A box of brownie mix and a package of peppermint patties jump-start these delicious double chocolate peppermint cookies! They're the perfect cookie for the holiday season and for special occasions year-round!Jump to Recipe
I'm so excited to share these Chocolate Peppermint Cookies because they're beautiful, they taste delicious and the chocolate peppermint combo is festive! I love that they start with a brownie mix (I said easy for a reason!) and the little peppermint patty surprise in the middle is a fun treat!
These cookies would be a great addition to a holiday cookie tray or for a holiday cookie exchange. But don't let that stop you from enjoying these year-round! After you give them a try, you won't want to wait 'til December each year to bake up a batch! 🙂 Seriously, they're GOOD.
- Brownie Mix - Gives these cookies their rich chocolate flavor!
- All-Purpose Flour
- Vegetable Oil
- Egg - I use "large" size eggs in my kitchen.
- Mini Chocolate Chips
- Peppermint Patties - I use York Peppermint Patties as they have really great peppermint flavor!
How to Make Chocolate Peppermint Cookies
I always like to begin by preparing my baking sheets (adding parchment paper or silicone baking mats) and preheating the oven.
Next, it's time to mix up the cookies. Add the brownie mix, flour, oil, egg and water to a large bowl or bowl of a stand mixer fitted with a paddle attachment.
Stir with a wooden spoon or in the stand mixer on low speed until a thick dough is formed. Be sure to use a rubber spatula to scrape the sides of the bowl to ensure all ingredients are properly combined.
Then, you'll use a cookie scoop (it's a great way to make sure the cookies are even sizes) to get some dough and wrap it around a peppermint patty.
Next, you'll dip the cookie into a bowl of mini chocolate chips. The chocolate chip covered side of the cookie will be the top.
Place the cookies on the prepared baking sheet and bake for 10-12 minutes.
What is the Secret to a Chewy Cookie?
For these cookies, it's all about the proper baking time. If you underbake the cookies, they'll be gooey, but if they're baked just right, they'll be crisp around the very edges and soft and chewy in the middle.
Chocolate cookies are a little more difficult to determine their doneness as you can't see the golden brown edges. For these, I look for the dryness around the outside of the cookie. They will begin to look more dry around the edges and the center will still be soft. Once they cool, they'll firm up a bit and be the perfect soft chocolate cookie!
How to Store Leftover Cookies
With the chocolate chips around the outside of the cookies, I find it easiest to pop the baked cookies in the fridge for 10-15 minutes to make it so the chocolate chips aren't too soft. Then, store them in an airtight container at room temperature or in the freezer.
I find that these cookies are best on day one or two - they'll stay good for another couple of days but won't be as soft and chewy as the days go by.
Variations of the Cookie
Chocolate Turtle Cookies - Use small turtle candies in place of the peppermint patties for a little bit of caramel goodness!
Peanut Butter Surprise Cookies - Use peanut butter patties in place of the peppermint patties.
Double Chocolate Brownie Cookies - Skip the peppermint patty and instead mix 1 cup of dark chocolate chips into the dough mixture. Triple chocolate goodness!!
Other Delicious Christmas Cookies
Mint Chocolate Shortbread Cookies - Just six simple ingredients come together to make these delicious cookies! The white chocolate drizzle on top and the crunchy peppermint candies add a festive flair!
Salted Caramel Brownie Cookies - These cookies start with a brownie mix and are topped with a melty caramel filling, melted chocolate drizzle and sea salt! A little taste of heaven!!
Cut Out Sugar Cookies - Is it even the holidays if you haven't decorated a batch of cut out cookies?!
Spritz Cookies - My all-time favorite cookie! That buttercream frosting and sprinkling of sugar on top is always a hit!
Double Chocolate Cookies - They've got a slightly crunchy exterior and a soft, chocolate-y center. Once again, we're starting with a box mix for a super easy cookie recipe!
Chocolate Peppermint Cookies
- ⅔ cup mini chocolate chips
- One 18.3 ounce box brownie mix
- ¼ cup flour
- ¼ cup vegetable oil
- 1 egg
- 2 tablespoons water
- 20 peppermint patties
- Line baking sheets with parchment paper and preheat oven to 350°F.
- Pour the mini chocolate chips into a small bowl and set aside.
- In the bowl of a stand mixer, stir the brownie mix, flour, oil, eggs and water until combined.
- Shape about 1 ½ tablespoons of dough around a peppermint patty, then dip it into the bowl of mini chips.
- Place the cookies (chip-side up) onto the prepared cookie sheets, giving them at least 2 inches between each cookie.
- Bake one sheet at a time for 12 minutes.
- Remove from the oven and let cool for a few minutes before removing to a wire rack.