Double Chocolate Peppermint Patty Cookies with Ganache
Rich chocolate cookies featuring pudding mix for extra fudgy texture, topped with whole peppermint patties and glossy chocolate ganache. The dough requires chilling for proper texture, while cocoa powder and chocolate pudding mix create an intensely chocolatey base that pairs perfectly with cool peppermint. Each cookie gets crowned with a York peppermint patty pressed into the warm surface, then finished with homemade ganache for bakery-style presentation. Perfect for holiday gatherings or when you want an impressive treat that combines classic chocolate-mint flavors.
Ingredients
- ½ cup unsalted butter, softened
- ⅝ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 1 box instant Chocolate Fudge Pudding Mix, 3.5-3.9 ouncesany instant chocolate pudding mix1:1gluten-free
not sugar-free
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon water
- 17 Peppermint Patties, unwrappedother peppermint patties1:1brand
any brand works
- ½ cup heavy whipping cream
- 1 cup chocolate chips
Instructions
- 1
Cream butter and both sugars in electric mixer with paddle attachment
- 2
Mix in vanilla and egg until smooth
- 3
Beat in cocoa powder and pudding mix
- 4
Add salt, flour, and baking soda until well blended, adding water if needed
- 5
Drop dough balls onto wax paper lined sheet using cookie scoop
- 6
Cover with plastic wrap and chill for at least 1 hour
- 7
Preheat oven to 350°F and line cookie sheets with parchment
- 8
Bake for 10-13 minutes until edges lose their sheen
- 9
Immediately press peppermint patty on top of each hot cookie
- 10
Let cool completely
- 11
Microwave cream and chocolate chips for 45 seconds
- 12
Whisk until smooth, microwaving additional 15-20 seconds as needed
- 13
Spread ganache on each cookie
Tips
Chill dough balls instead of the whole bowl - it's much easier to scoop before chilling and only needs 1 hour versus 4 hours for the bowl method.
Press peppermint patties onto cookies while they're still hot from the oven - this helps them adhere properly and creates the signature look.
For firmer ganache, chill the finished cookies. Leave at room temperature if you prefer a softer, more spreadable topping.
Good to Know
airtight container for up to 4 days
cookie dough can be chilled overnight before baking
room temperature or chilled
Common Mistakes
Chill dough to avoid spreading during baking
Don't overbake - remove when centers are slightly shiny to avoid dry cookies
Press peppermint patties immediately while cookies are hot to ensure proper adhesion
Substitutions
Gluten-Free Swaps
not sugar-free
General Alternatives
any brand works
FAQ
Can I make the dough ahead of time?
Yes, you can chill the scooped dough balls overnight or freeze them for up to 3 months. Bake directly from chilled or add 1-2 minutes if frozen.
What if my ganache is too thick?
Microwave for additional 10-15 seconds and whisk again. You can also add a teaspoon of cream to thin it out to spreadable consistency.
Can I freeze the finished cookies?
Yes, freeze without ganache for up to 3 months. Add ganache after thawing. Alternatively, freeze completed cookies in single layer then transfer to containers.