Chocolate Peppermint Patty Cookies
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Updated December 10, 2014
box Betty Crocker™ Super Moist™ dark chocolate cake mix (15.25 ounces)
stick (1/2 cup) softened butter
teaspoon vanilla extract
teaspoon peppermint extract or flavoring, divided
Flour and confectioner's sugar for rolling
Circle cookie cutter (about 2 to 2-1/2 inches in diameter)
can Betty Crocker™ Rich & Creamy vanilla frosting (16 ounces), any variety
Store-bought vanilla fondant
Red gel paste food coloring
Black edible marker (optional)
Preheat oven to 375°F. Mix together the cake mix, butter, egg, vanilla extract and 1/2 teaspoon peppermint extract or flavoring until a dough forms. Cover the dough and refrigerate for two hours.
On a floured surface, roll the cookie dough 1/8-inch thick. Cut out circles with the cookie cutter. Place the circles on a baking tray lined with parchment paper. Bake the cookies in preheated oven for 10 to 14 minutes, or until set and the edges are firm. Let the cookies cool completely.
Stir 1/2 teaspoon of peppermint extract into the can of frosting. Cover and set aside.
Take a piece of store-bought fondant about the size of your hand, knead briefly, and roll out to 1/4-inch thickness on a surface dusted with confectioner's sugar. Move the fondant frequently when rolling so it doesn't stick to the counter, and use additional confectioner's sugar as needed to prevent sticking. Cut out circles using the same cookie cutter used for the cookies. Place the circles on a baking tray lined with wax or parchment paper. Cover the fondant circles with a piece of wax paper until ready to use.
Take a smaller piece of fondant (about the size of the palm of your hand), add several drops of red food coloring and knead very well. Add more drops of coloring and continue to knead until the desired shade is achieved. If the fondant becomes too sticky, let it rest at room temperature for 15 minutes or until it is easier to use, or dust your hands with confectioner's sugar.
Roll the red fondant on a piece of wax paper. Use a light dusting of confectioner's sugar if needed to prevent sticking. Cut strips of fondant 1/2-inch thick with the pizza roller, then cut crosswise to form rectangles 1/2-inch by 3/8-inch thick. Set aside.
To assemble the cookies, spread a thin layer of the peppermint frosting on the center of a cookie, stopping short of the edges. Place a white fondant circle on top and smooth with your fingers. Gently place and smooth red stripes around the edge of the white fondant. Use small dabs of water to adhere the red stripes as needed.
If desired, draw smiley faces with the black edible writer.
- Find fondant, gel paste food coloring and the black edible writer in a craft or specialty store, or online.
- A pizza roller works well to roll out the fondant in this recipe.
More About This Recipe
- Cute as a button. A peppermint patty button!
When I took my first bite of these chocolate cut-out cookies with a hint of peppermint, I just about cried at the deliciousness. After decorating them with their little smiles, I just about cried from the cuteness. Great. How can I eat them now? With them looking at me all happy?
This is my new go-to chocolate cut out cookie. It's even made from chocolate cake mix, which means it’s super easy to mix up. You don’t have to add the peppermint extract, and I’ll likely skip it for the other eleven months of the year, but it does add a lovely seasonal flavor.
Don’t fear the fondant, either. It’s surprisingly easy to work with when you use store-bought (found in the craft store). And the decoration on these cuties is very simple.
To make the chocolate cut-out cookies, mix together Betty Crocker chocolate cake mix with a stick of softened butter, one egg, a teaspoon of vanilla extract and half a teaspoon of peppermint extract or flavoring. Mix until a dough forms. Cover the dough and refrigerate for two hours.
On a floured surface, roll the dough about 1/8-inch thick. A thinner dough helps limit spreading, and at 1/8-inch, my cookies baked well and held their shape perfectly. Just be sure to not roll your dough too thick. Cut out your circles. The cookie cutter shown here is 2 1/4-inches in diameter, but you can use any circle that’s comparable in size.
Place the circles on a baking tray lined with parchment paper and bake until set and the edges are firm. Let the cookies cool completely.
Meanwhile, prepare the frosting and fondant.
To make the frosting, stir 1/2-teaspoon of peppermint extract or flavoring into a can of Betty Crocker vanilla frosting. Cover and set aside.
While we’re here with the frosting: If you skip the fondant decoration, you can spread the frosting instead and then sprinkle with the tops with crushed candy canes for a bit of chocolate mint heaven.
To prepare the fondant, take a chunk of store-bought white fondant and briefly knead it. Roll it out on a surface dusted with confectioner’s sugarto about 1/4-inch thick.
Move the fondant frequently when rolling so it doesn’t stick to the counter. The fondant should be easy to handle, not sticky and difficult. If the fondant is giving you any trouble at all, dust your hands and the fondant with confectioner’s sugar. Cut out circles using the same cookie cutter you used for the cookies. Cover with a piece of wax paper until your chocolate cookies are ready to decorate.
To prepare the red fondant, start with a smaller piece of fondant (enough to fit in the palm of your hand). Add a few drops of red food coloring and knead very well, adding more drops of food coloring until the desired shade is reached.
Warning: If you don't use gloves, your hands will be stained for a day or two, so don’t knead red coloring into fondant the day before that hand modeling shoot.
Adding food coloring to fondant can make it even stickier, so dust your hands with confectioner’s sugar if you need to, or let the fondant rest at room temperature uncovered for 15 minutes to stiffen a bit.
Roll the red fondant out on a piece of wax paper. It will help you limit the use of confectioner’s sugar on the red surface of the fondant. But go ahead and use a light dusting of confectioner’s sugar if needed.
Cut strips of fondant 1/2-inch thick with the pizza roller. Cut crosswise with the pizza roller to form rectangles about 1/2-inch by 3/8-inch.
To assemble your cookies, spread a thin layer of the peppermint frosting on the center of a cookie, stopping short of the edges. Place a white fondant circle on top and smooth with your fingers.
Gently smush and smooth red stripes around the edge of the white fondant. Use small dabs of water to adhere the red stripes as needed.
When you’ve decorated the cookies with fondant, if you like, draw smiley faces with the black edible writer. Or, any face! Look at this gloomy Gus. And his pal there seems shocked at his own minty freshness.
But whether gloomy and shocked, or all smiley and happy, these chocolate peppermint cookies are adorable. And did I mention delicious?
Peppermint Patty Stuffed Chocolate Cookies
Are you a fan of peppermint patties? I absolutely love the combination of mint and chocolate. It’s right up there with peanut butter and chocolate for me, I really can’t get enough of the two. If it were perfectly acceptable, I could probably live off of them.
Well, I could probably live off of anything that involves chocolate. Because.. um.. chocolate.
Ever since I made these Nutella Stuffed Double Chocolate Cookies (tell me you’ve tried them?!), I’ve been dreaming of new things to stuff inside my favorite chocolate cookie recipe. So naturally, this time I’m stuffing them with peppermint patties.
Plus, Christmas is just around the corner and these would make a perfect addition to your cookie tray.
The chocolate cookie dough only takes a few minutes to whip up. Once you’re done making it, you want to chill the dough. I know I say this all the time, but chilling the dough is important especially in this recipe. The dough will be quite sticky, chilling it will make it MUCH easier to work with when you’re stuffing the peppermint patties into it. Trust me.
I also bought a bag of miniature peppermint patties to make these, they’re a little bit smaller than the snack size version and work perfectly in these cookies. I suggest using the smaller peppermint patties if you can find them.
Double Chocolate Cookies with a Peppermint Patty Surprise
Using an electric mixer, beat the flour, cocoa powder, both sugars, salt and baking soda on low speed. Beat in the butter, then the egg. Turn out the dough onto a large piece of plastic wrap and flatten into a disk seal. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees . Line 2 large cookie sheets with parchment. Working with 1 tbsp. of dough at a time, use your fingers to evenly encase each peppermint patty with dough. Place on the prepared pans and smooth the dough with your fingers. Bake, switching the pans halfway through, until just firm to the touch, about 15 minutes. Remove the pans from the oven and let cool slightly. Transfer the cookies on the parchment to a rack to cool completely.
Meanwhile, in a double boiler or small, heatproof bowl set over a small saucepan of simmering water, melt half of the white chocolate, stirring until melted. Remove from the heat and stir in the remaining white chocolate until smooth. Using a large spoon, drizzle the white chocolate over the cookies. Sprinkle immediately with the crushed peppermint candies. Let set completely before serving or storing.
- 4 ounces cream cheese
- 2 Tablespoons coconut oil
- 16 ounces powdered sugar
- ¼ teaspoon peppermint oil
- ⅛ teaspoon peppermint extract
- Semisweet chocolate, melted
- Candy canes, crushed
Begin by combining and melting cream cheese, coconut oil, and powdered sugar over medium heat. Once the mixture has completely softened, add in the peppermint extract and peppermint oil.
Chill the mixture until it's firm. It will become stiff like a dough. Roll it out onto a lined surface and cut out even circles.
Dip the peppermint filling in melted semisweet chocolate and garnish your patties with bits of crushed candy cane.
Chocolate Peppermint Pattie Cookies
I had these cookies for the first time last year. My neighbor, one of the sweetest ladies in the world, brought us over a plate of beautiful homemade Christmas cookies. Every cookie was delicious – but there was one cookie that we all wanted and didn’t want to share. They were chocolate cookies with a peppermint filling.
After eating a few of them, it was decided that the centers had to be (or could be) peppermint patties. It was also decided that I was nominated to bake these cookies in the near future….
Crazy how I forgot about these cookies for almost a year.
After doing a recent shakedown of my pantry, I found a bag of peppermint patties. I had bought them months ago to make these cookies and totally forgot about them. Perfect timing!
I’ll admit, I almost didn’t share this recipe. These cookies are delicious but they’re a bit fussy to make. Not hard, just fussy and a little messy. I can handle messy, but fussy annoys me. I only have so much patience to go around.
What’s the fussiness about? You’re basically forming the soft, mushy and sticky cookie dough around the peppermint pattie. Sounds easy enough, right? It probably is. Just pay attention to making sure that the patty is completely covered in cookie dough. I wasn’t so attentive and had a few oozy messes.
The cookies sat around for a day. My annoyance wore off. I ate a few and I realized I had to share these cookies. They’re simply too delicious to be left unshared.
I hope you enjoy these Chocolate Peppermint Patty Cookies. Go ahead and decorate them if you’d like! I sprinkled a pinch of crushed candy cane on the tops but they’re just as brilliant without any toppings! Happy Baking!