing mixer
- 2-tablespoon cookie scoop
- Cookies will last for up to 3 days at room temperature if stored in a airtight container. Cookies will last for up to 3 months frozen if stored in a airtight container.
