Peppermint Pattie Cookies



It’s Cookie Swap Time!!!

This is the third year I’ve participated in the Great Food Blogger Cookie Swap, and I just love it.  Here’s how it works:  I whip up a huge batch of cookies and send a dozen to three different bloggers that I am assigned to.  My favorite part about it all… three different bloggers send ME a dozen cookies each!  It’s such a fun way to try new recipes and share with friends in the holiday spirit.  As if three dozen cookies isn’t enough, the best thing about the swap is that we raise money for an awesome cause, Cookies for Kids’ Cancer.   How awesome is that?

This cookie recipe is screaming to be made for this holiday season.  These cookies have just the perfect combination of flavors between the creamy mint and the bitter dark chocolate.  They are absolutely fabulous!

I decided to try this recipe out for this year’s Cookie Swap!


Peppermint Pattie Cookies

YIELD: Makes two dozen cookies


1 2/3 cups all-purpose Flour
1/2 cup Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1/4 teaspoon Salt
1 1/2 sticks (12 tablespoons) of Unsalted Butter, melted and cooled
1 cup loosely packed Brown Sugar
1/2 cup Granulated Sugar
1 Egg + 1 Egg Yolk, at room temperature
2 teaspoons Vanilla Extract
1 cup Dark Chocolate Chips
Peppermint pattie cream:
2 cups Powdered Sugar
1 1/2 Tablespoons Unsalted Butter, softened
3 tablespoons Evaporated Milk
1/4 teaspoon Vegetable Oil
1/4 teaspoon Vanilla Extract
1/4 teaspoon Peppermint Extract
3.5 ounces Dark Chocolate discs or chopped
2.5 Tablespoons 2% Milk


1.  Preheat oven to 350 degrees F.

2.  Mix the flour, cocoa, salt and baking soda in a bowl and set aside.  In another bowl, mix the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add in dry ingredients and mix until a dough forms.  Fold in chocolate chunks.

3.  Roll dough into 1-1 1/2-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the middles are just set.  Let cool completely.
4.  While cookies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extract to the bowl of an electric mixer. Beat until smooth and creamy.
5.  Once the cookies are cooled, use a spatula and spread the peppermint cream over the top of each cookie evenly.
6.  For the Ganache drizzle, heat the milk in a double boiler or in a saucepan over low heat.  Add the chocolate and stir / whisk until melted and combined.  Drizzle over cookies and let harden.

Recipe slightly adapted from:  How Sweet It Is


Dry ingredients, ready to go


Obsessed with my new beaker measuring tools from our sponsor OXO!


Here they are!


Dough is ready to be made into lots and lots of cookies.


While the cookies were baking and cooling, I worked on my peppermint cream icing.


Cooling Cookies waiting to be smothered with creamy cool peppermint frosting


Almost there!


Ta-Da! Finished product was beautiful.

I sent these cookies to three lovely bloggers:

Sara @ Confectionary Tales of a Bakeaholic
Shannon @ The Mommy-Files
Patti @ Cooks Recipe Collection

…and I received unbelievable cookies from these bloggers:

Rebecca @ Displaced Housewife
Allison @ Fridgg

I hope everyone in the swap had a wonderful time baking up lots of delicious cookies for a good cause.  Happy Holidays!



2 thoughts on “Peppermint Pattie Cookies

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