These cookies are the grown-up version of a childhood favorite: chewy chocolate cookies crowned with a peppermint patty and silk ganache. I make them when I want something that feels festive but not fussy. The crisp peppermint center contrasts with a soft, slightly fudgy cookie and a shiny chocolate finish.

I keep the process straightforward on purpose. The dough comes together in one bowl, you chill the scooped balls, bake, press a peppermint patty into the hot cookie, and finish with a quick ganache. Timing matters more than technique, so I’ll walk you through the moments that change the result.

If you’re used to drop cookies that spread everywhere, these behave predictably when chilled. They’re forgiving, transport well, and they freeze beautifully. Read through the ingredients and directions once, then gather what you need and get going.

What Goes In

Below are the actual ingredients you’ll need. I list each with a brief note about its role or a small tip so nothing about the recipe is mysterious when you start.

Ingredients

½ cup (113g) unsalted butter, melted — provides fat and the base for a chewy texture; melt and cool slightly before mixing.
⅔ cup (134g) brown sugar — adds moisture and that molasses note that keeps the cookies soft.
¼ cup (50g) granulated sugar — balances sweetness and helps with lightness in the crumb.
¼ cup (20g) unsweetened cocoa powder — gives the chocolate backbone; sift if lumpy.
1 teaspoon vanilla — rounds flavors; pure vanilla is best if you have it.
1 large egg — binds the dough and contributes to lift and chew.
½ teaspoon baking soda — a small amount for rise and the right spread.
¼ teaspoon salt — enhances chocolate flavor; if your butter is salted, taste the dough and adjust in future batches.
1 ⅓ cup (165g) all-purpose flour — the structure for the cookie; measure by spooning into the cup or weigh for consistency.
30 Peppermint Patties (such as York, unwrapped) — the star garnish; unwrapped so they soften against the warm cookie.
½ cup heavy whipping cream — makes the ganache smooth and glossy; warm it but don’t boil.
1 cup (170g) chocolate chips — used with the heated cream to form the ganache that seals and finishes each cookie.

From Start to Finish: Peppermint Patty Cookies

In a large bowl, stir the melted butter with the brown sugar and granulated sugar until combined. Add the cocoa powder and stir until evenly incorporated.
Stir in the egg, vanilla, salt, and baking soda until combined.
Carefully stir in the flour until just mixed and no large streaks of flour remain. Do not overmix.
Line a baking sheet with parchment paper or a silicone baking mat. Use a 1-tablespoon scoop (or measure) to portion the dough into 1-tablespoon balls and place them on the prepared sheet. Spacing on the sheet does not need to be precise because the dough will be chilled.
Chill the cookie dough balls on the baking sheet in the refrigerator for at least 30 minutes. (If you chill longer than about 2 hours or freeze the dough, the cookies may spread less during baking.)
Preheat the oven to 350°F (177°C) while the dough finishes chilling.
Arrange the chilled dough balls about 2 inches apart on one or more lined baking sheets. If the dough was chilled longer than about 2 hours or frozen, gently press each dough ball with your palm to help it start spreading before baking.
Bake at 350°F for 8–12 minutes, or until the tops are no longer glossy and the edges look dry and set. The cookies should flatten as they bake.
Remove the cookies from the oven. Immediately press one unwrapped Peppermint Patty into the center of each hot cookie (use a spatula or a utensil if you prefer to avoid touching hot cookies). The peppermint patty will soften/melt against the warm cookie and then re-harden as it cools. Let the cookies cool on the baking sheet until the patties have partly re-set.
While the patties are setting, heat the 1/2 cup heavy whipping cream in the microwave or in a small saucepan until it is just about to boil (do not let it fully boil). Place the 1 cup chocolate chips in a medium heatproof bowl, pour the hot cream over the chips, let sit for about 30 seconds, then whisk until the mixture is smooth and fully combined (this is the ganache).
Spoon a little ganache over the top of each cookie, spreading it to cover the peppermint patty.
Let the ganache-topped cookies sit at room temperature for a few hours until the ganache is fully set. Once set, store the cookies in an airtight container and wait until they are fully set before stacking. Cookies may also be frozen.

Why You’ll Love This Recipe

First, it’s about contrast. The cool, minty center and shiny chocolate ganache create layers of texture and flavor in a single bite. The cookie itself stays soft and slightly fudgy thanks to the melted butter and brown sugar. It’s a satisfying combination that reads like a fancy bakery item but takes a home baker’s amount of effort.

Second, these are predictable. Chilling the scoops keeps the cookies from running into one another and lets you control the final spread. You also get a reliable assembly line: scoop, chill, bake, press, ganache. That makes them easy to scale up for parties or gifts.

Finally, they travel and freeze well. The ganache protects the peppermint patty and keeps the top tidy. Pack them for picnics, holiday cookie exchanges, or put a stack in the freezer for whenever you need a quick gift.

Healthier Substitutions

Lower-fat dairy: Use a lighter cream substitute for the ganache if you want fewer calories, but expect a slightly firmer set and less sheen.
Chocolate choice: Swap semi-sweet chips for a higher-percentage dark chocolate to cut sugar and intensify cocoa flavor.
Butter alternative: If you need to avoid dairy, clarify coconut oil can work in a pinch, but the texture and flavor will shift noticeably.
Reduced sugar: You can reduce the granulated sugar by a small amount, but brown sugar contributes moisture and chew—reduce it cautiously.

Appliances & Accessories

Oven: Accurate temperature matters—use an oven thermometer if yours runs hot or cool.
Mixing bowl and spatula: One large bowl is enough for the dough.
Baking sheets: Two or more, lined with parchment or silicone mats for easy transfer and cleanup.
Scoop or tablespoon: A 1-tablespoon scoop keeps cookies uniform; otherwise measure carefully.
Small saucepan or microwave-safe bowl: For heating the cream for ganache.
Whisk and heatproof bowl: To combine cream and chocolate into a smooth ganache.

Errors to Dodge

Skipping the chill: If you don’t chill the dough balls, the cookies will spread more and the peppermint patties may sink or melt irregularly.
Overmixing the dough: Stir just until the flour disappears. Overmixing develops gluten and makes cookies tough.
Letting cream boil: For ganache, heat the cream until just shy of boiling. Boiled cream can scorch or separate.
Pressing patties too early: If the cookies aren’t hot enough, the patty won’t soften into the cookie and may sit on top instead of melding.
Stacking before set: Don’t stack the cookies until the ganache has fully set—otherwise you’ll get smudged tops.

Seasonal Twists

Holiday ribboning: Use red or green sprinkles on the ganache before it sets for a festive look.
Winter spice: Add a pinch of ground cinnamon or a whisper of instant espresso to the dough for warmth and depth.
Valentine’s: Swap standard peppermint patties for heart-shaped mint candies if you can find them, or drizzle white chocolate over the ganache for contrast.
St. Patrick’s Day: Add a drop of green food coloring to a small portion of ganache for a playful green top.

Testing Timeline

Prep and mixing: 10–15 minutes to melt butter, mix dough, and portion scoops.
Chill: Minimum 30 minutes. If you chill 2 hours or freeze, expect slightly less spread and a firmer shape after baking.
Bake: 8–12 minutes per batch. Rotate pans if your oven has hot spots.
Patty press & initial set: Allow cookies to cool on the sheet until patties re-harden partially—about 10–20 minutes depending on room temperature.
Ganache prep: 5–10 minutes to heat cream and whisk ganache smooth.
Ganache set: A few hours at room temperature for a full set; refrigeration will speed it but can dull the sheen.

Keep-It-Fresh Plan

Once the ganache is fully set, keep the cookies in a single layer or separated by parchment rounds in an airtight container. At room temperature they’re fine for 2–3 days. Refrigerate for up to a week; bring them back to room temperature before serving so the ganache regains its gloss.

For longer storage, freeze fully set cookies in a single layer on a sheet for an hour, then stack with parchment between layers in an airtight freezer-safe container. They’ll keep well for up to 2 months. Thaw in the refrigerator or at room temperature; avoid microwaving or you’ll melt the patty and ganache.

Reader Q&A

Q: Can I use a different mint candy?
A: Yes, but size and composition matter. These instructions assume a peppermint patty roughly the size of a York. Smaller or softer candies may melt differently; adjust timing and pressing accordingly.

Q: My ganache looks dull after refrigeration—why?
A: Cold temps reduce shine. Let the cookies come to room temperature before serving; the ganache will regain some gloss. For peak presentation, allow ganache to set at room temp rather than rushing with the fridge.

Q: Can I make the dough ahead?
A: Absolutely. The dough can be portioned and frozen on a sheet, then transferred to a bag for later. Bake from frozen—expect a slightly longer bake time and press each dough ball with your palm before baking if needed.

Bring It to the Table

Serve these on a simple platter, arranged with a bit of space between each cookie so the ganache edge shows. For a party, place a small doily under each cookie or serve on a wooden board for a rustic feel. They pair well with hot coffee or a robust black tea—something that balances the peppermint and chocolate.

If you gift them, stack in a box with parchment between layers and tie with a ribbon. Label clearly if you used substitutions so recipients with dietary needs know what’s inside. These cookies travel well and make a memorable contribution to any dessert table.