Peppermint Patty Stuffed Chocolate Crinkle Cookies
Peppermint Patty Stuffed Chocolate Crinkle Cookies are a family favorite and always a huge hit for any holiday cookie exchange!
Fudgy, chewy, minty Peppermint Patty Stuffed Chocolate Crinkle Cookies are the perfect holiday cookie! These rich chocolate cookies have the perfect peppermint center and look like they’re dusted in snowy powder.
THE PERFECT WINTER COOKIE
In my opinion, peppermint is the ultimate winter flavor! In our house, pumpkin reigns over the fall, but once December hits, peppermint takes the throne!
If you need more delicious peppermint cookie recipes to ring in the holiday season then you need to try Chocolate Peppermint Cookies or Peppermint Shortbread Cookies!
OTHER RECIPES TO SERVE WITH PEPPERMINT PATTY STUFFED COOKIES
- Spiked Peppermint Hot Chocolate – The best way to wash down a Peppermint Patty Stuffed Chocolate Crinkle Cookie is with some peppermint hot cocoa. This one is only for the grown-ups though!
- Slow Cooker Candy Cane White Hot Chocolate – If you’re looking for a more family friendly winter drink to warm up with, then this fun slow cooker hot chocolate is the way to go!
- Peppermint Marshmallows – These super tasty and fun homemade peppermint marshmallows are fun to add to hot chocolate or just to munch on.
INGREDIENTS
Dry Ingredients: For this cookie recipe grab regular sugar, all-purpose flour, baking powder, salt, and powdered sugar from the pantry.
Wet Ingredients: You will also want to have vegetable oil, vanilla, and 4 eggs on hand for this cookie dough.
Chocolate: You will need 4 ounces of unsweetened chocolate for the cookie dough mix as well as an 8-ounce bag of peppermint patty bites.
HOW TO MAKE STUFFED COOKIES
STEP ONE: Start by getting out a large mixing bowl. In the bowl, combine the vegetable oil, melted unsweetened chocolate, sugar, and vanilla. Add in the eggs one at a time and mix to combine. In a separate, medium-sized bowl combine the flour, baking powder, and salt. Add the flour mixture into the chocolate mixture until it is well combined.
STEP TWO: Cover the chocolate crinkle cookie dough and place it in the fridge for 3 hours or overnight.
STEP THREE: When the dough is ready, preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Put the powdered sugar into a shallow bowl. Roll 2 tablespoons of cookie dough into balls and place one peppermint patty in the center of the dough ball. Roll the ball again making sure to cover the peppermint patty completely.
STEP FOUR: Roll the peppermint patty stuffed cookie dough balls in the powdered sugar. Make sure to cover all the sides of the cookie for the best crinkle effect.
STEP FIVE: Place the finished cookie dough balls on the prepared cookie sheet 2 inches apart. Bake them for 10 minutes or until they are just set. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to finish cooling.
TIPS FOR SUCCESS
- I will usually stick the peppermint patties into the freezer to chill for a bit before I insert them into the cookie dough balls. It helps to ensure they don’t break and make a mess when I push them into the dough.
- York Minis are the perfect sized peppermint patty for this peppermint patty stuffed cookies recipe. They come in a resealable bag and they’re unwrapped which is super convenient!
HOW TO STORE CHOCOLATE CRINKLES?
These moist and chewy chocolate crinkle cookies will last for up to 5 days if you store them in an airtight container at room temperature. Their shelf life makes them perfect for holiday gifting or preparing them ahead of time for potlucks and holiday parties! Also, if you want to gain an extra couple of days on their shelf life, you can store them in the fridge too!
CAN YOU FREEZE PEPPERMINT PATTY COOKIES
Freezing extra cookies is always an option. Just be sure to place completely cooled cookies into an airtight container or ziplock bag. Frozen cookies will last for a couple of months. When you’re ready to enjoy them, simply take out the cookies and let them come up to room temperature before eating.
OTHER HOLIDAY COOKIE RECIPES
- Chocolate Crinkle Peppermint Blossom
- Holiday Chocolate Dipped Shortbread
- Chocolate Frosted Christmas Cookies
- Peppermint Sugar Cookies
- Christmas Wreath Cookies
- Spritz Cookies
*This post originally posted on 12/11/2014.
Peppermint Patty Stuffed Chocolate Crinkle Cookies
Ingredients
- ½ cup vegetable oil
- 4 ounces unsweetened chocolate melted and cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 ounces mini peppermint patty bites unwrapped (1 bag)
- ½ cup powdered sugar
Instructions
- In a large mixing, bowl combine the vegetable oil, melted chocolate, sugar, and vanilla until smooth.
- Add in the eggs one at a time, mixing after each addition.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Add flour mixture into the chocolate mixture and mix until combined.
- Cover the cookie dough and refrigerate for 3 hours or overnight.
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats, set aside.
- Use a cookie scoop to scoop the cookie dough into 2 tablespoon portions. Roll the cookie dough into balls. Place one mini peppermint patty into the center of each dough ball and roll again making sure that the patty is completely covered by cookie dough.
- Pour the powdered sugar into a shallow bowl. Roll each cookie dough ball in the powdered sugar so that it's covered.
- Place dough balls on the prepared baking sheets about 2 inches apart. Bake for 10 minutes.
- Remove from the oven and allow the cookies to cool for 5 min on the baking sheet. Then transfer them to a wire rack to cool completely.
I wish that I had trusted my gut that the amount of batter in each ball seemed like a lot! I used a disher to get my scoops exactly the 2T size specified and ended up with HUGE cookies that were nowhere near done in ten minutes with a tiny little island of mint lost in the middle. And only twenty of them, not four dozen.
If I ever make these again, I will only use ONE tablespoon of batter each. I can only assume the size specified in the recipe was a guess, not an actual measurement. 🙁