Peppermint Patty Cookies

Peppermint Patty Cookies
From, by Kristan Roland

Peppermint Patty Cookies Photo

Some things just go together, don’t they?

Peanut butter and jelly. Cookies and milk. Cher Horowitz and Dionne Davenport. White wine, gummi bears, and anything on the Bravo network.

You get my drift.

Peppermint Patty Cookies Picture

Peppermint and chocolate is definitely at the top of that list. I’ll never say no to cool mint and creamy chocolate. Well actually, I never say no to chocolate, period. But pair it with mint, and it’s particularly irresistible.

I used to keep peppermint patties or Junior Mints in my freezer at all times. But then I noticed that I was eating less and less food at meal times. At first I got excited because I thought that the candy was working as an appetite suppressant, but it turned out that I was spoiling my appetite because I was constantly sneaking candy. Whoopsies.

So here I am. I’ve become that woman who can’t keep chocolate in the house because I have the self-restraint of a toddler. But that doesn’t stop me from occasionally whipping up brownies or chocolate cookies – I just make sure to send some along to the neighbors as well. This way, I don’t overdo it and the neighbors think I’m the nicest person ever. We all win!

Peppermint Patty Cookies Image

These cookies are a fun spin on my beloved peppermint patties. Because there are several steps involved, I used a cake mix to make a yummy, fudgy cookie dough that comes together in minutes. Top that off with a generous slather of peppermint buttercream and a dip in thin chocolate shell.

What we’ve got left is a batch of some pretty fabulous cookies. I’m not one to tell you how to live your life, but I have to suggest sending some of these to a friend or neighbor. You won’t be able to stop eating them otherwise!


Peppermint Patty Cookies Recipe


For the Cookies:

  • 1 box dark chocolate fudge cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil

For the Peppermint Buttercream:

  • 1 cup salted butter, slightly softened, 2 sticks
  • 1/4 cup heavy whipping cream
  • 1 1/2 teaspoons mint extract
  • 4 cups powdered sugar

For the Chocolate Shell:

  • 1 1/2 cups semisweet chocolate chips
  • 3 tablespoons vegetable oil
  • 6 ounces vanilla almond bark, optional


For the Cookies:

  1. Preheat oven to 350°F. Line large baking sheets with parchment paper and set aside.
  2. In a large bowl, combine cake mix, eggs, and oil.
  3. Mix on medium speed until dough is formed. Using a small (1 inch or so) cookie scoop, scoop out one ball of each dough.
  4. Place on prepared baking sheets, about 2 inches apart.
  5. Bake for about 8 minutes or until cookies are puffed and crackly and edges are set.
  6. Let cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

For the Peppermint Buttercream:

  1. In the bowl of your mixer, beat butter, heavy cream, and mint extract on medium speed until smooth.
  2. With the mixer on low, slowly add powdered sugar, beating until just combined.
  3. Increase speed to medium high and beat for one minute.
  4. Generously frost cooled cookies.
  5. Place cookies on a wax paper lined baking sheet or plate and freeze for at least one hour, until frosting is firm and chilled.

For the Chocolate Shell:

  1. In a small microwave-safe bowl, heat chocolate chips and vegetable oil, stirring every 30 seconds until smooth.
  2. Remove cookies from freezer and dunk, frosted side down, into the melted chocolate, letting the excess drip off.
  3. Place cookies back on wax paper and until chocolate is firm.
  4. Melt vanilla almond bark and drizzle the tops, if desired.


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