Peppermint Patty Cookies (with York Peppermint Patties!)

Peppermint Patty Cookies pack a bold burst of mint flavor in every bite, thanks to a York Peppermint Patty tucked into each cookie. They’re finished with melted chocolate and a festive sprinkle of crushed candy canes to make them look holiday-ready!

This Peppermint Patty Cookie recipe has quickly become one of my favorites for Christmas. When I began scribbling the first iteration in my recipe journal, I didn’t want to just throw in some peppermint extract and call it ‘seasonal’. I wanted each cookie to feel generous like a mini Christmas gift, with a fresh minty center. The Peppermint Patty surprise inside fulfills that desire for a generous holiday cookie – in fact, it is equal parts cookie and candy! A batch is ideal for sharing because it makes 50+ cookies. That’s enough for cookie trays, holiday parties, or even your annual cookie swap.

Make the Chocolate Dough for the Peppermint Patty Cookies

The dough for these Peppermint Patty Cookies is buttery and chocolate-rich with slice-and-bake ease. Once mixed, the dough is rolled into logs, chilled, and sliced into rounds. Aim for slightly thicker than ¼ inch, but less than ½ inch – about ⅜ inch is just right. But don’t stress about getting them perfectly uniform; mine were a little uneven, and they baked up just fine.

Tip: Be sure to slice this dough when it’s thoroughly chilled. If your dough feels too soft to slice cleanly, pop it back in the fridge for another 15–20 minutes. A firm dough will give you neater rounds.

The Star Ingredient: York Peppermint Patties

You’ll need a bunch of , of course. My cookie batches yielded about 52 cookies each time, so opt for the 17.3 oz. family-size bags. They have about 35 patties in each, so I bought two (with leftover to snack on!). Unwrap all of the patties ahead of time before the cookies come out of the oven – it makes topping them much less stressful!

Bake the Cookies and Top with the Patties

Once sliced, the cookies bake up in just 7–9 minutes. While they’re still hot, top each cookie with a peppermint patty, and resist the urge to press down! The hot cookies will be tender, and will crack under pressure. Let them stand for about 10 minutes; the heat from the cookie gently melts the chocolate coating of the candy. You’ll know they’ve melted properly when the surface of the patties turns glossy (Upper R.H. image).

Crush Some Candy Canes for a Topping

You could buy crushed peppermint topping, but making your own is much less expensive. Plus, crushing candy canes is oddly satisfying. Place them in a zip-top bag and use a rolling pin (or even the bottom of a heavy mug) to smash them into pieces. I used mini canes, but you could use whatever is on hand – even starlight mints.

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Dip the Peppermint Patty Cookies

The finishing touch is a smooth layer of semisweet chocolate. A quick melt of chocolate chips and shortening (or coconut oil) in the microwave creates the perfect dipping or spooning consistency. Let the heat from the bowl do most of the melting instead of blasting the chocolate too long in the microwave. Gentle melting will prevent the chocolate from ‘blooming’ or getting that white hazy coating when set.

Dip the tops of the cookies in the chocolate. Or – try this instead – when my BFF made these, she simply spooned the chocolate on top of the cookies while they were still on the baking sheet. I think that’s even easier! The only thing left is to sprinkle the crushed peppermint candy on top of each cookie.

Tips for Perfect Peppermint Patty Cookies

• Chill the dough well. This helps with clean slice-and-bake cookies and keeps your cookies evenly shaped.
• Don’t press the patties. Let the heat of the cookie gently melt them – the melted chocolate from the patty is the ‘glue’ that holds them together.
• Speed up setting. If you’re short on time, pop the trays in the refrigerator to firm up the patties and chocolate coating faster.
• Plan ahead. These cookies actually taste even better the next day as the flavors meld – making them perfect for prepping before a holiday party.

Festive Ways to Package Your Cookies

One of my favorite parts of baking holiday cookies is sharing them. These Peppermint Patty Cookies look so cheerful that they practically beg to be dressed up for gifting. I was inspired to share a few simple ideas, and here they are:

• Cellophane Bags with Ribbon: A tied with a festive ribbon is an easy and charming way to package a handful of cookies. They look beautiful peeking out of a gift basket or tucked onto a holiday place setting.
• Classic Cookie Tins: Line a with parchment or waxed paper and layer the cookies inside. Tins travel well and will keep the cookies fresh.
• Bakery-Style Boxes: White or with a clear window let these pretty cookies show through. Tie with baker’s twine and a cute tag.
• Holiday Plates or Platters: Arrange the cookies on a or festive plate, cover with plastic wrap, and add a bow.
• Mailing-Friendly Packaging: These cookies are sturdy enough for shipping! (Worst case scenario, a peppermint candy garnish may jostle loose in transit.) For best results, pack them snugly in a cookie tin or sturdy cardboard box with parchment between layers to keep them from sticking or shifting in transit.

If you’re a peppermint patty lover, then you’ll certainly love these. I’m adding them to this year’s giveaway cookie trays to freshen up my usual lineup. They just feel special and extra, with an entire York Peppermint Patty in each cookie. The dark chocolate cookie’s shortbread texture perfectly contrasts the creamy white mint center. We love them – I hope you do, too!

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