Chocolate Peppermint Patty Stuffed Cookies

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5 from 1 vote

Chocolate Peppermint Patty Stuffed Cookies

Small peppermint patties stuffed into chocolate cookie dough make for the ultimate sweet treat!

Prep Time20

Cook Time10

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Maryanne Cabrera

Ingredients

1 ⅓ cup (175 g) all-purpose flour
6 Tbsp (30 g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon kosher salt
½ cup (113 g) unsalted butter, softened, room temp
¾ cup (150 g) granulated sugar
1 large egg, room temp
1 teaspoon pure vanilla extract
16 pieces chocolate covered peppermint patties ( 1½-inch size) or labeled as "snack size"

Instructions

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, cream of tartar, and kosher salt. Set aside.
In the bowl of a stand mixer, fitted with a paddle attachment beat butter and sugar on mediums speed until smooth, about 2 minutes. Add egg and vanilla. Mix for another 2 minutes until well combined. Scrape down sides of bowl to ensure thorough mixing.
Reduce to low speed. Add flour mixture in two additions. Mix until just combined, when there are no longer any dry streaks of flour. Scrape down sides of bowl as needed.
Use a size 40 scoop (1 ½ Tbsp scoop) to portion out 16 balls of cookie dough. Working with one cookie dough ball at a time, flatten dough in your hand. Flatten into a thin disk using the palms of your hands.
Working with one cookie dough ball at a time, flatten dough in your hand. Flatten into a thin disk using the palms of your hands. Place chocolate peppermint patty in center of flattened cookie dough.
Use your fingers to gently stretch and wrap the cookie dough over the peppermint patty. Roll and pat cookie dough into your hands to ensure peppermint patty is fully encased.
Place assembled stuffed cookies on parchment lined sheet or plate. Cover with plastic wrap. Chill in the fridge for at least 2 hours, or overnight.
Preheat oven to 350°F. Place chilled stuffed cookies on parchment lined baking sheet, spacing them about 2-inches apart.
Bake in the center rack of oven for 10-12 minutes, rotating sheet midway through baking. Leave cookies on baking sheet for 3 minutes. Use a mini offset spatula or cookie spatula to transfer cookies to wire rack.

Notes

Ingredient Notes:

Use natural cocoa powder. This is the most commonly available cocoa powder. It is labeled as unsweetened cocoa powder. This is different from cacao powder.
DO NOT sure Dutch-processed cocoa powder. The resulting cookies will taste different.
Use the small (1 ½-inch) York peppermint pattie size. It is labeled as "snack size," This is the size sold in classic share packs and party pack bags.

Storage & Leftovers:

Cookies will be super soft and fragile directly out of the oven. Warm cookies will have a melted gooey peppermint center. As the cookie cools, the center will harden. Reheat in the microwave, if desired.
To reheat: place one or two cookies in a single layer on a microwave safe plate. Place in the microwave along with a cup of water. Heat for 20 second intervals until cookie is warm.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

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